First Efforts

Air dried cured Meat Techniques

First Efforts

Postby Noman » Sun Aug 11, 2013 2:36 am

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:
Image625g 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!
Noman
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Re: First Efforts

Postby wheels » Sun Aug 11, 2013 10:44 pm

I hope that you enjoy it Noman.

It's never easy to comment on photos, but you have to remember that the fat won't lose weight, only the meat does.

Phil
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Re: First Efforts

Postby Noman » Mon Aug 12, 2013 1:41 am

Yes I know that fat doesn't evaporate.
I'm sorry I wasn't clear, the reason that I thought that it could have used more time is that the fat doesn't taste completely cured while the meat does.
Anybody done Fergus's recipe?
Noman
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