A 1.2 kg smoked pork neck roasted in 45 minutes. That’s a meal for four that can be ready to eat an hour after you get home. I am not really one to buy products that have already been cured ...
Special guests attending the event included Roy Lee Lindsey, chief executive officer of the NC Pork Council, and David Ray of Smithfield Foods, a title sponsor of the Smoke on the Water competition.
Score the skin of the pork belly with a sharp knife, ensuring not to cut into the meat. Salt generously, and place on a wire rack uncovered in the fridge for 2 hours or preferably overnight. Rub off ...