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By Hector Kent

Make your individual dry-cured beef food at domestic with the knowledge you are going to research from this book.Over the centuries, dry-cured beef has advanced as a foodstuff of the altering seasons. Its flavors are actually a style of the panorama and weather, and so they have served as an important, long-lasting nutrients resource for lots of cultures. Dry-cured beef is the last word gradual nutrients. It does not must be advanced yet you need to have transparent, step by step directions. that is the place Hector Kent is available in. Kent, a technology instructor by way of exchange, has written the e-book he wanted he'd had whilst he made his first prosciutto: one who brings jointly the serious elements of curing within the least difficult shape attainable, with images and illustrations to guarantee the reader of secure and scrumptious effects. as well as simple recipes, Kent bargains readers interviews, suggestion, and recipes from numerous trend-setting dry-curing operations around the kingdom.

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Humidity is controlled in the same manner, with a humidity controller (humidistat) placed inside the fridge, and an analog humidifier plugged into it. The most difficult aspect of humidity control is running electricity into your fridge for power. The skin of a fridge is filled with coils; if you drill a hole in the side, you risk puncturing a coil, which will ruin the fridge. The easiest method is to just run power through a crack in the door. An alternative option is a humidifier with built in humidistat.

Although rare, you’ll occasionally see saltpeter in a recipe for cured meat, and while it has a different chemical composition, it still contains nitrates, so you can substitute Cure #2 for saltpeter. The difference between Cure #1 and Cure #2 is important. Use Cure #1 for any items that will just be cured and not dried, or for items that will dry rapidly (less than 2 weeks). Only use Cure #2 for items that will be dried for longer than 2 weeks. To understand the effect nitrates and nitrites have on meat, it’s important to first distinguish between them, which may seem obvious, but most people mistakenly treat nitrates and nitrites as interchangeable.

Certain types of dry-curing are traditionally tied to specific casings. For example, culatello is cased in a beef bladder (there is no synthetic casing that will hold a culatello), and ’nduja and sopressata are traditionally cased in hog middles. While a different casing might not change the flavor, if you’re trying to emulate a specific region’s traditions, you’ll need to consider the type of casing. CASING PREPARATION Follow the manufacturer’s or retailer’s recommendations for both synthetic and natural casings.

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Dry-Curing Pork by Hector Kent


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