So this is something new to me and have a question. In the recipe it says optional ingredients(pickling spices) but never says when to add them. That is my question is when do you add them
I love the pickling spices, they make it smell like root beer. But they can be a pain to pick off the meat after the cure. I just wait after desalination.
Just like with bacon or pancetta, it's not really necessary to get all the spice "pieces" of in the rinsing process. End result product will still be just fine.
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