Since the last batch worked out so beautiful, I have started another one but this time three times as much. The procedure is always the same:
Salt-Ratio: 3 – 4% (30 – 40g per kg of meat), then vacuum it. Any more spices go “on top” (for example 10 g/kg brown sugar, 3 g/kg black pepper, 1 tsp./kg onion powder, garlic powder, rosemary…)
Curing time: In the fridge – 1 day per cm of thickness, plus 1-2 days safety.
Drying: Wrapped up in cheesecloth, hanging, in the fridge. The aim is a loss of 35% in weight. This will take around 3 weeks depending on the size of the chunk.
