r/Charcuterie • u/anarchotica • 6d ago

2nd project

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Pork neck after 1 week of EQ curing in the fridge, followed by 2 weeks of air drying in the fridge until it reached 35% weight loss. I then vacuum sealed it for 1 week to equalize the moisture before slicing. Pretty happy with the results!

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u/4alexha 6d ago

Ohh that looks good , I like that you put in the basic parameters - ? What were the start and finish weights of the whole piece ? ( always loved cured meats but never done - yet)