Dry Cure, No Cellar Urban salumi hacks for apartments, closets, & mini-fridges, with safety tips, practical tricks, and a tiny recipe

Mold panic: White mold is usually good; green/black molds can be bad. When in doubt, slice and smell…

#Salami #CuringMeat #Startercultures #FoodSky #Gastromancy

Two pieces of pork belly hanging from a hook on kitchen twine. The pork still has some spices on it. Each piece is about 8-10cm wide and 25cm long, 3cm or so thick.

Today starts the pancetta. Same spices as I use for guanciale (with the addition of cinnamon, allspice and nutmeg ala lardo). This pork belly is Iberico and tastes amazing to start with so let’s see how it turns out as pancetta.

#curingMeat #pancetta #salumi

02/25/21 Turned out better than i could hope. Hubs calls this one my best yet
Lonzino lost 35% of its weight and ready for vac sealing. Tastes amazingly a lot like Hungarian salami. And to this part Hungarian, that's a whole lot of good. 🥓🍽️🍜 #lonzino #curing #curingmeat #losttogetheracres

Three and a half months from start to finish. The rolled and cured pork loin I dubbed the "Gazdoli" is finally done. Final weight 690 grams. Very mild with a smooth mouth feel. 🍽️🍜🥓 #experimentinginthekitchen #meats #charcuterie #gazdoli #curingmeat #losttogetheracres