Sous-vide salting at 2.5%, 0.2% mix of Indonesian long pepper, Indian tribal pepper, madagascar black pepper, tellicherry pepper and white pepper. 0.2% hot kashmir paprika, 0.1% dried garlic, 0.1% dried rosemary and fresh bay leafs. One hour desalting in cold spring water. Wrapped in collagen sheets. I’ll need at least two months of drying but it’s going to be worth it.
by SpaceZombiePig