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Air dried cured Meat Techniques

Postby the chorizo kid » Tue Dec 29, 2009 11:07 pm

jeez, the loin looks great, and nothing like the american loin i just bought. it is a pure cylinder of lean meat. no inner or surface fat.
however, i am going to cold smoke and then hang it and age/dry it and eat it raw, like a parma ham. that is why i thought cure #2 might work. i've made lots of these over the years. i think in austria they call it a lachschinken, or some such. but i have never tried the black treacle cure, which looks absolutely delicious. i can hardly wait to get out to the farm.
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Postby wheels » Wed Dec 30, 2009 12:04 am

Ah, in that case cure #2 is the way to go - and an adaption to the recipe to get the salt level correct etc.

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