Dry curing is such a fascinating process that combines both science and artistry. I recently experimented with a blend of thyme and juniper berries while curing prosciutto, and the complexities in flavor were remarkable. Has anyone else played around with unique herb combinations during their curing? I’d love to hear what worked for you.
But i love experimenting with flavors too! Last time, I tried rosemary and a hint of orange zest — it added a nice twist. Have you ever thought about using citrus peel for a refreshing kick?
Citrus peel can really elevate the flavor — I’ve used lemon zest with black pepper and it added a refreshing vibrancy to my bresaola. Have you tried pairing your thyme and juniper with something unexpected, like smoked paprika?
That’s hilarious! I had a customer who thought using a credit card could unlock their door. 
Ever seen someone pull it off?