I finally had the time again to make some cured and/or smoked meat again! I’m glad! Four pieces of fine meat that I cured with my standard meat curing formula and each souped up little.
- Pork belly with SMCF plus three rounds in cold smoke
- Pork neck with SMCF plus thyme and three rounds in cold smoke
- Pork neck withSMCF plus red wine, air dried
- Venison leg with SMCF plus red wine and juniper berries, air dried (I’m especially excited about this one. Can’t wait to try it.)
Now I’m waiting for each of them to reach the desired weight loss of 35%, which will take about three weeks from now. Then I can finally feast!
