Ventrèche de porc

Air dried cured meat and salami recipes

Postby Salmo » Sun Feb 05, 2012 5:40 pm

[quote="wheels"]

However, I get the gist of what you are saying - basically it's just bacon. In the absence of other advice, I intend to do a standard bacon cure with 3% salt and then coat it with BP before drying (whether rolled or flat).


I give up-what's BP?
Give a man a fish,and you feed him for a day.
Teach a man to fish,and you won't see him again for the rest of the season.
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Postby wheels » Sun Feb 05, 2012 7:00 pm

Black Pepper.

Phil :D :D
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