While today salting meat as a technique for safeguarding is as common as salted pork and other deli meats, the salting has been utilized as an essential strategy for protecting meats and different sustenance as far back as history records.
At the point when curing meat, make certain to look at these tips and tricks to properly cure your meat for the grill and cook time:
1. The measure of time spent curing meat will rely on upon the thickness and measure of bone and fat. For thicker cuts of meat, you might need to stretch the time you cure.
2. Discover your experimentation side so as to cure with various flavors and new ideas. Be that as it may, make sure not to surpass the curing levels in the formula.
3, As an update, we prescribe marking the date and time the meat ought to be expelled from your cooler and cooked.
4, Cure meat at a temperature between 36 degrees – 40 degrees F. Colder temperatures will keep you from curing legitimately and hotter temps will support decay development.
5, For situations where meat is excessively salty, douse or bubble it in water to evacuate the overabundance salt. Later on, recall to wash cured meat or lessen curing time.
6, Cured meat is still crude meat, so never forget to cook your meat and poultry subsequent to curing. In the event that you give a home-cure as a gift, remind the beneficiary that they too should cook it before devouring.
7, Cured meat will turn pink or rosy when cooked. For poultry, utilize a meat thermometer to decide when it's done cooking. see.. BBQ: What Make a Great Smoke Ring when Smoking Barbecue