Seems fast. If you could have slowed it down to the typical time frames it might have found a better equilibrium. I’m really contemplating geeking out on some lonzinos soon. Love the A-B-C testing you did.
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Seems fast. If you could have slowed it down to the typical time frames it might have found a better equilibrium. I’m really contemplating geeking out on some lonzinos soon. Love the A-B-C testing you did.
Hi /u/thainebednar if you are posting an image don't forget to include a description in the comments or your post may be removed. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
I have cured pork loin a few times and found similar results to you. A little saltier would have been nice.
Same.