Molasses Black Pepper Cure
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- Recipe categories: Meat, Bacon, Pork, Vegetables, Sugar,
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Total Reviews: 3
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By wli_888_8908455
The Woodlands, TX
on November 20, 2011
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I used this method for curing a pork belly over 3 days. Flavor was OK, but did not permeate the meat as thoroughly as I would have expected. This may work very well for chops or a roast.
By torba97_12904148
Fremont, CA
on February 15, 2011
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Delicious! Personal opinion ... IF you enjoy pork of any cut, this mixture of ingredients is tremendous. NEXT ... marinading your choice of pork (ribs, loin, chops...have tried this on all...it is absolutely enjoyable. Try
By backdropinc_2411399
Philadelphia, PA
on May 05, 2005
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I used this on a pork loin roast (brined for 2 hrs and am now a true believer in brine. The pork had sensational flavor, sweet and peppery and fantastic color. Not at all salty. The best part was it was moist. The brine is so easy to make--less work than most marinades. It's wonderful!