Charcuterie: What if I leave this meat in my fridge for 6 months?

Register a SA Forums Account here!
JOINING THE SA FORUMS WILL REMOVE THIS BIG AD, THE ANNOYING UNDERLINED ADS, AND STUPID INTERSTITIAL ADS!!!

You can: log in, read the tech support FAQ, or request your lost password. This dumb message (and those ads) will appear on every screen until you register! Get rid of this crap by registering your own SA Forums Account and joining roughly 150,000 Goons, for the one-time price of $9.95! We charge money because it costs us money per month for bills, and since we don't believe in showing ads to our users, we try to make the money back through forum registrations.

The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?

algebra testes: Mar 5, 2011; Lipstick Apathy

I am doing this shortly.

I live in Australia and so we are used to rind on our bacon (yum yum!). I presume the rind is just the skin, so I should leave the skin on?

# ¿ Oct 10, 2011 05:57

Adbot: ADBOT LOVES YOU

# ¿ May 5, 2024 19:22

algebra testes: Mar 5, 2011; Lipstick Apathy

Cathab posted:

I live in Australia (Brisbane - a capital city) and absolutely nowhere that I've been to (delis, butchers, supermarkets) have ever heard of pink curing salt or know what the gently caress I'm talking about. Does anyone know of somewhere that I am able to order this stuff online and have it shipped to Australia?

Also, "Kosher salt" - is that just a variation of sea salt / rock salt (IE: Maldon salt flakes etc?), or is it something else again?

http://www.mistygully.com.au/catalog/index.php?cPath=57_41&osCsid=5ec30844349ad39d25f8c1265a27a26c

That's who I plan on using.

# ¿ Jan 4, 2012 07:31

The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?