Anon who salt cured pork loin a while ago, I followed your recipe and now it's time.

Anon who salt cured pork loin a while ago, I followed your recipe and now it's time.

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  1. 1 month ago
    Anonymous

    botulinum has been waiting months for this moment.

    • 1 month ago
      Anonymous

      Am I going to die after this?

      • 1 month ago
        Anonymous

        Why is it so grumpy?

        • 1 month ago
          Anonymous

          Inside looks nice. Does this give you parasites

          Must be all the salt eh

          • 1 month ago
            Anonymous

            you should cook it, just to be sure.

          • 1 month ago
            Anonymous

            How does taste?

            • 1 month ago
              Anonymous

              Clockwise from top left, fried in lard, just slice off the log, and soaked in water for a bit with spices mostly removed.

              Very salty, but not so salty it wouldn't make a good beer snack. Typical cured pork taste, like parmaham and that with a good kick from the spices.
              The cooked one has a crumbly texture and is even saltier. The soaked one is a bit gelatinous.
              Overall very nice

              • 1 month ago
                Anonymous

                OP was not a homosexual today

              • 1 month ago
                Anonymous

                >not so salty it wouldn't make a good beer snack.
                i dont think you can make a beer snack too salty

              • 1 month ago
                Anonymous

                How are your bowels holding up so far?

              • 1 month ago
                Anonymous

                All systems nominal

              • 1 month ago
                Anonymous

                Nice work! I bet that cooked one is super tander.

              • 1 month ago
                Anonymous

                >Very salty
                was i not clear on removing the salt with water for it to not be too salty?
                try duck magret next, same SOP

              • 1 month ago
                Anonymous

                Oh and thanks for sharing your recipe, I learned a cool new skill.

              • 1 month ago
                Anonymous

                Spaniard here. Looks loke you did a good job, op. Try to get a fattier loin with some marbling. I think leaner meats asks for less curation but a cut with some fat can be a lot drier.

              • 1 month ago
                Anonymous

                nicely done

                too salty to use on a sandwich?

          • 1 month ago
            Anonymous

            You don't really have to worry about parasites from farmed pork. Like with beef and chicken, it's bacteria that's a concern. Parasites are more of an issue with wild animals. Chicken is riskiest if not fully cooked, beef least riskiest. Pork is a little risky but a lot less than chicken.

            • 1 month ago
              Anonymous

              That's a bit reassuring thanks. I'll share it with others then.

              OP you've made the classic mistake of starting with a drab image that disappears in the catalog. Better lighting, more colors, and maybe a face with a gaping mouth will help. Or a drawing of a frog.

              It's an effective moron filter however

              Can you link to the recipe? This sounds like something fun and pork loin is very cheap where I am.

              https://warosu.org/ck/thread/20211626
              I salted it for nearly a full 24 hours, if I were to do it again I'd shoot for more like 16-18 I think and use a bit less spice. Enjoy

          • 1 month ago
            Anonymous

            Damn that looks good

  2. 1 month ago
    Anonymous

    It looks like a giant poo.

    • 1 month ago
      Anonymous

      Should have licked that cloth. It looks tasty.

  3. 1 month ago
    Anonymous

    OP you've made the classic mistake of starting with a drab image that disappears in the catalog. Better lighting, more colors, and maybe a face with a gaping mouth will help. Or a drawing of a frog.

    • 1 month ago
      Anonymous

      That's a bit reassuring thanks. I'll share it with others then.

      [...]
      It's an effective moron filter however

      [...]
      https://warosu.org/ck/thread/20211626
      I salted it for nearly a full 24 hours, if I were to do it again I'd shoot for more like 16-18 I think and use a bit less spice. Enjoy

      OP here is an improved thumbnail in case you want to delete this failed thread and try again

      • 1 month ago
        Anonymous

        >no ragusea or james alt
        cringe

        • 1 month ago
          Anonymous

          His name is Kenji Lopez. He doesn’t allow people like you in his restaurant.

          • 1 month ago
            Anonymous

            have a nice day james

  4. 1 month ago
    Anonymous

    Can you link to the recipe? This sounds like something fun and pork loin is very cheap where I am.

  5. 1 month ago
    Anonymous

    I actually remember this thread. Salting meats is cool. Even better when a pork loin costs $5.50 and 4oz of cured packaged meat costs like $6 bucks.

  6. 1 month ago
    Anonymous

    is there anything you’d use this for as an ingredient? seems more like a snack or part of a charcuterie board. looks good mr OP. might have to give it a try

  7. 1 month ago
    Anonymous

    [...]

    It would be too obvious that the thread has no merit and no intention to be a real thread. The exclusion of Pepe is strategically sound.

  8. 1 month ago
    Anonymous

    Where did you get the loin from? Can I just use Tesco pork?

    • 1 month ago
      Anonymous

      I got mine for like £4 at aldi. I believe fattier cuts have higher risk of spoilage but I basically have no idea what I'm doing

      https://i.imgur.com/oRZnzfp.jpg

      >Very salty
      was i not clear on removing the salt with water for it to not be too salty?
      try duck magret next, same SOP

      You did explain it well, I did wash pretty carefully but I think I cured it a bit too long perhaps.
      The duck is made from duck breast?

      Tesco beetroot, the food of the poor

      I've been found out

      • 1 month ago
        Anonymous

        >The duck is made from duck breast?
        i believe so, google says duck magret is duck breast, looks like pic rel.
        go for 12h in salt, and 2 weeks in fridge

  9. 1 month ago
    Anonymous

    Tesco beetroot, the food of the poor

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