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What have you eaten today? (Low carb forum)
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<blockquote data-quote="Brunneria" data-source="post: 990951" data-attributes="member: 41816"><p>I did.</p><p>But i don't think it was a fair test, really.</p><p>Followed recipe, but the butcher (presumably thinking he was doing me a favour) sliced the belly pork into inch thick slices out the back, before bringing it to me already bagged up. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite3" alt=":(" title="Frown :(" loading="lazy" data-shortname=":(" /></p><p>So i ended up curing slices, not a slab.</p><p>And i think they over-cured.</p><p></p><p>It is too salt, and rather too junipery.</p><p></p><p>I think i need to soak this batch before use, just to get rid of the extra cure.</p><p></p><p>Will try again, with a proper slab.</p><p></p><p>I was astonished at how easy it was! So i am hoping it works properly next time!</p></blockquote><p></p>
[QUOTE="Brunneria, post: 990951, member: 41816"] I did. But i don't think it was a fair test, really. Followed recipe, but the butcher (presumably thinking he was doing me a favour) sliced the belly pork into inch thick slices out the back, before bringing it to me already bagged up. :( So i ended up curing slices, not a slab. And i think they over-cured. It is too salt, and rather too junipery. I think i need to soak this batch before use, just to get rid of the extra cure. Will try again, with a proper slab. I was astonished at how easy it was! So i am hoping it works properly next time! [/QUOTE]
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