Justin Posted March 9, 2019 Share Posted March 9, 2019 (edited) Just put 1.04kg belly pork on to cure. I used 2.5g cure no.2 23.5 g salt 13g brown sugar 10g ancho chilli flakes 2.5g smoked paprika 1g cayenne chilli pepper powder. I stabbed the meaty side of the pork with a knife several times before coating everywhere with the cure. I will give a couple weeks the take out give it a wash down to get rid of the salt. Pat dry. And leave open with cling film on tip for 3 days. Then vacced into dry age bags and then muslin and will hands outside the fridge until it loses 35 to 40 percent of its weight. I am guessing 2 months but we shall see. Edited May 15, 2019 by Justin 3 Quote Link to comment Share on other sites More sharing options...
Justin Posted May 15, 2019 Author Share Posted May 15, 2019 (edited) It is finished at last. 2 months hanging. It tastes great nice bit of spice and paprika. I did spray it a couple f itmes to keep the green mould form developing in the few creases of the meat but its ok. If it lasts will bring some to the national. No promises Edited May 15, 2019 by Justin 2 1 Quote Link to comment Share on other sites More sharing options...
Simon Posted May 15, 2019 Share Posted May 15, 2019 That looks great mate. Nice one 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted May 15, 2019 Author Share Posted May 15, 2019 Couple months of leaving it hanging in semi permeable bag and muslin and that is hopefully what you get. I still think that first one i did with smoked paprika was nicest (the one you tasted) but this is a very close 2nd. Quote Link to comment Share on other sites More sharing options...
Simon Posted May 15, 2019 Share Posted May 15, 2019 Yeah that was nice. It didn’t last 2 days in my house 😂 1 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.