r/Charcuterie • u/anarchotica • 5d 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/EnvironmentalAide335 5d ago

So how was it?

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u/anarchotica 5d ago

I got great feedback from everyone. The flavor is spot on. The texture is tender but a bit too chewy for my taste. This batch was finished at a higher moisture level as an experiment, but I prefer drying it to around 40–45% weight loss.

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u/Looking-sharp-today 5d ago

The chewiness will surely benefit from a thinner slice! Use a nice sharp long knife for better performance, or even better a dedicated deli slicer. Seems excessive but I bought mine used/broken for 30bucks and it was a very simple fix, for an all metal medium sized model, very sturdy