Left - Pork loin, which was coated in a dry cure then vac sealed for 5 days in the fridge. Now rinsed, going back into the fridge overnight un-covered to form a pellicle then into the smoker tomorrow - [color=#ff0000]Soon[/color][color=#ff0000] to be KAISERFLEISCH!!![/color]
Right - Full piece of girello, brined with pickling spices and garlic for 2 weeks, then rinsed and soaked in fresh water overnight to de-salinate. After brushing with oil, it is now thouroughly encrusted with a blend of crushed black pepper, coriander seeds, paprika, mustard powder, garlic powder, onion powder and a touch of dark brown sugar. Into the firdge overnight then into smoker tomorrow.
[color=#ff0000]Soon to be Pastrami!![/color]
