Perfectly corned pork. I use to get it from my Jamacian butcher in London. The aroma was awsome he definitely used pimento and scotch bonnet pepper even though it was scold off before cooking it you could still taste the flavours. Thanks, Nick, for the tutorial. Blessings. One love 💙 ❤️ 🇯🇲 💯
I can’t get my pigtails like yours here in Australia 🇦🇺 They dock the pigs tails for disease prevention. Thank you for sharing, I will try this recipe 👍
For that long, probably safer to freeze it. No matter how heavily salted it is pork can develop a rancid flavor (some cultures value that ‘aged ’ flavor) even in the fridge after a month or so. If you want to know how I know…. Been there.
@mollyLouM is right, the fat will go rancid and you get a lot of off flavours. If you want to store pork for months to a year look into dry curing, this takes more effort and resources because you have to properly control temperature, humidity and airflow so its way more technical.
This should taste good but you could have added more salt. It wouldn't hurt. I think you were a little stingy on the salt but the spices will certainly help in the curing process too
Perfectly corned pork. I use to get it from my Jamacian butcher in London. The aroma was awsome he definitely used pimento and scotch bonnet pepper even though it was scold off before cooking it you could still taste the flavours. Thanks, Nick, for the tutorial. Blessings. One love 💙 ❤️ 🇯🇲 💯
🙏🏾Bless
Now this is a real teaching video. Thank you for sharing.
love this video. thanks for sharing .
I can’t get my pigtails like yours here in Australia 🇦🇺 They dock the pigs tails for disease prevention. Thank you for sharing, I will try this recipe 👍
Looks amazing!! 🤤Can I cut the fat off before curing it?
Sure
Salted meat has so much more flavour than freshly butchered meat
How can you store corn pork for a long period?
Talking a few months (5-6).
Thanks.
For that long, probably safer to freeze it. No matter how heavily salted it is pork can develop a rancid flavor (some cultures value that ‘aged ’ flavor) even in the fridge after a month or so. If you want to know how I know…. Been there.
@mollyLouM is right, the fat will go rancid and you get a lot of off flavours. If you want to store pork for months to a year look into dry curing, this takes more effort and resources because you have to properly control temperature, humidity and airflow so its way more technical.
Love it good job
This should taste good but you could have added more salt. It wouldn't hurt. I think you were a little stingy on the salt but the spices will certainly help in the curing process too
UNHEALTHY!
Then don't eat it. 😮