Spiced Brown Butter Cure

“This is not your standard cured meat,” your friends and family will say. “This is not what I expected.”

They will say it in a flat, monotoned unison. You’ll squint a little and blink a lot of times, taken aback by how weird they’re acting.

“But I like it,” they’ll continue as a single hive mind, and then they’ll resume their normal conversations as if nothing had ever happened.

That’s just what you get with the Spiced Brown Butter cure: terrifying fractures in the space-time continuum, and tasty, unexpected flavors you probably haven’t tried in a cured meat before.

The trick is the handmade garam masala, which brings a spicy heat to the roasty-toasty roundness of the brown butter solids. Great for pork belly, duck legs, and leaner applications like pork loin.