Fingers wrote:This is how I perceive it, but he's not using cure#1/#2
https://www.youtube.com/watch?v=PldqajlQbaA
ped wrote:No idea Robert , presumably just a container with something at the bottom so that the meat does not sit in the fluids released and then either rubbed meat left to cure or cure mix sprinkled on and left cure?
bacon.uk wrote:In my experience that is true though I know BriCan does not agree. One other thing (trivial I know) but using the bag method produced a leathery rind when cooked whereas with the open tray method the rind was like crispy pork scratchings. I do not no why but I observed this over quite a number of batches.
I will never use the EQ method again
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