shelfable curing
My first try on making salami. I played around with meat types and ended up with a way too high fat content as one can easily see by the color of the final product. The taste was amazing, though the consistency was too soft.
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basics curing
This is a summary of my processes to cure meat.
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shelfable curing
As the second try did not go well I decided to reproduce the first one. I made two batches, one using normal and one using smoked salt. The new batches worked out great.
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shelfable curing
This is the second try on curing meat. This time I decided for a pork loin cut. I altered several variables and it did not work out this time.
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shelfable curing
Curing meat is something Id like to try for quite a while now. I finally decided to give it a go and I’m looking forward to the results and lessons learned. This post is more or less a journal of what I did and what it ended up being.
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