Quote:
Originally Posted by Chainsaw13
Ok, if you're looking only to cure the outside, and not all the way through then equilibrium curing won't help you out much. But may be something worth looking into, as it guarantees you won't oversalt.
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I'll look into that method. Thanks for the tip.
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Interesting. I already use what is essentially the equilibrium method for fermenting vegetables, why the heck it never occurred to me to use it for meats before you mentioned it will remain one of life's little mysteries.