charcuterie

Hey guys, picked up a 16 lb 2 pack at Restaurant depot ($2.06/lb). But I've got a freezer full of pulled pork. What to do what to do... Pork butts Thanks to what I learned from J Biesinger's thread "breaking down a pork butt" I cut the two fat caps off for "mock belly" bacon. I had plans...

Per j molinari's recipe here Nice loin end from Costco. Hung about 10 weeks at 65% rh and 50-55f. Pulled down at 37% weight loss. Aged in fridge for about 5 months before eating. This may be my favorite cure ever. Sweet, lean, and tender. Without further ado, a couple photos!

I had a piece of pork loin that I was avoiding and didn't feel like dealing with, so I thought a nice long brine was in my best interest. Normally when I dry cure pork, I use 2-2.5% salt per weight of meat. I doubled the amount here and went with a 5% salt solution. The solution was also 5%...