BGKYSmoker
Nepas OTBS #242
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
No fancy equipment
No casing
No cure
No problem.......Old school
800g local sourced ground pork.
25g sea salt
15g black pepper
15g herbs de provence
10g mustard seed
50ml cognac
fine ground corn meal
Wait he left out the cure? No he didnt......Salt
Coat both chubs with the corn meal real good. Careful to not overwork the meat so the fat dont melt.
Now put in container or a plate.
Fridge for 4-5 week, turn daily, top to bottom, side to side. Yes there will be some flat spots.
Dont cover, my cure fridge is running 38*
No casing
No cure
No problem.......Old school
800g local sourced ground pork.
25g sea salt
15g black pepper
15g herbs de provence
10g mustard seed
50ml cognac
fine ground corn meal
Wait he left out the cure? No he didnt......Salt
Coat both chubs with the corn meal real good. Careful to not overwork the meat so the fat dont melt.
Now put in container or a plate.
Fridge for 4-5 week, turn daily, top to bottom, side to side. Yes there will be some flat spots.
Dont cover, my cure fridge is running 38*