'Easy' Black Bacon results

[the chorizo kid]

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.

[wheels]

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

Phil