Pork shoulder is okay. Same curing time. Just make sure that you prick it to allow the marinade to absorb OR inject the marinade into the meat. Don't forget to turn the meat everyday. Happy Holidays!
Just replace the curing salt with regular salt. The difference is you don't get the pinkish color of the meat and the flavor from the cured meat but it is still good and tasty. Marinate overnight only because it has no curing salt which is also the preservative. Happy Holidays!
Thank you po chef ,you save my new year salubong handa😘
You are welcome! Happy Holidays!
If i used pork shoulder Chef, how much longer should I “cure”? It is so much thicker, but also much much more common and cheaper where I am.
Pork shoulder is okay. Same curing time. Just make sure that you prick it to allow the marinade to absorb OR inject the marinade into the meat. Don't forget to turn the meat everyday. Happy Holidays!
@ Thank you Chef! Merry Christmas! 🥰🥰🥰
How if I don't have curing salt? Thank you
Happy Holidays🎄
Just replace the curing salt with regular salt. The difference is you don't get the pinkish color of the meat and the flavor from the cured meat but it is still good and tasty. Marinate overnight only because it has no curing salt which is also the preservative. Happy Holidays!
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Thank you! Happy Holidays!
Can i marinate the pork and freeze it a week before cooking it?
Thank u for sharing ur recipe Chef Rose ❤
Yes you can! Happy Holidays!
@@ChefRoseofCaroandMarieCebu thank u Chef, I will make this for our media noche.. Merry Christmas! 🎄