Advice, Questions, and Discussions about Cured Meat
I want to make Pastirma, seeking recipe advice.
February 20, 2013
Updated over 6 years ago
Slow roasting pork belly tonight. Only time to "cure" (salt+sugar) for 4 or 5 hrs. Rinse it off before cooking as one would with fully cured...
September 27, 2010
Updated about 9 years ago
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