And for someone like me, this is exhausting…
So I got myself this new little Garlic-Grinding-Machine-Application-Thingy. Works absolutely great! I like garlic a lot and this really comes in very handy, since it makes cool minced garlic in no time, is easy to use and easy to clean. No mess, no smelly hands and almost no work.
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!
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