I had watched one too many Youtube videos, that extra one just pushed me over the edge and made me go for it. It has been surprisingly easy so far. The whole process isn't that complicated. It involves very few steps, but does require your patience as it has to cure for a month minimum.
All good things come to those wait. A bit like crypto....
At my local supermarket in Talara. I have access to a variety of cuts of pork. This particular time I got the Lomo fino (neck to shoulder section I believe). These two decent pieces cost me 20 Soles (5USD) and to start this experiment were perfect.
Firstly, I had to lay some marine rock salt at the bottom of the large Tupperware. Enough that the pork cuts rise above the plastic base. Then I covered the top side of the pork with A LOT of salt. Using this amount of salt apparently draws out the humidity in the meat. I left the cuts in the salt for 48 hours. Every few hours I drained out any excess liquid.
After 48 hours, I washed off the excess salt under the tap and then dried off with a clean dish cloth.
To help season the pork, I went for a simple local chili powder. I like a little heat in my food and this should do quite nicely to help mature the meat. You can choose your own mix of spices and herbs. I intend to do a lot of experimenting.
Rubbing in the dried chili powder helps in the curing process by covering up the exposed meat. The chili flavor will slowly penetrate from the outside, adding to the whole maturing process too. I did not go lightly on my rub. I wanted a thick layer of this stuff and no holding back.
I got a three pack of dish clothes from the local supermarket for a discounted price. The cloth helps to keep the meat dry and free of contact with additional moisture. This is particularly suited for doing this whole experiment in the fridge.
With the help of some string, tie it up in rings around the wrapped pork cure. There are various methods of making a knot....
Mine ended up like this...
I then placed these in the lower door section of my fridge. I am to rotate them every few days, but in essence I have to keep them in the fridge for a month minimum. This is the best way to slow cure them in the dryness of the fridge's environment.
I will post in one month the outcome of these home prepared cured pork.
Have you tried this before? Any tips to share please?
Have a great one,
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