4 weeks EQ cure 2.5% salt, 0.3% cure #2, 0.5% dextrose sugar, 0.3% msg, 0.3% ground black pepper, 0.1% dried garlic, 0.06% dried rosemary, 1 bay leaf/kg and 10% red wine.
Rinsed in fresh water then desalted in red wine for 4 to 6 hours. Towel dried then covered in a mix of Hungarian paprika, Kashmiri red pepper and Armenian peppers. Wrapped in a collagen sheets then tightly tied.
I expect 3 to 4 months of drying in the chamber.
by SpaceZombiePig
5 Comments
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Beauty !
That’s stunning!
nice tie job! Looks fab!
Does that wine color penetrate just from soaking in room temp wine?
Looks amazing.