Hi Giuseppe, how long to i leave this meat cured for? do i just hang it like this in the garage? do i need to wrap anything around it? like maybe cheese cloth?
How much salt u end up using. Do u keep it in refrigeration ? . Where do u keep it all those 21 Days. What type of salt do u use is it table salt or sea salt
Hello! I usually use about 2kg, depending on the size of the leg. You should also add some crushed black pepper to the salt if you like for more flavour in the meat, or you can use paprika or crused chilie. No, you do not keep it in refrigeration, you keep it in a cool dry place like a garage for as long as you like. I use cooking salt. I suggest you watch the full video because It explains all of your questions. Thanks for your comment
Hi Giuseppe, how long to i leave this meat cured for? do i just hang it like this in the garage? do i need to wrap anything around it? like maybe cheese cloth?
Salt is abrasive
Looking forward to the progress video Giuseppe, thanks for sharing your handy tips. A lot of hard work but I bet the end result will be amazing.
Thank you for your comment Giuseppe!
So then what happens next?! Did I just watch 20 minutes of salting without learning how to cure? 😵💫
After the 21 days do u wash the salt off
How much salt u end up using. Do u keep it in refrigeration ? .
Where do u keep it all those 21 Days.
What type of salt do u use is it table salt or sea salt
Hello! I usually use about 2kg, depending on the size of the leg. You should also add some crushed black pepper to the salt if you like for more flavour in the meat, or you can use paprika or crused chilie. No, you do not keep it in refrigeration, you keep it in a cool dry place like a garage for as long as you like. I use cooking salt. I suggest you watch the full video because It explains all of your questions. Thanks for your comment