Chorizo is really best when the tail of the grave! Rapid drying can be sure that the outside to d

Dried | Wateetons
This week we preserve an interesting hobby. After all, if the seeds are sometimes broc switzerland fails because you've cooked them too long, there is not much going on. A little flabby, old air in your home apartment. Oh. How different it is when you canned beans, after months in salt, proved successful. Or if you find yourself after the consumption of meat is not dry enough to dry completely. To day bilateral broc switzerland visit the toilet is your destiny, if you're lucky. If you are lucky: death. So interesting. However, culinary enjoyment of this hobby is a mortality risk better. Or at least a little.
Conversations food tasted better. In many cases, even better than the basic material from which made. So everyone will realize that salami sausage and salted anchovy broc switzerland fillets excel on your pizza to fresh fish boring that serves as a base. Enough reasons to start with a culinary food preservation. Today we start with the drying.
With the dry excavation of water to your fish, meat, vegetables or fruit so that bacteria can not grow. An additional benefit is that by removing all the flavors more water in the finished product on hold. A dried product forever when two-thirds to three-quarters of its original weight lost. Note, compared to harden the inedible food. So little by little sacrifice sustainability juiciness. Half the weight

loss is a good rule of thumb. Product known dry ham, dry sausage and sundried tomatoes. Ham and sausage to dry in the basement. Small fry like sundried tomatoes

dried in the oven only.
Biltong is a South African variant in the United States

is very popular jerky: beef seasoned and dry. Cut steak into strips about half an inch thick and soak overnight in vinegar. Pat slices dry and sprinkle with herbs. Place the strips on a wire rack in the oven set to 90 degrees. Make sure the oven door slightly ajar, with the fan on. Thus, the moisture has evaporated away. After one or two hours, strip about half of their weight loss and ready for consumption or storage. Tip: biltong are delicious if you make all kinds of endangered African animals.
The young lady who likes to use salt, coriander, sugar and vinegar in a secret recipe Dr Schumacher on the shelf live further said, "you are old and wrinkled and withered take a sauna, allowing ventilation is very good because it helps to preserve '
Biltong,

thank you! Question, can you prescribe me Friday to make chorizo ​​also unmatched drying biltong-way rather than weeks / months broc switzerland to hang in the room did not check the temperature (which I do not dare because of the risk of possibly several)?
Chorizo ​​is really best when the tail of the grave! Rapid drying can be sure that the outside to dry to the inside, making the inside does not dry anymore. But give it a try. I like old-fashioned, many-friendly methods.
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