Quote:
Originally Posted by mosesbotbol
Yes, magic rice with a price tag to match. I did a thick steak for a little longer than 48 hours and a small part became grey from curing. The meat has a nice fresh smell to it. This technique is good for individual steaks. Big hunk of meat could take longer. I've done it just on eye roasts and steaks.
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Still, it's a totally different process. You're fermenting the meat, it's a bit different.
I'm glad you are getting good results though. Based on your recommendation, I'll give it a try. Is this the stuff you are using and just grinding it?
http://www.amazon.com/MIYAKO-Malted-.../dp/B004FH67ZQ