Got another batch wrapped up, hard to find meat thats On sale. (Pork Loin)
Washed meat with Natural Apple Cider Vinegar firsts.
1- cut into even pieces and pound till flat. Coat in Rock salt (has the same result as burying in salt, just save allot of salt and cost).
1LB of liquid was drained from meat. (Same as last batch)
2-quick wash to remove salt. Add Rosemary, Thyme, Oregano, Soy Sauce, ACV, and let sit in fridge for 24 hours to marinate.
3-Make ACV /Honey bath, quick dip and coat with Coriander, Black Pepper, Chipotle. Hang in drying box.
4- in two days total moisture loss (including initial salting) 60%. Vacuum packed and give it time to age and equilize.
Washed meat with Natural Apple Cider Vinegar firsts.
1- cut into even pieces and pound till flat. Coat in Rock salt (has the same result as burying in salt, just save allot of salt and cost).
1LB of liquid was drained from meat. (Same as last batch)
2-quick wash to remove salt. Add Rosemary, Thyme, Oregano, Soy Sauce, ACV, and let sit in fridge for 24 hours to marinate.
3-Make ACV /Honey bath, quick dip and coat with Coriander, Black Pepper, Chipotle. Hang in drying box.
4- in two days total moisture loss (including initial salting) 60%. Vacuum packed and give it time to age and equilize.
Attachments
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01-IMG_5216_PorkLoin-800.png -
02-IMG_5219_PorkLoin-1000.png -
03-IMG_5230_SaltedPork-1000.png -
04-IMG_5251_Biltong-1000.png -
05-IMG_5257-LiquidDrain.png -
06-IMG_5248_ACVhoney-800.png -
07-IMG_5259_Biltong-1000.png -
08-IMG_5262_DryBox-1000.png -
09-IMG_5295_TotalWeight-1000.jpg -
10-IMG_5299_BiltongPorkLoin-700.jpg
