I have what looks to be a great recipe and it is extremely easy (as is with most cured meats!) but the only problem is I don't feel comfortable curing it in my own fridge, not just because it would be gross to have it dripping on a tray but also that I would want a single storage area that has been completely sterilised (ie. A separate fridge). My gf has a spare fridge, so I'm thinking of doing it at her place and just using some steriliser on the fridge first.
Has anyone else tried this?
The recipe I'm going to use is Tobie Puttocks (from Fifteen fame) and the recipe I have is the same one he uses for his restaurant.
I just use a sealed box with a plastic trivett in the bottom, that way you don't have any worries about making a mess in your fridge, or sterilising anything other than the box.
Sounds good... But I hear you on the mess... Not quite the same, but DH is wanting to make his own Biltong, and I am struggling with where to place a box of rump steak to dry out... And not attract the dogs, or bugs, but remain at a good temp...
Ask a butcher for a piece of butcher's muslin for the bilton, then smear the outside of the beef with lard and lots of crushed peppercorns before wrapping tightly in the muslin and hanging up somewhere to dry.
The pepper will effectively repeal most bugs, so you just need to keep it out of reach of the dogs.
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Has anyone made their own Pancetta?
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