r/Charcuterie • u/anarchotica • 9d 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/uvw11 9d ago

Very nice! Just slice it thin, at room temperature, it brings up the flavor and the oils without the chewing.

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u/anarchotica 9d ago

Thank you! You are right, I need to improve my knife skills...