As much of a setback the smoking session last weekend was, as heavenly the dry cured meat turned out!
Took ’em off the hook today since they had reached the planned weight. Firm to the touch, dry and with a really delicious scent. It came out almost “creamy” with an unobtrusive taste, the herbs I used come through not too heavy and they have a very pleasant texture.
Pork neck with the surface fat trimmed diligently turned out to be the most suitable piece to use. Only thing I will change is that I will use a little larger pieces next time. O.K. so let’s skip smoking and concentrate on dry curing instead 馃檪
