This Is A Simple And Easy Tutorial!
The projects never end in my kitchen, and curing was something I had on my radar for a while but never had the skills to get it going. After talking to a friend and expert food preserver, I was assured of how obtainable curing can be in your own fridge, so I gave it a shot and had great results the first time! Follow these easy steps, and you will be showing off your homemade charcuterie at your next gathering.
Today's Tip : Marinades are usually able to seep up to a depth of about a quarter of an inch. This can be attained by four hours of marinating. Any further marinating may not be able to give any better result speacially for chicken and pork. However it might yield better results for beef.
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