Whelp, this is the first update to my blog in ages. Things have been a bit busy lately, but Kate and I have moved into a new loft which has a magnificent kitchen which I’ve been spending a lot of time in. May latest project? Cured pork shoulder. I can’t say that I came up with this recipe as I stole it from Ryan Farr’s website, 4505 meats. Go read his site. It has lots of awesome stuff.
Anyhoo, here’s the meat:
Kosher salt, brown sugar, red peppercorns, black peppercorns and curry powder.
Pork shoulder cut in half and then rubbed in the cure. It was then put in zip lock bags and left in my fridge for two weeks.
After two weeks, the shoulder is removed from the bag.
The meat is washed off ready to be stuffed into the casing.
Salted beef bung being soaked.
Shoulder after it has been stuffed into the bung and tied.
Cured shoulder hanging in my office fridge for the next 5 – 7 weeks. More pics will be posted when it’s time to eat.
