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Unread 03-11-2013, 03:21 AM   #5
Smokey Mick
Knows what a fatty is.
Join Date: 11-17-12
Location: Tweed Northern Rivers Australia
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Nice work and cannot be done where I live without the aid of a fridge and a small wine fridge fitted with a small PC fan.
Winter nights here are about 50F and the winter days get up to 68F or More.
I do a little different;
I use a pork collar butt, I thinks its what you would call "The money muscle" in your boston Butts.
I get a SS tray and place a low trivet in it, A nylon cutting board goes in next.
Then the neck meat. Then I pack with salt mixed with cure (Pink salt).
Another nylon board over that and some heavy wheights on top.
This flattens the meat squeezing out liquid as it cures in a normal fridge.
The trivet gives somewhere for the liquid to sit away from the pork.
After a week I clean it out and repack, Turn over the pork and do it again for another week.
Then I take it out, rinse and dry and place into my small wine fridge @45F with the little fan going for two or three weeks depending if there is any more leakage.
It comes out like proscuto (Is) and is very salty so I use it very fine sliced
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