Got the cure

I’ve been reading about Salt Pork for the last few weeks so yesterday I finally decided to make one. Basing it on the stuff I read, I use a certain ratio of salt and sugar then adding ground black pepper and other herbs and spices. I sealed the pork shoulder chunks in a big Ziploc bag (the kind I use when brining beef for corned beef) and it’s chilling in the refrigerator.


This is supposed to sit in the refrigerator for two weeks so I will post an update when the cure is complete and when I have actually tasted it or used it for cooking.


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