Dry-Cured Meat Using Rapid Technology
A source of protein, iron, and B vitamins, this meat is filling and works well as a low-carb meat snack. It has a firm texture, concentrated flavor, and the pronounced aroma of dry-cured meat without excess moisture.
Rub the piece of pork (1 kg) with nitrite salt (25 g) and the dry-curing spice mix (3 g), then vacuum-seal the meat tightly or wrap it so the brine cannot leak out. Leave it in the refrigerator at 2-4°C for 10-14 days; if you use a reliable vacuum seal and a thin piece of meat, the curing time can be shortened to 4-5 days.
After curing, remove the meat from the bag and dry it at 55°C for about 1 hour, until the surface is dry. Then seal the piece tightly again and finish it sous-vide at 45°C for 3-5 hours, depending on thickness. This gentle heating should not cook the meat; its purpose is to carefully speed up the start of further maturation.
After heating, place the meat in a net or hang it in the refrigerator for 10-14 days to dry-cure. During this time the piece will become firmer and lose a noticeable amount of moisture. Before slicing, let the finished meat rest for another day in the refrigerator, either unpacked or vacuum-sealed, so the flavor can stabilize.
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