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ben 10

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Yesterdays Foray to keep the production going... two bits of Pork Belly.... now in fridge w weight and salt-sugar-freshly ground pepper-fresh herbs... one with a bit of Maple Syrup as well...

10 days and then controlled drying... 

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The Porkers now out of their 10 days of cold temp dry-brine-rub, fresh herbs and peppercorns brushed off and dried a bit with kitchen towel (disposable) and then rubbed with white wine vinegar-olive oil emulsion... now into dry cure aiming to drop 30% weight...  they already are firm and far more dense than at Day 0....

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On 9/13/2020 at 6:18 PM, Ben 10 said:

ooking good with some penicillin growing.

Benny did you use an inoculum for the mould or just let things naturally develop...

It's just that I did purchase a mould inoculum pack but have not been using it... but been doing smaller sized pieces anyway that run shorter... 

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