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CL-MotoTech on
I made three of these. I can get pork tender loin for free from a family friend that works in meat shipping. They give meat away when it is a few days from the sell by date.
Anyways, I cured it for 10 days, then dry aged it to 65% of start weight. It’s really good, but I actually prefer it lightly cooked. It’s perfect on pizza.
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Hi /u/CL-MotoTech if you are posting an image don’t forget to include a description in the comments or your post may be removed.
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I made three of these. I can get pork tender loin for free from a family friend that works in meat shipping. They give meat away when it is a few days from the sell by date.
Anyways, I cured it for 10 days, then dry aged it to 65% of start weight. It’s really good, but I actually prefer it lightly cooked. It’s perfect on pizza.