The second step of the three step macro process to curing meat. Step one: Salt meat and allow it to equalize. Step two: air dry and smoke. Step three: curing and drying.

Micro Process:
Salt the meat with 3% salt by weight of cleaned/trimmed meat.
Allow the meat to drain in a plastic tub, remove water daily, keep covered with plastic wrap and at 40F.
After 7 days string the meat and hang in cure room at 80% humidity.
After 7 days move the meat to the smoker and smoke at 5070F for 812 hours.
Move meat back to the cure room and hang at 70% humidity until the meat has lost 3540% of its original weight (before salting but after cleaning/trimming).

StarSan Sanitizer
https://amzn.to/3ChMAbs

LEM Stainless Steel Scale
https://amzn.to/2XlfSVy

Winco Cutting Board
https://amzn.to/3C9TCgc

Food Grade Plastic Bins
https://amzn.to/3hrJnvy

The Sausage Maker Bacon Hooks
https://amzn.to/3CdxmC9

Heavy Duty Meat Hooks
https://amzn.to/3lo3cFk

Small Black Hooks
https://amzn.to/3C9DBqE

Boning Knife
https://amzn.to/2YNppF7

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