Cured meat.

On a tip from my pal Pat I decided to cure some meat. He showed me this recipe here and it looked pretty idiot-proof. I haven't done much charcuterie in the past aside from some things at Le Relais that I participated in more than actually did. And most of that was pate, anyway. I know, I know. Blah, blah, blah.

I don't know where that guy gets his pork loins but the ones around here are significantly larger. I bought a half loin from the Valumarket on Third Street down by the Vietnam Kitchen. That place, is great, actually. They also sell pig tails and chickent feet and have awide variety of ethnic weird stuff. You know, exactly the sort of thing I like. I also really like the trip down Southern Parkway.

I sliced even the half loin down the middle, too, since it was still far too thick. So, I'm going to have a rib side piece and a topside piece. I'm unsure what difference that will make.

Anyway, I left the meat in the cure way too long because I forgot about it and I substitued bourbon, of course, for the cognac. I also wrapped it in that old undershirt that I hate. I was hoping to give it more of a human flavor, I suppose. We'll see how this turns out in a few weeks. I tried a bit off the end and I'm worried that it's going to be too salty. We shall see.

Also, I threw some frog legs that were about to turn into a cure as well. That will also give a strange result, I fear. Maybe I'll see if I can smoke those somehow tomorrow.