Thursday, August 13, 2009

Hanger on

Finally got this last big, juicy sucker in to cure. Not sure if you can make out from this picture what is in the cure. I blasted this old boy with lots of rosemary, the zest of 1 lemon, 3 big cloves of garlic, and an inordinate amount of chili pepper flakes, along with salt and sugar. I'm looking to get some real flavor out of this one. I gave the cure mix a taste. Deliciously sweet and plenty hot, with that lovely rosemary undertone. I hope this comes through in the finished product. I know it seems I may have over seasoned this, but, being that this was given to me, no strings attached, I'm really going for some personality aside from salty, porky goodness.

5 comments:

  1. It sure is, M'lady. He certainly is healthy.

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  2. Scott that looks interesting - I did a pancetta flavoured with orange (one of This Little Piggy's) It was superb. Will you add more lemon zest in the drying stage?

    Phil

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  3. Hmm, I didn't think of that. Perhaps I'll add more of both roseamry and lemon zest. Thanks, Phil.

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