Spiced and Cured Pork Shoulder
Picnic shoulder -- Upper part of the shoulder, right behind the neck
55% salt, 45% sugar, chili, Madras curry, Sichuan peppercorns, garlic
Mix the dry cure mix
Rub and massage the meat
Suck and Save, leaving almost all the cure behind. Cure for 10-14 days.
Salted beef bung
Soak bung for 72 hours
Clean and rinse out bung
Check for leaks
Firmer to touch and apparent water loss
Remove from bag
Wash and dry cured shoulder
Bung and shoulder
Put shoulder into bung
Tie shoulder nice and tight. Once tied, make small pricks with a needle to remove air pockets.
Hang in 60°F fridge with RH of 60-70%
Dry for 4-7 weeks 'till solid to touch, no squishy give
Nice and dry on the outside, firm and moist in the middle. (Yes those are cured rabbit faces in the background.)
Slice nice and thin
Sliced, spiced pork shoulder
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Picnic shoulder -- Upper part of the shoulder, right behind the neck
55% salt, 45% sugar, chili, Madras curry, Sichuan peppercorns, garlic
Mix the dry cure mix
Rub and massage the meat
Suck and Save, leaving almost all the cure behind. Cure for 10-14 days.
Salted beef bung
Soak bung for 72 hours
Clean and rinse out bung
Check for leaks
Firmer to touch and apparent water loss
Remove from bag
Bung and shoulder
Put shoulder into bung
Tie shoulder nice and tight. Once tied, make small pricks with a needle to remove air pockets.
Hang in 60°F fridge with RH of 60-70%
Dry for 4-7 weeks 'till solid to touch, no squishy give
Nice and dry on the outside, firm and moist in the middle. (Yes those are cured rabbit faces in the background.)
Slice nice and thin
Sliced, spiced pork shoulder
Looks great, but try putting “bung” on a menu. By the way, where do you get your Sichuan peppercorns? The only place I’ve seen them on order is L’epicerie, and their peppercorns are not potent at all. Not even worth buying. Thanks for the whole pig demo Sunday. I loved it.
Sichuan peppercorns (an utter misnomer in any case… not at all related to pepper) are available in just about any pan-Asian market. Look for ‘prickly ash’. I’m not sure if this labelling is a carryover from when SP were (ludicrously) banned from import a number of years ago, but that’s what they actually are anyway.
I bought some at le sanctuaire 6 months ago and they were great their website is http://www.le-sanctuaire.com/
Devinitely Le Sanctuaire for all things great, http://www.le-sanctuaire.com/. My favorite is the green Sichuan peppercorns if they have them in stock, much better and cleaner in my opinion.
Yeah, that was my go-to, but they’ve been out of them for months. I’ll check out some Asian stores.
If Le Sanctuaire is out the I would check out New May Wah on Clement, San Francisco Herb Company and of course always so enjoyable… Rainbow Grocery, they have a great selection of dry bulk.
De nada semejante.