This year our farmer was able to provide us with two pigs worth of pig bellies. And then the outdoor freezer conked out on us, the temperature over the last couple of days has gone up to as high as +7. That means that my pork bellies started to thaw… So last night because of this I put together the brining solution and started the process of browning the pork bellies preparatory to smoking them. I elected to try to different brines. One a soya honey brine, the other an adaptation of Fergus Hendersons nose to tail eating brine. The proof of the pudding is in the eating, which will be sometime from now so I just hope that it works.
That’s the soya honey brine. We need to find a rock to hold the pork down in the pot. Chris is on it.
The other brine from Nose to Tail Eating
In this case we put the pork bellies and the brining solution in Ziploc bags. And into a cooler to be in the great outdoors refrigerator, until the temperatures climate again which hopefully won’t be until the weekend when I’ll get the smoker going.
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