The Offical What's NOT Cooking Food Thread: Cured Meat

[Keggermeister]

Trying my first Breasola






Dry Brine in the fridge for the last two weeks, Just hanging it today. Hopefully me ghetto curing chamber works out.

[Mansfield]

Nice. What steps did you use for the dry cure?

The ghetto curing chamber, is that a garbage can?

[Keggermeister]

https://plus.google.com/photos/10511187 ... 43DybG0mAE

I didn't have any Juniper, so I subbed gin instead. I here it works well.
The "chamber" is a Rubbermaid tote with a pan of salted water in the bottom. It is in the garage at 15*c. Hopefully the pan of water will raise the humidity in the tote enough for a good cure. We will see.

[dexter]

You wouldnt by any chance have a link or a PDF version I that book?

[Keggermeister]

Naw, I bought it. Amazon has it.

[dexter]

I found it but thanks

[Keggermeister]

After one week of drying. Nice white mold growth.

[derek]

After one week of drying. Nice white mold growth.

That's a good thing?

[Keggermeister]

Yeah, white mold is good, other colors not so much. You wash it off after it is done.

[mr x]

That's a different method that the dry cures I've seen. I think I posted the bresaola recipe here somewhere...