How to Dry Cure and Smoke Meat

The second step of the three step macro process to curing meat. Step one: Salt meat and allow it to equalize. Step two: air dry and smoke. Step three: curing and drying.

Micro Process:
Salt the meat with 3% salt by weight of cleaned/trimmed meat.
Allow the meat to drain in a plastic tub, remove water daily, keep covered with plastic wrap and at 40F.
After 7 days string the meat and hang in cure room at 80% humidity.
After 7 days move the meat to the smoker and smoke at 50-70F for 8-12 hours.
Move meat back to the cure room and hang at 70% humidity until the meat has lost 35-40% of its original weight (before salting but after cleaning/trimming).

StarSan Sanitizer
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LEM Stainless Steel Scale
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Winco Cutting Board
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Food Grade Plastic Bins
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The Sausage Maker Bacon Hooks
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Heavy Duty Meat Hooks
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Small Black Hooks
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Boning Knife
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