John M asked:
I’m trying to do slow roast pork shoulder. The recipe for the first stage instructs me to salt and pepper the roast, cover it, and then put it in the fridge for two to three days. What is this sitting in the fridge without any kind of oil or vinegar marinade supposed to do?
Suzy Granato
I’m trying to do slow roast pork shoulder. The recipe for the first stage instructs me to salt and pepper the roast, cover it, and then put it in the fridge for two to three days. What is this sitting in the fridge without any kind of oil or vinegar marinade supposed to do?
Suzy Granato
that’s stupid. get yourself a new recipe.
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For much shorter time period than one would use for say virginia ham this actually changes the texture and flavor of dry curing just for much shorter time period than one would use for much shorter time period than one would use for say virginia ham.
The flavoring if you dont have to marinade it sounds good.