Post by Derek on Sep 26th, 2026 at 1:40pm
The piece or pork was 2.3 kg so I cut it in half. Wasn’t sure at doing the whole piece. It looks an excellent cut.
To each I added per percentage of weight:
Salt - 2.75%
Cure #2 - .25%
Sugar - 1%
Course ground black pepper - 1%
To the first I added:
.5 gram nutmeg
.5 gram ground clove
To the second:
2 grams juniper
3 grams garlic powder
2 gram thyme
2 grams rosemary
Now vacuum packed and in the fridge for a couple of weeks
IMG_6550.jpeg (212 KB | 7
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IMG_6551.jpeg (186 KB | 7
)
To each I added per percentage of weight:
Salt - 2.75%
Cure #2 - .25%
Sugar - 1%
Course ground black pepper - 1%
To the first I added:
.5 gram nutmeg
.5 gram ground clove
To the second:
2 grams juniper
3 grams garlic powder
2 gram thyme
2 grams rosemary
Now vacuum packed and in the fridge for a couple of weeks
IMG_6550.jpeg (212 KB | 7
)
IMG_6551.jpeg (186 KB | 7
)