Hi /u/whateverartisdead if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
whateverartisdead on
My first ever attempt at curing and air drying meat. Pretty standard recipe/procedure. 24 hours in a salt/sugar cure with a few aromatics. Then rinsed, dried, seasoned with black pepper and a little fennel before hanging. Hung for almost three weeks until it lost 30% weight. Just tasted it and I’m really pleased with it. I definitely see more charcuterie projects in the future!
2 Comments
Hi /u/whateverartisdead if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
My first ever attempt at curing and air drying meat. Pretty standard recipe/procedure. 24 hours in a salt/sugar cure with a few aromatics. Then rinsed, dried, seasoned with black pepper and a little fennel before hanging. Hung for almost three weeks until it lost 30% weight. Just tasted it and I’m really pleased with it. I definitely see more charcuterie projects in the future!