re: Wfdt - 3/19

Threw a small pork belly in a cure, a little over a week ago, pulled it, rinsed it and let it dry for a day or so and put a little smoke on it. Chilled it in the fridge and sliced. My little meat slicer wouldn’t handle the slab so I sliced it with a knife. Cut a little thick and not as crispy as it would’ve been if thinner but pretty darn good. Sliced, fried and a BLT. :)