Yup, my biggest complaint, but still worth it.Ha! It makes me and my son sneeze EVERY time we mix up sausage spices using it. Lately he's been pulling his shirt over his nose when we make anything with it.
Yup, my biggest complaint, but still worth it.Ha! It makes me and my son sneeze EVERY time we mix up sausage spices using it. Lately he's been pulling his shirt over his nose when we make anything with it.
Yup, my biggest complaint, but still worth it.
Just meat side down Charles. Moisture doesn’t move well through fat cap or the fat side of a belly or fresh side. So rub it down and go meat side down so that the maximum amount of moisture can be removed. It’s really not a lot but it’s enough. Don’t flip, we are not in a bag here. Just stay meat side down all the way.OK Eric, that looks and sounds great, now you've sent me in a new direction. No flipping, just meat side down for 2 weeks? Pepper and garlic on one side or all sides?
I could not recommend anything here John. Your salt is low. That said, you need low fridge temps too, and I would say that fridge temp is what covers your “6” so that being on the table, if I were you I would do a combination of bag and air dry. Two weeks in a bag and two weeks naked. Or go the other way and do two weeks naked and two weeks bagged. The time overall necessities the mixture. The drying process though is free and develops flavor for sure.Along for the ride.
Good side bar on pepper. I found the same as indaswamp posted. Flavor versus harshness in black or white. Our grinders have mixed and white only. Daughter is sensitive to straight black pepper, but she loves a medley.
I bag my dry brines. 3-4 weeks in the fridge might be too much drying due to my lower salt cures.