If you don’t have space for smoking your Krakauer or grilling your bratwurst, there is still a way how to engage in processing meat in a way where you get something cured at the end.
Check out the recipe my dad - who was a Bücher in Silesia in his early days - tought me when I lived in a small apartment.
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The ‘Posted 12 years ago’ really surprised me.
How has your research progressed?
https://jeena.net/photos/482I’ve been trying with different meat over the years:
And I’ve also been curing salmon which is always exceptionally tasty.
Oh and eventually I did try it with nitrite and it changes the flavor slightly and makes the colors more ‘pretty’.
Thnx for the update, I’ll read it more thoroughly when I have time
That loin looks incredible. Major improvement. Love to see it.
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Cayenne**
No, it’s the special blue flame peppers. They’re the hottest.
Jokes aside the year I got my brother the Paqui One Chip Challenge for Christmas the dusting was dark blue.
I regret giving him two because he challenged me.
lol
