1-LARGE PORK BUTT DEBONED
2CUPS-KOSHER SALT
BOTTLE OF WINE VINAGER
FRESH CRACKED BLACK PEPPER
unheated room
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lonza dried pork butt recipe
make in November or December when temp. is about 40
need unheated room in attic or cellar
1 large whole pork butt about 6 lb.s
cut bone out dont make any holes in meat or it will get moldy OR HAVE STORE DEBONE IT
in stainless steal pot just large enough for pork pour 1 bottle of wine vinegar over pork
to cover it. put in frege over night turn once to make shure wine vinegar soaks in evenly
next take pork out of wine vinegar dry it well save wine vinegar u will need it later
in large bowel pour kosher salt in it about 1 cup of salt
roll pork in salt to cover it evenly make shure pork butt is covered well on all sides with salt
next in a cold attack or cellar tie pork with string let hang for 5 days uncovered
put a pan under it to catch liquid that drips
after 5 days wash pork butt with wine vinegar that u saved to remove salt let dry for 1 hr.cover
pork butt with fresh cracked black pepper put in brown paper bag and tie it tightly with string
hang in cellar or attack for 3 months turning it once a week slice it thin its so good
[IF YOU LIKE THIS RECIPE EMAIL AT RONBZ2@AOL.COM
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