Thanks to you it was a good recipe. Thanks for the info on the loins but thankfully it's not too dry, just semi-arid. My wife is quite impressed with the taste and flavor. She had been dubious about me curing meats even though I have been head chef though out our long marriage. To be truthful, I feel more comfortable about curing after this success.
- 262 Posts. Joined 1/2013
- Location: Mountains of Western NC
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