Hi all,
Awhile ago I logged on and asked a few questions and got some great answers.
Here is a pic of my first serious - as in, not just a piece of pork belly hung over the sink - effort:
625g pork shoulder rubbed with salt, coriander, fennel, and black pepper, refrigerated for three days and hung in a mini fridge at 55 degrees since June 15.
Lovely silky meat that smells nicely footy. The fat is still a bit squishy - in retrospect I'd give it a few more weeks in the cabinet - but it had already lost 33% of it's weight and I hadn't realized that those fat veins were so thick.
Still I'm happy.
I have two jowls - one smoked and one not - going now and six small salami.
Next will be Fergus Henderson's brined cured shoulder from The Whole Beast.
Cheers!