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Kydyran on
Num num for my tum tum
SaVaTa_HS on
Second batch(and final) of mezze for this year, this time with pork loin.
5% loss from removing the silverskin
40% water loss after drying
~50 hours salting by thick layer of course sea salt, desalting for ~7 hours
Some pieces with herbs, some with cayenne pepper
3 weeks drying outdoors
Now will be resting in the fridge for atleast 2w at -20.
Detailed recipe can be found in the previous post.
4 Comments
Hi /u/SaVaTa_HS if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
Num num for my tum tum
Second batch(and final) of mezze for this year, this time with pork loin.
5% loss from removing the silverskin
40% water loss after drying
~50 hours salting by thick layer of course sea salt, desalting for ~7 hours
Some pieces with herbs, some with cayenne pepper
3 weeks drying outdoors
Now will be resting in the fridge for atleast 2w at -20.
Detailed recipe can be found in the previous post.
One of my favorite ways, you nailed it