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Made this from an amalgam of recipes from the internet: pork loin and belly, 2.5% salt, lactobacilis, 3% pepper. Left out for a day or two, then into the fridge for a couple months. Threw a bit of camambert mold in there and had excellent mold growth.
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Made this from an amalgam of recipes from the internet: pork loin and belly, 2.5% salt, lactobacilis, 3% pepper. Left out for a day or two, then into the fridge for a couple months. Threw a bit of camambert mold in there and had excellent mold growth.
Really meaty and peppery taste!