Saturday, January 26, 2013

Winter cured meat (Step 2: Curing the Meat)

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The next step once the meat has taken on colour of the marinade is to hang the meat and cure it using the cold dry winter air.  Cut or poke a hole through the end of each strip of meat and thread a piece of string through.

Hang the strips of meat outside from the rafters of your deck.  If you live in an apartment you can also hang them off the balcony.  There isn't a specific length of time to hang the meat, but the goal is to dry out the meat.  Having said that, I tend to let the meat cure for at least 7 days (I have even tried 3 weeks on occasions).  On those days where the weather isn't cold enough, you can bring the meat back indoors and place the meat in the oven at a very  low temperature (ie. the oven is just barely on).  The meat will not spoil even if you do leave it outside since there is a high alcohol and sodium content in the meat.  I only do it just in case there may be insects when the winter season is just beginning.

The winter cured meat shown in the picture is nearing the end of the curing process.

Continue to Part 3 of this recipe:
Winter Cured Meat Part 3: Cooking and Serving.html

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