Curing the meat on your own can be a fascinating process that offers you the best meat. Also, it has great benefits to the consumer as well. First of all, the initial cost involved with this process is negligible, and secondly, it offers a greater chance for the product to be safe than if you buy it from a grocery store. In this article, we will discuss what exactly curing is and how it can benefit the consumer.
The Curing process has been used by the meat and pet food industry for many years and now they are being applied to beef products. With the increase in popularity of Certified Humane Beef, this has led to the creation of Certified Humane-certified meat. This allows consumers to purchase Certified Humane beef and other products without worrying about the animals being treated inhumanely.
How Curing Can Provide You With The Best Meat
What Curing is? It is the process of drying, preserving, or preserving meat for a certain length of time. Curing is a preservation process where the flesh stays fresh for a longer period of time, often from five to six months.
A dry-curing means cooking the meat on a propane or gas stove in order to lock in the moisture. You can dry it using a rotisserie, without having to spend the money on a commercial dryer, but the food must be cooked properly to help lock in the moisture.
Advantages Of Dry Curing
There are many advantages to dry-curing. In addition to drying the meat, it also helps to provide it with a more intense flavour. Meanwhile, it can extend the shelf life, and the process actually maintains the pH levels in the meat.
The acid-lowering property of lactic is similar to the acid-lowering property of vinegar. The main difference is that vinegar breaks down when it is left out on the counter to increase in acidity. The same happens with the meat if it is exposed to air and it becomes more acidic. The product can vary in quality depending on the process used in which the meat is dry-cured. If it is done correctly, it can be both delicious and nutritious, and this is part of the reason it is so popular. A homemade, moist and flavorful product is a great addition to the family meal.
For many families, meat is eaten and then only saved for special occasions such as Thanksgiving or Christmas. When making the purchase of home-made, dry-cured meats, it is essential to take your time and experiment. Some people are comfortable doing it themselves, and others would rather have someone else do it for them.
By curing the meat, they can control the rate at which it develops. Eventually, it helps them to have control over the animal’s life. After it has been cured, the animal remains moist for a longer period of time. And, therefore, they do not need to be refrigerated in order to be eaten.
Drawbacks Of Using Home-Made Dry-Cured Meat
The drawback of using home-made dry-cured meat is that the animal does not reach it’s full, natural flavour. Because of this, it may not be as flavorful as it would be if it were purchased. Most people have already perfected the process of ageing their meats and will only want to age the best cuts and use the best meats for the recipes.
When buying meat, consider the healthiness of the product. Curing is actually much healthier than buying it from a store, because of the extra care it is given. While the meat does get better, it is not the same as the tenderloin or roast that you find at the supermarket.
If you are trying to sell healthy food, you can easily attract more customers by adding in a touch of flavour by using the cured flesh. It is a good way to show off the great taste of your restaurant or catering business and has become one of the most sought after methods of preserving meat.