 |
Prep Time: 20160 Minutes Cook Time: 0 Minutes |
Ready In: 20160 Minutes Servings: 8 |
|
After a (relatively) quick salt-and-sugar cure, these bits of porky goodness will keep for months in the freezer, ready to add meaty flavor to all kinds of dishes. This is a great way to use up scraps (especially fatty scraps) from prepping legs, hocks, necks, shoulders or bellies. Recipe by Chichi Wang at Serious Eats. Ingredients:
1 lb pork, cut into 2-inch chunks (scraps from belly, shoulder, and elsewhere) |
2 tablespoons salt |
1 tablespoon sugar |
herbs (optional, such as thyme and bay leaf) |
Directions:
1. Toss pork bits, salt and sugar (and herbs if using) in a large bowl. Transfer to a plastic bag or container and refrigerate 5-7 days. (If pieces are smaller than 2 , cure may take less time.) Toss pieces to redistribute the cure and refrigerate another 5-7 days.
2. Rinse meat well and pat dry thoroughly. Store in refrigerator up to 2 weeks longer, or up to 6 months in freezer.
|
|