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Unread 10-06-2012, 08:31 AM   #10
tortaboy
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Join Date: 06-04-11
Location: San Jose, Ca.
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Quote:
Originally Posted by This is not your pork! View Post
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 53F that should be suited for storing the curing meat, I really don't want to block our normal fridge for 2 weeks.

I have a few of those hard plastic gray tubs/lids that restaurants use to clear plates from tables. About 24" x 12" x 4" deep or so. These work great and easily fit on the top shelf of my fridge. You can buy them online, or in any restaurant supply store.
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