Curing in 2014 part 2

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Curing progress: this is the progress on my second batch. A pork neck, in two pieces, which is now under the house, and a beef skirt, which is now in red wine. The cuts were two weeks in cure in the fridge.

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Hanging from a beam under the house. Looks a bit sinister, but in 6-8 weeks it will be porcine bliss. The beef will join them in about 4 days.

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