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Curing Meat

Curing Meat

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 In the latest episode of "Do Sumthin", Jodi Lee educates listeners about the traditional method of preserving meat through salting, or curing. She guides the audience step by step, starting with selecting high-quality fresh meat, creating a salt mixture with coarse salt, sugar, spices, and optional curing agents like sodium nitrite, and applying it generously to the meat. Jodi then explains the need to pack the well-coated meat in a non-reactive container or cheesecloth, followed by refrigerating it to slow bacterial growth. The meat ideally requires a curing period ranging from a few days to several weeks before it can be rinsed, dried, and finally stored. Jodi emphasizes the importance of patience, proper hygiene, and appropriate storage practices to ensure a successful curing process and enhance the shelf life of the meat.
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In the spirit of reconciliation, Audible acknowledges the Traditional Custodians of country throughout Australia and their connections to land, sea and community. We pay our respect to their elders past and present and extend that respect to all Aboriginal and Torres Strait Islander peoples today.