If you don’t have space for smoking your Krakauer or grilling your bratwurst, there is still a way how to engage in processing meat in a way where you get something cured at the end.
Check out the recipe my dad - who was a Bücher in Silesia in his early days - tought me when I lived in a small apartment.
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The ‘Posted 12 years ago’ really surprised me.
How has your research progressed?
https://jeena.net/photos/482I’ve been trying with different meat over the years:
And I’ve also been curing salmon which is always exceptionally tasty.
Oh and eventually I did try it with nitrite and it changes the flavor slightly and makes the colors more ‘pretty’.
That loin looks incredible. Major improvement. Love to see it.
Thnx for the update, I’ll read it more thoroughly when I have time
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Cayenne**
No, it’s the special blue flame peppers. They’re the hottest.
Jokes aside the year I got my brother the Paqui One Chip Challenge for Christmas the dusting was dark blue.
I regret giving him two because he challenged me.
lol
