it doesn’t smell, tastes great. kept it simple with no seasonings (very salty but i’d rather salty than botulism)
Salt box method for both, 48 hours covered in salt and 2 week dry in fridge.
i need feedback on some next steps/ advise as it still scares me a little that salt is making raw pork and duck edible. i am trying to stay away from nitrites/ curing agents as there are several people i would like to share with sensitivities
pic 1 of pork tenderloin
pic 2 duck breast
by KitchenSpell
5 Comments
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Consider upgrading to a temperature and humidity controlled environment to maintain around 80% RH. This looks dry.
Next steps being what to do with these two or what to make next? If you don’t want to use any cure, you’re pretty much limited to solid muscle items.
As for being worried that “salt is making raw pork and duck edible,” it’s worked for 1000’s of years.
It’s salt plus the drying process.
Out of curiosity, what’s the nitrate sensitivity?
Most nitrite free product still has nitrites.
It usually goes; celery juice>bacterial shenanigans>nitrites.
Based on what Ive learned at work, the nitrites are super critical for any low oxygen cures.