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Sunday, 8 December 2019
quote [ 732000000 views on Imgur ]
Don't forget to mash that like button! *fingerguns*
Cured pork loin lonzino
Pan cured in fridge 7 days (Sugar and Salt mix) Prep for hanging: Rinse with vinegar or beer (I used vinegar) Coat in 1 teaspoon salt Coat in 1 teaspoon sugar Roll in pepper Truss meat with string for hanging Still to do: Open air cured in fridge two weeks to six months Temp needs to be below 60f to avoid the botch. Humidity percentage- 60-80% You want to prevent the outside from drying or the inside moisture can not escape. Mold: white good, green, wipe away w/ vinegar, black toss out salt 25% weight of meat sugar 12.75 weight of meat aiming for 35% total weight reduction.
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Comments
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steele said @ 5:19pm GMT on 8th Dec
Mod, comment, and watchlist!
What does your meat taste like? Please mail me some. |
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lilmookieesquire said @ 5:12am GMT on 9th Dec
By the time it gets to you, probably poison. But it's dead easy to make. It's a little sweet due to the sugar.
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mechanical contrivance said @ 5:49pm GMT on 9th Dec
MOOKIE'S MEDICINAL SWEETMEATS
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