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- Users: MonkeyPuzzle
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M
Curing in Woodash
Hi all, I've seen little bits and bobs on the internet referencing the practice of curing meat in woodash, but I've yet to find a clearly described method. Anyone on here tried it? I've been merrily dry curing whole cuts (coppa, pancetta, guanciale), but thought the ash would bring a bit of...- MonkeyPuzzle
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- Replies: 5
- Forum: Curing
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M
Patchy Pancetta
Hi all, I'm a week into a 2.5% equilibrium cure of pancetta and the meat is patchy in colour, pink and dark, like the curing salt hasn't evenly distributed. Do I: a) Let time hopefully sort it all out b) Add a touch more cure to bring it towards a 3% cure in total and focus on massaging the...- MonkeyPuzzle
- Thread
- Replies: 7
- Forum: Curing
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