Salted these and had them in fridge for 72hrs, rinsed off and covered them in pepper and hung them with a fan blowing in room to circulate air for 7 days…. I ate 3 pieces already and they taste good with no sour taste or smell
I looked up what they’re “supposed” to look like and found them all to be bright red and not as dark as mine. Are these okay to eat or should I give them to the animals outside lol
by Front_Sound_7057
26 Comments
Did you use nitrates?
I’d eat that
no bad smell or taste *should* mean its ok but im no expert
Looks like biltong
Looks legit.
ive seen and eaten meat like this, i don’t really see how it would stay bright red without additives, the surface will oxidize.
no smell, mold, colors, etc = good
I mean, if you can respond to this, no, you aren’t dead.
I imagine soldiers and sailors from 200 years ago would compare their salt pork to your salt pork and eat it without batting an eye!
Very nice color.
The salted pork is particularly good
My method is to salt for 24 hours in the fridge. Then rinse and pat dry. Rub paprika, garlic, pepper, and salt all over it and tightly wrap in sterile gauze. Keep in the fridge for 6-8 weeks and rotate it every day or two. Works great with Costco pork loin.
Why are you hiding in the laundry room ? Jerky is legal
Did you follow recipe? If so, I would hope you followed the recipe precisely. If yes to both you should be good..it’s one of my favourite snacks.
looks like biltong!
You made pork biltong
Why the hell would you even do that? Pork Jerky?
Better get your affairs in order, my friend.
Someone create r/shrunkenmeat
The salted pork is particularly good
They look more like those dried pigs ears dogs chew on, might be better to let your dog try one first
Biltong.
Looks like tuna
Is salt curing meat a trend on Instagram or TikTok right now? Ive seen just salt curing without nitrates or much real process/knowledge come up so much lately.
Just curious what’s driving it
the bright red is when people use pink curing salt which has nitrates
You made pork Bastirma!!
Wait did it ever get cooked? I believe the nitrates in curing salt are needed to make it safe. Doesn’t mean this is definitely going to make you sick, just that the risk of that is higher…perhaps significantly higher.