1
vote
3answers
253 views

Please explain my meat dry curing observations

I am currently testing dry curing. I noticed that within 2 days most of the water had dropped out of the meat and subsequently there was no more water loss. I know because I placed some newspaper ...
3
votes
2answers
211 views

Is there an aging process by which to “oak” meat?

I was hoping there might be more ideas under this question, but I have been reading up on aging and curing meat and would like to know if there is some kind of process that, while aging the meat, can ...