Dry Cured pork stuff
Anyone here doing cured meats?
I'm currently trying to cure a pork "lonza"......it's a pork loin, procuitto type meat without the big bone or thigh.
I started it about a week or so ago, and it will hang in the fridge til Nov 13.
I salted it and let it stay in the fridge for about 4 days...then rinsed it with vinegar mix solution, then rubbed it with salt, pepper and granulated garlic...
Oh and added cure #1...a 1/2 tsp..this was a very small piece of pork....(about 2 1/2 #)
It's drying nicely, I think...getting very firm. Wondering if the humidity in the fridge is too low? That is, is it drying too fast...getting too firm too fast?
At $17/lb for procuitto, I'm willing to sacrifice a $1.88/lb piece of loin...sigh.
TIA...
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