Chasin' Dreams
Well-Known Member
I read this in the voice of Kevin McCallister (Home Alone). Did I interpret this correctly?1%-2% salt is not going to cure the beef, dummy. The point is to have the salt penetrate the beef and draw out moisture from the surface to encourage better crust and browning. I always do 12-24 hours, but this time I'm trying 48 hours because I'm not a whiney chicken **** and don't mind trying new things. Merry Christmas yah filthy animal lol.![]()
