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BIG Napolean...
 
schlüggell Views: 1,286
Published: 16 years ago
 
This is a reply to # 723,068

BIG Napolean...


Look into the South African 'Biltong'.

Or, REAL Salami...

Intriguingly both rely on the Lactic Acid from cultured milk, before smoke curing.
FYI: The traditional curing used is 'Cold Smoking' - unlike the typical US 'Hot Smoking' process.

For the long time required to cure the meat without too much heat - smoke keeps the critters away. If you are not into the 'Smoke' flavour you are pretty much experimenting...as you would have to do something like 'freeze drying' raw meat.
Or, aging in a Nitrogen-Rich environment.
 
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