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ace72ace on
I have been home curing pork jowls obtained from local butcher, who trims the skin and gland for me. Basic cure with 3% salt, .25% InstaCure #2, and spice rub of peppercorns, fennel, juniper berries, and red pepper flake.
Really pleased with this curing rack made of press fit PVC 1/2” schedule and stainless hooks. When done, gets run through my dishwasher that has high temo sanitizing mode.
Should be ready in 4-5 weeks to then hang in my basement at much lower humidity to complete the cure.
monkeeman43 on
I was like curing meat IN your PC?!? What is this madness, opp never mind slow down brain
Underground_Brain on
I agree, the harsh white light gave off a “serial killer” vibe in my first chamber, so i opted for the blue light. Thankfully, my new wine fridge has a warm orange that gives a more artisan vibe, and the cheese now gets the blue light.
4 Comments
Hi /u/ace72ace if you are posting an image don’t forget to include a description in the comments or your post may be removed.
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I have been home curing pork jowls obtained from local butcher, who trims the skin and gland for me. Basic cure with 3% salt, .25% InstaCure #2, and spice rub of peppercorns, fennel, juniper berries, and red pepper flake.
Really pleased with this curing rack made of press fit PVC 1/2” schedule and stainless hooks. When done, gets run through my dishwasher that has high temo sanitizing mode.
Should be ready in 4-5 weeks to then hang in my basement at much lower humidity to complete the cure.
I was like curing meat IN your PC?!? What is this madness, opp never mind slow down brain
I agree, the harsh white light gave off a “serial killer” vibe in my first chamber, so i opted for the blue light. Thankfully, my new wine fridge has a warm orange that gives a more artisan vibe, and the cheese now gets the blue light.