hello everyone
I was wondering if anyone got a recipe for curing pork leg or loin air dry if i don't have a curing chamber !
what i have in mind is some grounded spices and cure#2 and hang the meat up in the garage or in a dry cold place.
Roger
wheels wrote:Glad to be of help.
Be sure to keep the temp below 59°F (15°C) though.
Phil
warston wrote:any easy guide about " building your own curing chamber" including the parts names and the best stores to buy them ?
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