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T
New to this curing thing ---Pork Loin
Thanks I will hold out til it hits the 40% mark I think. -
T
New to this curing thing ---Pork Loin
Pork Loin 1515g Salt 45g Sugar 45g #2 3.8g Hoping to get a procuitto or Lonzino like texture. Thanks -
T
New to this curing thing ---Pork Loin
Yeah have been doing that, guess there is no real answer. Everyone has a different theory. -
T
New to this curing thing ---Pork Loin
Ok so i decided to cure a pork loin. Dry rubbed with salt, sugar, prauge, spices and put in fridge for 12 days. Rinsed, trussed and has been hanging for 14 days. Here is the big question. I only had a fridge at work to work with and could only get the temp up to 43F Humidity between 65% and 85%...
