Hi
Just curing the middles from my pig which were picked up last Friday.
I bought a Lomo mix from here and decide to try it on the eye from the loin. The meat looked terrific. I started the cure on Friday but cant see how I am going to fit this in casings as its far too wide.
Havn't built a curing chamber yet so looking for suggestions on best thing to do with it when the initial fridge cure is complete. The meat is divided into 2 pieces of 2.5KGS each.
Thanks
Richard