Three weeks ago I began curing some meat just in the fridge, without smoking. Today, after 24 days I think it’s done so lets try it. It has lost more than 35% of it’s weight (the goal was 310g, it is 305 g now), it is firm and has no unpleasant odor.
It has a more distinct, or better: subtle flavor than the smoked variant, the herbs are coming through nicely and the fat is, like, more “creamy”. I like both versions, smoked and unsmoked and will do both of them again.
