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.

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

For more information on:
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Dry Curing wraps (Kit): http://tinyurl.com/yc36mcca
Heavy Duty Vacuum sealer: http://tinyurl.com/c3t3s4ca


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Eric

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