All rinsed off and on the drying tray. It is advised to let it rest in the fridge for 24 hours to redistribute the salt through the flesh as well as to form a pellicle.
A pellicle is a thin tacky skin that forms on the surface of the meat. It will help smoke adhere to the belly.
I can roast it tomorrow at low temp for 90 minutes, or can I wait till Friday and smoke it. It's cured so it shouldn't go bad, in fact I could air dry it and make it into pancetta.
Until next time, Eat Well & Keep Digging!
The Gastronomic Gardener
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Cooking blog http://ihopeyouarehungry.blogspot.com/
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