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Regenerative Agriculture Defined:
Farming and ranching in synchrony with Nature to repair, rebuild, revitalize, and restore ecosystem function, starting with all life in the soil and moving to all life above the soil.

May all your cooking experiments be aesthetically pleasing and delectable to your pallet.

I used:
5 kg Pork tenderloin (11 lbs)
3 Kg Rock salt or mine salt (6.6 lbs)

Optionally, you can use any dry seasoning you like.
I used dried thyme, rosemary, and garlic powder.

Enjoy, and let me know about your experience with this recipe in the comments.


Some of the mentors I look up to and learn from:

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Mark Shepard
Joel Salatin
Gabe Brown
Zach Bush
And many more

Thank you very much for your support


00:00 Introduction
01:13 Ingredients & Important advice
06:29 Prep Salt
08:15 Meat Types and Portioning
10:06 Storing in the pot & Salt Waste Concerns
11:51 Where to store the meat for 48h
13:03 After 48h
13:51 Recycle salt
16:53 Optional Seasoning
19:25 Optional Smoking the meat
22:29 Dry age for 14 days
23:22 After 14 days and Food Safety
27:33 Finished Product
28:27 Final thoughts
30:22 outro