How to cure meat in record time ! High end charcuterie meat

[@shineyrocks390]

This is something we are going to do soon. Thank you Mike

[@HomevertHomesteader]

My absolute pleasure 🤗

[@JustBrowsing2022]

For anyone curious why the meat didn’t sit covered in a pile of salt, the method showed in this video is called equilibrium curing. Equilibrium curing uses 2% of the weight of the meat as the salt measurement. So this recipe used 3000g of pork and approx. 60g of salt (4 tablespoons). Tablespoons can vary in weight so if you have a kitchen scale I recommend using it. Accidentally using too little salt can be dangerous.

[@HomevertHomesteader]

Very good point - thank you for putting it here. The shared experience and way of communicating it is key for helping each other. All the best.

[@billy0788]

If you were to vacuum seal this meat, what would the shelf life be? Thanks for the video.

[@HomevertHomesteader]

If kept in a reasonably cool , out of direct sulight place about 2 to 3 months, if smoked then vacuumed about 6 months and if frozen, more then a year.

[@MikeMallinson]

One math issue - 1000g minus 350g would be 650g or less, not 750g. Otherwise, great video, thanks!

[@HomevertHomesteader]

Yes, you are so very right - sorry about that. The info still stands as for the amount it needs to dry ;) - Thanks for pointing it out 🙏

[@paulgdlmx]

¿Could one use a standard oven at 80ºC? Not everyone has your dehydrator.

[@HomevertHomesteader]

yes but I would reduce the heat to 70 C as ovens are build more to cook then dry - a dehydrator has a lot of fans built in that help with drying more then cooking. Hope this helps ;)

[@paulgdlmx]

@@HomevertHomesteader Thank you

[@gabila100]

Can I please ask you, can the meat you prepared here be smoked? Thinking cold smoke. Thank you

[@HomevertHomesteader]

100% yes - it will be exquisite like that. I myself love smoke meats above all else. So yes, cold smoke definitely. Hot smoke would potentially make it to dry and stringy. Thank you for the message