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Wow! That's a great piece of writing. Thank you. Do you know if a salt-cured piece of meat be dried in ash, or is it only suitable for prolonging already smoked/dried meat?

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...

Thanks. That's a big relief. Getting good pork under lockdown ain't too easy.

Paranoia then? It'll be alright over time?

Hope this works. Nitrate/nitrite pink bottom left to darker colour top right.

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...