First try … OK

Posted by on Apr 6, 2011 | Comments Off

I checked on my saucisson of pork tenderloin and it was ready. More than ready, really. It was nearly wooden and in only at about half the time suggested. Still, I had to try it. At first it was so difficult to cut that I feared it was completely gone. But the center was moist, so I put in a plastic bag in the refrigerator hoping that some of that moisture would migrate to the outside. It worked. The few slices I tried are intensely salty, so I guess I need to cut down on the cure time, too. But the overall flavor is good. I’ll try it again.