I have dry cured some chicken slices with a lot of salt. I will cook it in a soup however I do not want the salt to be released/come out of the chicken. Is it best to saturate the soup water or if I ...
I dry cured some chicken for three weeks: I cut chicken breasts into 1 inch slices, usee 10-20% salt and rubbed thoroughly. I left it to dry cure for 2-3 weeks. I did this however I forgot to remove ...
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 ...
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 ...
I'm looking into the technique of 'hanging' meat, and whether there are 'home' applications that would be safe and have a beneficial effect. Now, there are a lot of (possible) synonyms that muddle ...
I picked up some Porterhouse steaks this weekend and intend to cook them up steakhouse style, dry-aged and broiled(US) under high heat. What does dry-aging do to the steaks, and why is this one of the ...