Saturday, 18 January 2014

Meat Week - Day 5

Its Jerkey time!
After drying in a 50'C oven for like 12 hrs the jerky is finally done! Its certainly more-ish, after having the whole house smelling like Worcestershire sauce for a whole day I was certainly keen for snacking!  Its pretty addictive, however you have to work for it!


The Bresaola (First started here) was also ready to come out of its dry cure  (having actually been in for 6 days). So far they were seen to have lost 15% of their initial weights- on track to the desired 40%!  It looks a bit silly all wrapped up in muslin however a friend suggested it rather than using casings as the recipe requires - Fingers crossed it behaves for the next 3 weeks! I'll keep you all updated on its progress.

Looking funky  in my fridge:)

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