How to Dry Cure and Smoke meat All in one video

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=54cuj20COYo

How to make suho meso, from salting, curing, smoking and aging. • Salt the meat using 3% salt by weight, you can apply 1.5% salt the first day, let the meat drain off 24 hours then apply the balance of the 1.5% salt. Remove water from the meat daily and roll or rearrange the meat every day. Be sure to keep it covered to keep the oxygen off the meat and keep it around 38F. After about 5-10 days hang the meat,in a cool and humid place. The humidity must be around 80% during the equalization period. You can start smoking the meat after it has hung for 5 days. Smoke the meat for a total of 8-12 hours. Use apple, cherry or hickory wood, cherry will give the meat a nice red color. Keep storing the meat at 80% humidity for the first month, after the first month drop the humidity to 70%, keep dropping the humidity 10% every month until the meat has lost 35% - 40% of its original raw weight. • LEM Stainless Steel Scale • https://amzn.to/2XlfSVy • Winco Cutting Board • https://amzn.to/3C9TCgc • Food Grade Plastic Bins • https://amzn.to/3hrJnvy • The Sausage Maker Bacon Hooks • https://amzn.to/3CdxmC9 • Heavy Duty Meat Hooks • https://amzn.to/3lo3cFk • Small Black Hooks • https://amzn.to/3C9DBqE • Boning Knife • https://amzn.to/2YNppF7

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