Prep work on the all pork belly porcetta. After this it went in the vacuum sealed bags, a night dry brining in the fridge, 36 hours in the water bath at 155, ice it, then I'll chip off the gel (which...
Four 10" all-porkbellly porcettas all tied up, rubbed with salt and baking powder and marinading in their own juices and salts overnight. Already in the sealed bags, ready for an early early morning...
I have two nine pound pork bellies with skin on for Saturday dinner. I'm planning on a dinner where the unifying theme shall be pork fat. That'll include veggies, starches, dressing, and condiment.
Apparently Amazon.com wants me to teach. I can get everything I need to make thermite, nitroglycerine, and a few other things with next day delivery to my front door. Handy that! And then they sell...
