Search Feature

Monday, March 5, 2007

Dry curing

Morton Tender Quick was used to dry cure half of the loin. A mixture of 1 TBS tender quick per pound of meat mixed with 1 tsp of sugar per pound of meat. The mixture was rubbed over loin, shake off any access and wrap in plastic or place in baggie to age in fridge. The meat can cure from 5 to 7 days, I cured this one for 7.

No comments: