oddley posted for me a couple of days back a salt beef recipe.. havn't tried yet
http://forum.sausagemaking.org/viewtopi ... 7167#27167
trying tuesday....
since then i have been asking a bunch of questions, but always have more...
i have been reading that a meat tumbeler can make the process much faster and improve the taste - becuase it spreads the brine throught the whole peice of meet.
basing on oddles recipe at what stage should i put the meat in a tumbler and for how long.
i read "Massaging is an additional curing step employed by commercial plants and it involves placing pumped up pieces of meat into a meat tumbler. This is a machine with a rotating drum and the meat pieces will be bouncing around its mowing walls providing even better brine distribution inside of the meat. Using high production stitch pumping machines and a tumbler a ham can be ready for the smoker in 24 hours."
would this be true for a 2.5 kilo briskette intended to be bioled????
(i have access to a meat tumblrt)
thanks!!!!!!
niv