Just finished curing
bacon for this summer's breakfast. This time I used pork shoulder instead of
belly, because it is difficult to find belly these day, need to book ahead, so
the next best option is a whole piece of shoulder (梅頭).
The shoulder meat is
1.4kg to start with, finished weight is 1.2kg, sliced into 3mm pieces, divided
into portions and stored in the freezer.
1. Marinate:
3% its weight of salt
3% its weight of brown
sugar
crushed white pepper,
juniper pepper, garlic, chili, bay leaves as much as you like.
2. Rub marinate on
pork, put a heavy weight on top, cover with cling film and fridge, turn over
everyday for 10 days, keep the juice as brine.
3. Wipe marinate away
with paper, place on a rack to dry in the fridge, for at least 10 days, longer
the drier and easier to slice.
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