- Dec 2, 2007
- 14
- 10
So I've seen this recipe on a few websites:
7 pounds pre-frozen or certified pork butt, cubed, fat included
3 pounds lean beef chuck, round or shank, cubed
5 tablespoons salt
1 tablespoon sugar
2 tablespoons cayenne pepper
3 tablespoons sweet paprika
1 tablespoons crushed anise seed
1 teaspoon garlic, very finely minced
1 cup dry red wine
1/2 teaspoon ascorbic acid
1 teaspoon saltpeter
6 feet small (1/2-inch diameter) hog casings
The instructions say to hang the meat to dry for 6-8 weeks.
I see other advice saying that you should cook the meat and then use it within a week or two. So how is it "cured" if it will only last a week or two in the fridge?
I'd like to make a snack stick that will last for months, vacuum packed, in the fridge. I know all the risks of uncooked meat. I marinate strips of beef in soy sauce and other herbs for 24 hours and then dehydrate it all the time with no ill effect.
Any advice?
And yes, I soon will introduce myself in the newbie section. ;)
7 pounds pre-frozen or certified pork butt, cubed, fat included
3 pounds lean beef chuck, round or shank, cubed
5 tablespoons salt
1 tablespoon sugar
2 tablespoons cayenne pepper
3 tablespoons sweet paprika
1 tablespoons crushed anise seed
1 teaspoon garlic, very finely minced
1 cup dry red wine
1/2 teaspoon ascorbic acid
1 teaspoon saltpeter
6 feet small (1/2-inch diameter) hog casings
The instructions say to hang the meat to dry for 6-8 weeks.
I see other advice saying that you should cook the meat and then use it within a week or two. So how is it "cured" if it will only last a week or two in the fridge?
I'd like to make a snack stick that will last for months, vacuum packed, in the fridge. I know all the risks of uncooked meat. I marinate strips of beef in soy sauce and other herbs for 24 hours and then dehydrate it all the time with no ill effect.
Any advice?
And yes, I soon will introduce myself in the newbie section. ;)