This isn’t about photography, but then, again, photographers tend to be people with many varied interests, so I suppose it kind of is. Anyway, this is about my first try at curing my own meat. My goal is eventually to make something like a Jjamon iberico or lomo embuchado. For my first try, I’m making saucisson of pork tenderloin with a recipe from Jacques Pepin. I trimmed the loins, then cured them with cure #2 for about 12 hours in the frig. Then I rinsed them off, rubbed the outside with cognac, sprinkled them with pepper and herbs de Provence then wrapped them in cheesecloth, tied them and hung them in my garage. In six weeks, I’ll let you know how they are.
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