Picnic shoulder -- Upper part of the shoulder, right behind the neck
55% salt, 45% sugar, chili, Madras curry, Sichuan peppercorns, garlic
Mix the dry cure mix
Rub and massage the meat
Suck and Save, leaving almost all the cure behind. Cure for 10-14 days.
Salted beef bung
Soak bung for 72 hours
Clean and rinse out bung
Check for leaks
Firmer to touch and apparent water loss
Remove from bag
Wash and dry cured shoulder
Bung and shoulder
Put shoulder into bung
Tie shoulder nice and tight. Once tied, make small pricks with a needle to remove air pockets.
Hang in 60°F fridge with RH of 60-70%
Dry for 4-7 weeks 'till solid to touch, no squishy give
Nice and dry on the outside, firm and moist in the middle. (Yes those are cured rabbit faces in the background.)
Slice nice and thin
Sliced, spiced pork shoulder
