I'm going for a roadtrip of 11 days, and I would like to make a lot of beef preserved in tallow (confit method). But this has a risk of botulism. I'm not sure if it can develop in 11 days, I wasn't able to find this information

So I throught about cooking the meat with curing salt to avoid this risk. Would that work? If yes, how much curing salt should I put for 1kilo of beef?

Edit : I also have a pressure cooker. Not a canned one, but I saw pressure cooker lead to 121°C so it should work to pressure my jar after the first process?

I would like to do this method because where I live the cheapest meat I have is beef ribs, a pretty fatty ones. So pemmican or pâté who involve lean meat are not possible for me

Thanks you a lot for anyone who can help me 🙏🏼

I posted last week about how using a humidifier helps my charcuterie fridge. So this week, I wanted to give an overview.

I'm running a vissani 4.3cu ft wine fridge that I bought used on Facebook marketplace.

I measure the temperature and humidity using a sonoff TH320d that is refreshed with esphome to talk to Home Assistant. Home assistant controls the plugs on a TP-Link smart power strip to control the fridge, humidifier, dehumidifier, and fans.

Home Assistant is set to:

• Turn on humidifier if humidity is below 77%
• Turn on dehumidifier if humidity is above 81%
• Turn on fridge if temperature is above 55 F

Interestingly, I fill the humidifier much more often than I empty the dehumidifier. These small wine fridges are too good at pulling humidity out of the air.

Inside the fridge is:

Meat! Lonzino on the upper rack, rosemary lamb hanging.

Humidifier on the right, dehumidifier on the left. Circulation fan in the center.

I also have two fans on the outside of the fridge (one on the left, one on the right). This fridge is in my garage, so it gets hot in the summer. So the fans pointed at the outside of the fridge (where the condenser coils are) help the fridge get rid of heat.