I am curing sausages, pork salami in hog casing to be precise. I am having a hard time maintaining both the temperature and the humidity necessary. I have no
I just made a batch of jerky last weekend. I used the packet that came with the dehydrator. Marinade for 4 hours, dehydrate at 160 for 14 hours (12 for smaller
I bought a large pork shoulder, broke it down into manageable pieces (it's just myself and my wife), and with one piece I decided to make pepperoni. I followed
I was hoping there might be more ideas under this question, but I have been reading up on aging and curing meat and would like to know if there is some kind of
I have a recipe for pastrami that calls for 1 T of pink salt + 3/4 cup of kosher salt. I don't have access to pink salt or saltpeter, but I do have Morton®
I have a large gathering on St Patrick's day and serve corned beef. In years past I did all the cooking on that day and missed my own party due to all the work.
No other meat has as many preparations as Pork - you have Bresaola out of beef, and I've seen the odd artisanal lamb and venison product, but why do you not get
Since it will be cold for some time, I was thinking of using my detached, unheated shed to pickle some veggies. But another thought I was having was to actuall
Morton's Tender Quick says to cure for hours, but the curing recipe I am using says to cure my ham for 4 days. I am wondering does Morton's Tender Quick cure so
I am currently testing dry curing. I noticed that within 2 days most of the water had dropped out of the meat and subsequently there was no more water loss. I
How much salt and pink salt (in grams) do I need for 50kg of pork sausages? I have worked out for 50kg of pork meat I will need 1200g of salt and 155g of pink
I'm interested in curing meat, and most recipes require pink salt (which contains nitrites to help cure the meat). Is Himalayan pink salt the same thing?
Call me naive, but isn't this essentially uncooked meat? Reading how prosciutto is prepared now, and I don't see any cooking involved, just salting, pressing, a
I am picking up a full packers cut brisket tomorrow, weighing in at about 15 lbs. I am going to be making my very first pastrami. For the Corning brine, all rec
My specific query is to the products on http://www.columbussalame.com/products/italian-delicacies The website says that it is "cured and naturally aged" Does th
I recently bought a whole bunch of really good, freshly-cut prosciutto in Italy, and I plan to eat it in about a week or two. However, I'm reluctant to stick it
I have a question about Ruhlman’s home cured bacon recipe. I do not have a smoker and I know the smoking step is optional but I was thinking that if I use
I got into somewhat of a heated debate with a friend recently. He keeps on talking about fermenting meats. I told him that he should stop using the word ferment
I have this idea of curing fat that comes from my biltong making. I'm wondering if this would be Lardo and whether it is a good idea? I want to take a nice pie
I have a problem with a fridge I am converting to a curer, namely high humidity. I have read a similar question on this forum, however my problem is slightly mo