Thread

I said yesterday something about curing meat so here I am. I had two pieces of pork tenderloin, about 1,1 kg in total, gave them a wash, and cleaned a few pieces with a knife. After that, I dried them a bit with some paper towels and buried them in almost 2 kg of salt. I will leave them for 12 hours in the fridge and continue tomorrow morning, this is mostly for PoW.