Récap Global Échine de porc séchée "éco-survivaliste" 

Merci pour votre visite. Le bœuf ne demande qu'un mois de séchage ; ce qui exige moins de patience avant dégustation ! 😉

Thank you very much, I hope this will be helpful. I live in the center of France, in the volcanos area. The time you let the meat in the salt depends of the weight and the thickness. I would say that the salt penetrates 2 centimeters of meat in 24 hours. For a 10 centimeters thick piece of meat, that makes about 2 days and a half. So it's a matter of thickness. But for your first time, I suggest you use a 4 or 5 centimeters-thick piece of meat and let in the salt for 24 hours. Then, after making your own experiences, you will be able to personalize your recipe. The technic is very easy, it just takes time. Thanks for visiting the channel and good luck !

🐖🙂💥@@v-blitz