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:
So I made me some of my favourite barbecue short ribs yesterday for diner. Here’s the sequence of events:
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
The next batch of homemade bacon is on the run. It’s hanging to air-dry now before smoking, In german-language it’s called “brennen” wich literally means “to burn”, but it says no more than to air-dry it for 24 hrs. or so. This time I rinsed it thoroughly to wash off the salt a little that builds up during the curing process.
Here’s how I make my own bacon (Recipe/How-To):
This isn’t some kind of official recipe, it’s just how I do it. I’m german so I use metric measures, not imperial. Work clean and wash your hands and tools frequently! This recipe contains no Ice (and thus: no Water) and no preservatives. It‘s just pure meat, spices, dedication and lots of love.
Look at that… Recipe/Instructions from here: Grilled Ribeye With Soy Butter Glaze
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