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Part 2 of Steve’s conversation with Michael Ruhlman, co-author of accidentally the best wild game cookbook Steve’s ever encountered, Charcuterie: The Craft of Salting, Smoking, and Curing
Tips on Curing Meat
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Message to Fans
I’m lovin’ these videos. All of them. I don’t get the Sportsman Channel and I was so bummed when I heard about the move from Travel Channel. But these videos and articles are helping to lessen the pain. Thank you so much for posting this content and making it available for all of us who can’t watch the new show.
Hey, not sure which cable/sat TV provider you have, but I have dishnetwork and they have a Outdoor Sports package for $3/mo and it has a few channels including Sportsmens Channel.
Just to make sure I have this right, I would salt a loin leave it covered with salt in my fridge for one to two days, then rinse it. After the rinse I would then put it in the mini fridge for 2 to 3 days. At high temp with with a pan of salt water. I am taking a loin out of the freezer tonight.