It is important to note that in the vast majority of the patients living with chronic hepatitis B they might be asymptomatic and the virus may be multiplying in them. In some others the infection may show up in the form of acute hepatitis. The symptoms are the feeling of being sick or malaise, pain or tenderness in the upper abdomen, decreased appetite, nausea, vomiting and jaundice which is the yellowish discolouration of the eyes and other parts of the skin. It is important to note that many individuals without any symptoms have the damage caused by the virus multiplying in their bodies and over a course of many years they might experience some complication like cirrhosis of the liver. This is the scarring of the liver which changes the way in which liver looks and function and often leading to liver failure and lastly the possibility of liver cancer. So get yourself tested for hepatitis B regardless of whether you are having symptoms or not and if you do not have infection get yourself and your family members vaccinated. Most people if they successfully suppress the virus they can experience a state wherein the hepatitis B infection is very successfully managed and many times it may be possible to avoid the deleterious uncontrolled or untreated hepatitis infection. Theoretically it is difficult to eradicate from our body because of the way it infect our liver cells but practically with the medications that are available today and with the care of a physician who has expertise in managing hepatitis B it is possible to very effectively manage hepatitis infection.

It’s one thing we all have in common, but also different and it could be affecting our health

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Dry Cured Beef Tenderloin Capocollo – How To Dry Cure Meat – Glen And Friends Cooking
Glen is learning how to make salami / salume at home, how to make charcuterie at home. Making dry cured meats at home can be challenging at first – and we’ve found that the learning curve to home made salume recipes can be steep. But we’ve also found that when we get it right homemade dry cured meats is very rewarding. Home Cured Salami, all home cured meats or dry cured salami recipes can seem daunting because you are leaving the meat out without refrigeration – but if you take the safety precautions and follow a few simple steps cured meat recipes and homemade salumi are well worth it.
Ingredients:
660g Beef Tenderloin
18.15g Salt (2.75% the weight of the meat)
1.65g Cure #2 (0.25% the weight of the meat)
0.165g ground cloves (0.025% the weight of the meat)
1.32g Bay leaves (0.2% the weight of the meat)
1.98g black pepper (0.3% the weight of the meat)
0.792g rosemary (0.12% the weight of the meat)
1.65g red pepper flakes (0.25% the weight of the meat)
0.792g garlic powder (0.12% the weight of the meat)

Method:
Mix all the salt, cure #2, and the seasonings together.
Rub the seasoning / cure mixture all over the loin, making sure to get everywhere and into any cuts.
Place the loin and any extra cure in a vacuum-sealable bag and seal, or into a Ziploc bag that you force all of the air out of and seal.
Place the bag in the fridge for 7 days, flipping and massaging it every day.
After 7 days; remove the meat from the bag and gently scrape off any excess salt and seasonings.
Prepare the loin for hanging by casing in a beef bung or beef middle, pull on a jet net and then truss with butcher twine.
Poke holes all over the surface with a sterilized needle to remove any and all trapped air.
Brush or spray on a white mold solution like MONDOSTART SURFACE STARTER CULTURE.
Weigh the meat and write it down on a tag along with the start date and the target weight.
Tie the tag to the meat and then hang in the curing chamber at 55ºF – 57ºF (13ºC – 14ºC) and 80% – 82% for around two weeks for this size.
The meat is ready when it has lost 30% of it’s starting weight.
Remove the casing before slicing.

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This is the traditional Armenian version of Basturma, which is based on Pastirma from Turkey.

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How To Make Basturma

3-4kg Beef Fillet (scotch Fillet, Tenderloin etc)
Lots Of Salt

Cover and leave in fridge for 4 days, then wash with cold water and soak for 1 hour. then dry and hang in fridge for approximately 2 weeks

Chaimen Spice Rub
1 tbsp Salt
3 tsp Ground Fenugreek
3 tbsp Paprika (Sweet)
1 tbsp Black Pepper
1 tbsp Garlic Powder
1/2 tbsp Cayenne Pepper (Optional)
1 tbsp Ground Allspice
1 tbsp Cumin Powder
App 1 cup warm water

Apply to meat and leave covered for 2-3 weeks
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