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
So I did finally manage to have my RV examined yesterday. Here’s my personal checklist that I always try to complete after the winter.
“Red on dead, red on donor. Black on donor, black on metal”.
Additionally, I strongly recommend a power pack like this one for your garage. It is small, practical, affordable and easy to store. And it can really save your sorry ass when you’re in a hurry.
Okay… since it’s January and I will definitely NOT need it in the next months, I finally updated my RV Packlist. Man, I’m SO looking forward to getting on the road again.
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I’m (somewhat) social too!