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Unread 10-06-2012, 03:57 AM   #6
This is not your pork!
is one Smokin' Farker
 
Join Date: 04-24-12
Location: Linz, Austria
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Ok, I'll try the dry curing as suggested by the directions, preparations will start soon. I am still not sure where to put the meat in for curing, because the directions talk about a bucket or "Surrschaff" with the intention of curing a lot of meat at once, so the meat has to be arranged tightly into such a bucket or "Surrschaff".

With just 7.19 lbs I am first going to separate flat and point, and due to the lack of a Ziplock I either will have to choose cooking pot or my enamel coated casserole with lid.

The instructions for that curing mixture do not mention any turn-over, so just rub with mixture and put in container for 1-2 weeks. It will be intersting how this is going to turn out. We have a wine fridge with a temp of about 53°F that should be suited for storing the curing meat, I really don't want to block our normal fridge for 2 weeks.
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