Air dried cured Meat Techniques
by cashmkr2001 » Mon Nov 25, 2013 11:42 am
Is there a rule of thumb on how long to rinse in fresh water after brining with a strong brine (60-80%) or dry curing ? Rinsing time is 1/10 th of brinetime or something?
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cashmkr2001
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by wheels » Mon Nov 25, 2013 12:03 pm
I just give a quick rinse under the cold tap. With the type of cures that I use I only put enough salt into the meat to get the taste I want, hence no need to soak.
HTH
Phil
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wheels
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by cashmkr2001 » Fri Nov 29, 2013 11:54 am
Thanks Phil. I do too, for mild brines and dry cures, but I'm particularly interested in the more traditional 'hard cures'
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