Right. If you are in the mood to waste a little more time the beef is progressing well. Last night I rubbed in the salt and spice mix and this evening gave the meat its first "turn". This has to be done once every 24 hours for three weeks.
You can see that already there is a good amount of juice at the bottom of the pot and the meat has actually shrunk a little. More liquid will come out of the beef as the salt cures it over the next few days.
The pot is kept in a cool place during this process. Our conservatory is pretty cold at the moment as we wait for snow tonight.
More pictures in a few days time.
1 comment:
Well Sammy, I am intrigued in your Christmas Beef, never tried anything like it before so I am going to be following your beef blog avidly until Christmas day. See you for the wine tasting on Saturday and if you drink too much I might just be able to be able to wangle the recipe out of you!!
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