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tkern
06-17-2013, 02:59 AM
16148

For Father's Day I pulled out my little bundles of lomo joy from the basement. .... They take after their mother.

AFKitchenknivesguy
06-17-2013, 03:24 AM
Very cool, please provide more description.

Duckfat
06-17-2013, 07:50 AM
Looks pretty tasty. Can you share your cure?

Dave

WildBoar
06-17-2013, 09:14 AM
Be still my heart! Guess I need to take a ride downtown...

Mucho Bocho
06-17-2013, 09:43 AM
I'd be interested in the cure as well?

tkern
06-17-2013, 11:31 PM
12474g pork loin
18lbs kosher salt
374g #1
300g black pepper
100g fennel seed
50g coriander
50g cayenne
25g allspice
3ea oranges-sliced

Keep meat in cure for 12-15 days. Rinse. Stuff inside cow bung. Securely butcher tie. Hang in a cool, dry place for 1 1/2 months or until it lost 30% of its weight.