By Hector Kent
Make your individual dry-cured beef food at domestic with the information you will research from this book.Over the centuries, dry-cured red meat has developed as a nutrients of the altering seasons. Its flavors are really a flavor 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 sluggish nutrients. It does not must be advanced yet it's a must to have transparent, step by step directions. that is the place Hector Kent is available in. Kent, a technological know-how instructor via alternate, has written the publication he needed he'd had whilst he made his first prosciutto: person who brings jointly the severe elements of curing within the easiest shape attainable, with photos and illustrations to guarantee the reader of secure and scrumptious effects. as well as easy recipes, Kent deals readers interviews, suggestion, and recipes from a number of trend-setting dry-curing operations around the kingdom.
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Additional info for Dry-Curing Pork
A raw, unsalted piece of meat is a damp and ideal environment for bacteria, while a raw, salty piece of meat is still a damp place, but has significantly less water available for bacteria, allowing for short-term preservation as the meat is then dried. The amount of available water in a piece of meat is more accurately described as “water activity,” abbreviated as Aw. Commercial producers closely monitor Aw using digital water activity meters, but observing the weight loss of a drying piece of meat is adequate for the home producer.
Regardless of all the other benefits, the fact that curing salt is 100 percent effective in preventing botulism is enough of a reason to include it in all of these recipes. SALTING AND PRESERVATION To explain why salt is important for the preservation of meat, first understand that bacteria require water to survive and reproduce; stopping bacteria by removing their access to water is the primary preservation technique of dry-curing. Along with a series of other effects, salting meat will reduce the water available to bacteria, but salt does not actually dry the meat.
If this isn’t clear, it will be when it’s in your hands—it’s really simple. 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.