Making Dalle Pepper Pork Loin Charcuterie скачать в хорошем качестве

Making Dalle Pepper Pork Loin Charcuterie

Spicy, with garlic, acidity, and just the right amount of salt! Find yourself some of this dalle pepper sauce and give this a try. For the cure, percentages are based on meat weight. It's easiest to measure in grams, just for math. For example, the cure is .25%, so if your loin is 1000g, the calculation is 1000x.0025 (or .25%), which equals 2.5g of cure. Weigh your meat, run a little math for the percentages, and you're good to weigh out all your ingredients. The basic recipe: The cure: .25% cure#2 3% kosher salt most of a 380g jar of dalle pepper hot sauce Combine all seasonings, rub over meat, and vacuum seal. Allow to fully cure, 2-3 weeks (I let this one go for 6 weeks, which is about as long as you'd want to do that). Rinse and dry. Add the last of the sauce to lightly coat, wrap in casing, net, and dry age until it reaches 35% weight loss. Vacuum seal to equalize for a few weeks. Slice and enjoy! Here is a slicer (that I've used!) that's nearly identical to mine: https://amzn.to/4iaeWb2 If you're looking for a vacuum sealer, consider one of these: https://amzn.to/3QQ65A9 https://amzn.to/3E5vzBQ https://amzn.to/44tl7za Here are collagen sheets (as opposed to the pasted hog skin I used this time) for dry aging: https://amzn.to/3SDRIya Here is some netting for dry aging: https://amzn.to/4bJ4jZO Here's a great starter hog ring pack: https://amzn.to/4epPVH5 Here is a great sausage pricker: https://amzn.to/47TOgFA