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It's fall,and I turn to curing meats and smoking. I started out with Pastrami and it came out very good ( so say the moochers..LOL).
Now I'm in the mood for making the voted #1 meat..Bacon....
Does anyone off the top of their head know a good resource for pork bellies ?. A local butcher here quoted me the same price per pound as ribeye steak..WOW. Any help will be appreciated. John
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