How to cure meat in record time ! High end charcuterie meat

Join me today in Learning and Making an Amazing and Easy to Create Quick and Delicious Cured Meat done in a Dehydrator.
Not only is it a Fast way to Produce High End Charcouterie meat, but it is also Very Satisfying to take out and serve it to your guests.
So stop wasting your time and join me in this Video Tutorial - you wont regret it ;)

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*** I did make a math mistake in the video - 1000g minus 350 is 650 total, final weight not 750 - sorry :/ *****

Recipe:

A 3 kg or 6.6lbs piece of pork neck
And a head of garlic peeled and pressed.

Then for the rub, you'll need:

4 Tbsp Rock salt or pickling salt
1 Tbsp Ground black pepper
1 Tbsp Sweet smoked Paprika
1 Tbsp Hot Smoked Paprika
1 Tbsp of mustard seeds
1 Tbsp dried rosemary
1 Tbsp ground coriander
1 Tbsp dried thyme
1 Tbsp dried oregano
And three bay leaves.


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How to cure meat in record time ! High end charcuterie meat

00:00 Introduction
01:14 Ingredients
01:50 Tools
02:08 Prep
03:43 Curing & Food Safety Steps
04:54 Aging and Drying
05:29 Tips & Tricks For Maximum Satisfaction

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