"Dry-Curing Pork" by Hector Kent: recipe question

[operaflute]

Hello!

 

I'm  not sure if the "cookbook" section of the forum is the best choice for this post, but...

 

I recent was gifted "Dry-Curing Pork" by Hector Kent - a purely self serving gift from my boyfriend, I might add! 

I'm going to make the coppiette this weekend, and his instructions for slicing the loin are a bit vague to me.

He directs to slice it in "... 3/4 inch strips at least 8 inches long."
Do you suppose the 3/4" dimension refer to thickness of the slice (ie the smallest of 3 dimensions), or might he mean thinner slices that are 3/4" wide? Misinterpreting this would really change the cure/dry time...  Am I making sense?

 

Thoughts?

 

And for fun, here's my report on my first attempt at his bacon recipe (among other things). Um... wow!

http://operaflute.blogspot.com/2015/06/when-time-is-on-your-side-bacon-and.html

 

Thanks!

[Martin Fisher]

Sliced parallel with the grain of the loin.

[operaflute]

Right, I understand the direction of slicing, I'm just not positive which dimension the 3/4" figure refers to.

 

Sliced parallel with the grain of the loin.

[Martin Fisher]

I'm pretty sure (based on the picture in the book) that 3/4" refers to the thickness of the strips and not the width, however, "real" coppiette that I've seen is more like 3/4" x 3/4" x 8".