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For some reason the app keeps deleting my words from the post…. so i added as a comment. This is my first try at making Hawaiian pipikaula. I did one with curing salt (right) and one without (left). One is bright pink and the other gray. Both taste delicious but I like the texture and flavor of the one with the cure #1 in it better. Next time I may go one more day with the cure. I did 2 days but the curing calculator only called for less than one. I may try doing a smoked one next time too. I Included my recipe if anybody is interested. I made the marinade/cure and split it in half and added cure #1 to one of the bags. So If did it with all cure #1 it would be 5g total pink salt. It was baked in an oven at 190°F for 10 hours. I’d probably try it in my dehydrator next time at lower temperature as an experiment.
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Hi /u/Grand_Palpitation_34 if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
For some reason the app keeps deleting my words from the post…. so i added as a comment. This is my first try at making Hawaiian pipikaula. I did one with curing salt (right) and one without (left). One is bright pink and the other gray. Both taste delicious but I like the texture and flavor of the one with the cure #1 in it better. Next time I may go one more day with the cure. I did 2 days but the curing calculator only called for less than one. I may try doing a smoked one next time too. I Included my recipe if anybody is interested. I made the marinade/cure and split it in half and added cure #1 to one of the bags. So If did it with all cure #1 it would be 5g total pink salt. It was baked in an oven at 190°F for 10 hours. I’d probably try it in my dehydrator next time at lower temperature as an experiment.