We're just about a week into the curing process and the meat is starting to darken and harden up.
It was a little bit potent so I decided to wash down the salami with a damp cloth of vinigar. This assists in increasing the acidity of the meat and creating an uninhabitable environment for bacteria.
The last thing we want is for the meat to go rancid.
Stay tuned as we provide further updates on the progress of the curing process.
Clearly much healthier than any of the standard industry processes.
Please check out my post about the SBD price drop.
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Here in South Africa i enjoy Biltong....it is oh soo yummy..best protein snack or road trip snack you can ever have 😋❤
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