Used in
2A refrigerator pickle in a 1:1 vinegar and water brine. Ready in a day, keeps two months.
CondimentCourseServed alongside rather than in a dish — added by the eater, to taste, at the table.CrispTextureFractures cleanly under the tooth with an audible snap.MexicanCuisineMesoamerican cooking built on nixtamalised corn, dried and fresh chillies, and toasted aromatics ground into sauces.PicklingTechniqueSubmerging in an acidic liquid. As a technique this is about the brine ratio, aromatics and steep time.+3 rev 6
Six batches of working out a wash and a dredge
The current specification: a 10 kg batch with 321.7 g of wash and a dredge sized for coverage rather than by ratio alone.
ChewyTextureResists the bite and needs working. In dried meat this is a target, set by how far the drying was taken.CuringPreservationPreserving with salt, and often nitrite, which both draws out water and directly inhibits bacteria — notably Clostridium botulinum.Dry-curingTechniquePacking in salt, and usually nitrite, to draw out water and make the meat inhospitable to spoilage organisms before drying.Drying boxEquipmentAn enclosed cabinet with a fan and often a low heat source, holding steady airflow and humidity for curing meat.+5