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Charcuterie/Cheese | |
| Pork belly or boneless pork shoulder, cut into 2-inch/5-centimeter chunks Basic Dry Cure necessary for dredging (about 1⁄2 cup/125 grams per pound/450 grams of meat) 1 pound/450 grams kosher salt 8 ounces/225 grams sugar 2 ounces/50 grams pink salt (10 teaspoons) optional juniper berries, peppercorns, allspice and bay leaves | |
| 1. Dredge the pieces of pork in enough cure to completely coat them (you�ll use about 2 tablespoons/25 grams or less per 1 pound/450 grams, but dredging the meat in plenty of dry cure ensures that the pieces will be uniformly coated). 2. Place the pieces in a nonreactive container. Cover and refrigerate for 6 days. 3. Toss the pieces of pork to ensure even distribution of the cure, cover, and refrigerate for 6 more days. 4. Rinse the meat thoroughly and pat dry. Refrigerate in a fresh Ziploc bag or tightly covered container for up to 3 weeks, or freeze for several months. . | |
| you can slice and freeze. | |
Unrated | |
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