We took Picanha to a completely different level

Testing the limits on the Reserve 50 Dry Curing Chamber

Today we are making the Dry Cured Picanha and testing the limits of the Reserve 50 Dry Curing Cabinet. The minimum recommended amount of meat you should add to the Reserve 50 Dry Curing Chamber is 10 pounds.

Brining Calculator: https://genuineideas.com/ArticlesInde...

You can find a printable recipe here: COMING SOON
(Basically 2.5% salt and .25% cure #2)

For more information on:
Reserve 50 Dry Curing Cabinet: https://tinyurl.com/d8jp82n5
Collagen Sheets: http://tinyurl.com/awm2n995
Dry Curing wraps (Kit): http://tinyurl.com/yc36mcca
Heavy Duty Vacuum sealer: http://tinyurl.com/c3t3s4ca


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black kitchen gloves (SIZE M): https://amzn.to/3M4uAWn
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Large Capacity Scale (33 pounds): https://tinyurl.com/mr23dhsd
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If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: https://tinyurl.com/2p8jwy4k


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Eric

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