By Megan Grubb
Cured pork filet
Spices davide Carrachini uses:
Strawberry seed, cumin, black pepper, carrot seed, lavender, dandelion seed, coriander, voatsiperifery, mustard seed.
Updated at: Thu, 17 Aug 2023 04:45:16 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
34
High
Nutrition per serving
Calories495.9 kcal (25%)
Total Fat8.9 g (13%)
Carbs50.7 g (20%)
Sugars49.9 g (55%)
Protein51.7 g (103%)
Sodium193921.3 mg (9696%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Boil and cool
Step 2
Dip pork fillet (fat removed) in it for 24 hours in fridge.
Step 3
Then, add spices. Roll into filet.
Step 4
Cover with cheesecloth and leave at room temp for one week hung.
Cellar temperature is best.
Step 5
Remove as much spices as you can on top before dipping. This helps the honey adhere.
Step 6
Brush with honey. Leave 1cm plain to hang it from the top.
Step 7
Dip multiple times (3-4) in beeswax.
Step 8
Then, when you’ve done that you can brush the plain part in honey and dip the other side. Let it rest for a few minutes and dip again. The beeswax has natural enzymes and acts as a natural predication agent and helps with softening.
Step 9
Hang with hook that was also dipped in beeswax OR lay on metal rack in well ventilated area. It will be done in 2-3 months.
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