Key Parameters
Temperature
20°C
10°C - 30°C
Time
36 hours
24 hours - 48 hours
Equipment
Mesquite ashShovelMeat thermometerDry-brine containerCheesecloth or butcher paper
Steps
- 1.
Coyamel (Tohono O'odham) (Native American): Preserves venison through alkalization for winter storage
- 2.
Carne Adobada Enterrada (Sonoran ranch culture): Imparts deep smoke flavor to pork shoulder without modern equipment
- 3.
Ash-Cured Tuna (Baja California modernist cuisine): Creates a protective alkaline crust for slow fermentation
The Science
Primary Reaction
Maillard Reaction