So here’s my standard recipe for curing meat that I mostly use. It can be adjusted to personal needs in terms of herbs and spices, but I strongly recommend to stick to the directions concerning the curing salt.
Recipe (per kg of meat):
30-40 g curing salt (rule of thumb: 3-4%)
10 g brown sugar
1 tsp. freshly and coarsely ground black pepper
1 tsp. dried rosemary
Found an intersting article in the german Newspaper Die Welt on how to reasonably store your goods in your refrigerator according to the different temperature zones. I’ve taken the liberty of translating it.
Im ending my field test today, because a.) I’m hungry and b.) I won’t be storing mushrooms longer than 5-6 days anyway.
Almost no recognizable difference. They’re all a little dried, but none of them are spoiled in any sense. One Thing seems to be that you have to store them uncovered and on newspaper or kitchen towel. Let’s give ’em another few days.
So every other batch of mushrooms that I buy and that I don’t eat right away is spoiling 🙁 . Having read several hints and tips on how to best store mushrooms for a few days and each one contradicting the other, I have decided to do my own FIELD TEST!
Perspective drawing trick. This is SO cool!
I still have nice piece of rib-eye in the fridge that I don’t want to spoil, so that’ll be tonight’s dinner. Here’s my cheat-chart for the internal temperature. I’ve got a cheap meat thermometer to measure the temps because I’m not skilled enough to eyeball it and I don’t want to ruin a good piece of meat.
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