Great marbling, but it tastes like the bottom of a pretzel bag.
November 17, 2011 12:56 PM Subscribe
Charcuterie Rescue: Too dry on the edges and too salty. Anything I can do?
posted by Apollo's Favorite Mistake to Food & Drink (3 answers total) 2 users marked this as a favorite
I cured a pork shoulder in spices and salt, wrapped it in cheesecloth, and dried it in my closet for a week. Halfway through, I sprayed water on the bundle to keep it from drying too much.
The end result is a slightly tough exterior & a too salty taste.
I'm interested in possible blanching the salt and redrying the piece.
Is this possible? Any tips?