تجربة تعتيق اللحم لمدة 32يوم!!

Video demonstrating my experience in drying a striploin roast for 32 days using a coarse salt container. Processing method: There are several points to consider because of the sensitivity of the experiment. First: The temperature of the refrigerator should be around 1 ° C, and it is preferable not to place other foods, meaning that it is only used for drying the meat. Second: Use a tray full of coarse salt to reduce excess moisture. Third: It is important that the meat is placed on a net raised from the surface of the refrigerator rack to allow air circulation around the meat. Fourth: Check the meat drying process every week and set a thermometer that is visible from the outside to check the temperature. I suggest that the first experiment is for only 14 days, and the next time the duration may be increased. Follow me on: My blog: https://bbqcraft.co/ Instagram:   / bbqcraft   Facebook:   / bbqcraft.sa