Quote:
Originally Posted by T.G
That must be some magic rice, getting the enzymes that normally take weeks to break down the meat to do all of their work in 48 hours.
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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.