How to Cure Meat the Stephen Stryjewski Way

1/01/2017

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Over the last decade, Donald Link and Stephen Stryjewski have perfected their brand of elevated Cajun cuisine at Cochon — now a New Orleans institution — mastering the art of curing and fermentation, all with an immaculate attention to seasonality. In this video, Stryjewski celebrates ham hocks — the oft forgotten bottom of a pig's leg — by curing, smoking and frying the meat. And below, more on the science behind the curing process.