Cured Meats: Charcuterie
Dry Cured Pork Loin Batch 2

After the success of the first batch. I decided to make another larger one. This started with one of the big economy sized pork loins.   With this round, I wanted to try more seasoning variations.  So I cut it roughly into thirds, each seasoned differently. Otherwise the preparation was the same as the first batch:  […]

Read more