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  1. charcuterie

    Charcuterie

    Hello. My name is Kev and i live just south of Pittsburgh, PA. I have been a professional chef for 12 years. I am planning to open a restaurant in about a year. Durring the warm months i plant a garden with strawberries, raspberries, blueberries, grapes, tomatoes, herbs, peppers, zuchinni...
  2. charcuterie

    Need Help

    A general rule of thumb is one tbs of salt per lb of meat. I have never made jerky from ground meat but that ratio may apply. More than likely youd need a bit less because you can mix the salt with the meat rather than having it permiate strips of unground tissue.
  3. charcuterie

    Preserving jerky

    I personally dont use cure. While i see both sides of the argument valid, the one point that stuck out in my head is not using cure requires extra education and sanitary techniques. I have worked in professional kitchens all my life. I have been health board certified several times. The...
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