macon
ask your butcher for boned loin of mutton (chop width)
judge for yourself if any more fat needs to be trimmed off (you want some)
weigh your meat
you will nead precision scales (IMO) if you haven’t any let me know and i’ll adjust to graded spoon measurements
1.75% salt
1% sweetener (i use dextrose, you can use any type of ground sugar)
0.25% cure#1 (optional, but will give you colour, further flavour and preservation qualities) available from sausagemaking.org – other premixed FULL COMPONENT cures are available from other places, but it’s more interesting to DIY
mix dry ingredients
in a lidded plastic box spread a little carpet for the loin to sit on.
lay it fat side down on the cure
put the rest evenly on the open meat side
put in fridge
overhaul (turn over and baste with the brine you will find) every day or so (don’t stress) for at least a week
take out of fridge and give it a good wash
dry it and put back in the fridge on a plate or somesuch to air-dry for a few days
whether or or not you are going to use a slicing machine, you will get a better slice if you hard chill your meat block (ie bung it in the freezer until it is slightly stiff)
adjust your condiments to what you are about to receive
slice, cook, eat, yum
any surplus will keep for quite a few days in the fridge, and moreso if cure #1 is used