I said yesterday something about curing meat so here I am.
I had two pieces of pork tenderloin, about 1,1 kg in total, gave them a wash, and cleaned a few pieces with a knife. After that, I dried them a bit with some paper towels and buried them in almost 2 kg of salt.
I will leave them for 12 hours in the fridge and continue tomorrow morning, this is mostly for PoW.
Why 2(!)kg salt?
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You need to cover everything in salt, even under the meat.
Intrigued for the next steps💥
It's ready:
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Wow! Looks delicious! 💥
Is there any further use for the 2kg of salt? Or do you just discard it all?
You discard it, you lose less than €2. But the result is great, let me know if you try it.
