French cured meat – Recipe

2 Comments

1. 

   @BrewsBratsPlants 3 weeks ago

   For extra antibacterial I coat the meat in cognac or brandy before the spices and the alcohol helps the spices penetrate into the meat along with being a sanitizer.

2. 

   @NotSoWickedMystic 3 weeks ago

   Before refrigeration, salt and pepper meant safely cured meat, and spices helped us enjoy Life