Reply to "Red Wine Salt"

mrt 2Where there's smoke, there's beer.

dls,
Thanks for the very informative post. You have me thinking pork belly. I have one in the cooler now that will be ready for the cold smoker in a couple weeks. I’m thinking I would like to give the “Red Wine Salt” technique a shot next. Realizing adjustments will have to be made.

Based on a 10 – 12 pound belly.
Questions:
What wine to use. I'm thinking sweet and fruity. Maybe a Riesling. Quantity?
Brown or white sugar.
Additional herbs or spices.

Any suggestions will be appreciated.

11/4/128:38 AM

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