Meat Curing at Home in Your Regular Fridge

[@eatcuredmeat]

Thanks for watching/supporting!

[@Derrickc888]

Just found your channel. Will try soon !

[@eatcuredmeat]

Hey thanksz appreciate support , Tom

[@PaulFitch-lx1qo]

nice im doing some venison and pork like this this weekend cant wait thanks for the tips

[@eatcuredmeat]

Awesome! Thanks for tuning in, Tom

[@hammertiming8423]

You noticed the dark ring around outer layer? That is because the outer layer of the meat dried too quickly and it will not permit center of the meat to dry causing it to eventually rot in the long run, or to have holes because it remains raw (i learned that the hard way). That is why you need humidity+temperature+airflow control in the fridge. I tried making one dedicated fridge at home, some products came out well, some didn't mostly because of my incompetence, but it is definitely doable. 👍

[@eatcuredmeat]

Yep. I mention case hardening alot in my articles and courses. For this type of project, it's imperative, I've found to use less than 250 grams, like what I say in the vis. Kindest regards, Tom

[@theodorosantreou8730]

Andre Tate in an apron.

[@eatcuredmeat]

not sure if thats a diss or complement? Thanks for writing something!