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TommyD
12/1/2013 02:13:20 am
That looks quite tasty! In this method of curing, now one has to keep it refrigerated?
Meg!
12/1/2013 02:57:37 am
If kept air drying till the center was dense you wouldn't need. OR if I didn't slice it all up then no- I would put some lard on the end that was exposed and be able to not refrigerate but since I cut it up and it only air dried for 2+ weeks I refrigerate. I have lardo/pork belly that is done curing today that will not need to be refrigerated. Your comment will be posted after it is approved.
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