- Joined Jul 29, 2011
Started off with pork neck 1050g.
Cured covered in salt for 72 hours.
After that 1 hour submerged in cold water. Followed by 1 hour in apple cider vinegar. Patted dry and rubbed with spice mix.
2Tbs Ground chili, 2Tbs garlic Powder, 2Tbs Midlle eastern meat spices mix.
Tightly wrapped in cheese cloth and twine. Hanged in my refrigerator for 1 month. Weight before opening 821g.
Tasted great. More like pastrima due to spice mix. Was eaten by us in 4-5 days. Was so good we decided to make it again. This time from beef. It’s already curing.
Constructive criticisms is always welcome.