Dry curing interests me but also kinda of intimidates me...
I looked again and I couldn't find what type of meats your were using, care to tell?
Thanks, now everything I have read about dry curing pork products talk about freezing the pork at different temps, at different time periods to kill live trichina, that may be present, are these temps possible in your standard freezer, how did you do that step?
Sounds good Joel, The ones that are still not dried, are they a larger casing or did the recipe have that much more liquid in them?