'The second step of the three step macro process to curing meat. Step one: Salt meat and allow it to equalize. Step two: air dry and smoke. Step three: curing and drying. Micro Process: Salt the meat with 3% salt by weight of cleaned/trimmed meat. Allow the meat to drain in a plastic tub, remove water daily, keep covered with plastic wrap and at 40F. After 7 days string the meat and hang in cure room at 80% humidity. After 7 days move the meat to the smoker and smoke at 50-70F for 8-12 hours. Move meat back to the cure room and hang at 70% humidity until the meat has lost 35-40% of its original weight (before salting but after cleaning/trimming). LEM Stainless Steel Scale https://amzn.to/2XlfSVy Winco Cutting Board https://amzn.to/3C9TCgc Food Grade Plastic Bins https://amzn.to/3hrJnvy The Sausage Maker Bacon Hooks https://amzn.to/3CdxmC9 Heavy Duty Meat Hooks https://amzn.to/3lo3cFk Small Black Hooks https://amzn.to/3C9DBqE Boning Knife https://amzn.to/2YNppF7 #suhomeso #curedmeat #smokedmeat'
Tags: Smoked Ribs , smoked meat , charcuterie , smoked sausage , suho meso , kako se pravi suho meso , kako se susi meso , smoked pork , lomo , Cured Pork , pecenica , slanina , capicola , salted pork , dry cured meat , suvi vrat , capicolla , dried pork loin , dried ribs , susnica , pusnica
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