24 hours under salt. Then hang in 13°C and 80%RH till 35% weight loss. I hung smaller pieces that turned out pretty salty but this piece is perfect and too salty at all. Reminds me of my nanas home made procuitto.
Hi /u/xthemoonx 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.*
Salame-Racoon-17 on
Looks great, well done. Try EQ curing you wont ever have it too salty again
2 Comments
Hi /u/xthemoonx 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.*
Looks great, well done. Try EQ curing you wont ever have it too salty again