SUCCESS!
I sliced a piece off one end and it looks awesome and tastes the same, very pleased with how it turned out. My only complaint is the collagen casing, a little tough to chew, and also difficult to peel off, some came off easily, then a section stuck to the casing. Maybe the ice bath will help with that?? No fat out that I can detect.
What's the best way to store this now? I assume it should be in the fridge and will last a few weeks? I used .25% cure #1.
Thanks again for all the help.
I went to my local grocer today and he gave me a few pounds of pork fat right off a few shoulders he was trimming, cool. Chorizo is next, need to order hog casings.
Cheers
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