tomatoes
Senior Member
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Post by tomatoes on Jun 8, 2018 7:47:56 GMT 10
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Post by Peter on Jun 8, 2018 10:13:41 GMT 10
Thanks for posting that link tomatoes. I'm always extremely careful with curing meats; I've always done salt & sugar dry cures (or bourbon cures for hot smoked salmon), and the product is kept refrigerated for the entire time. Once the cure is removed, it's sliced and vacuum stored in the freezer (except for the mandatory "sample" I cook then and there). Alternately it's roasted or hot-smoked. I've just built a cold smoker; I'll be starting with nuts & veg, then move onto smoking cheeses, and finally I may try cold-smoked cured meats. DEFINITELY not something to be attempted without all the checks & balances in place. |
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Post by spinifex on Jun 8, 2018 11:30:30 GMT 10
I recently bought some "Prague Powder 2XNN" which contains 12.8% Sodium Nitrite (much more than the normal 6.25%). I'd appreciate any advice on its use that anyone can offer... I've not come across a nitrite level that high in any of the dry cure recipes I have collected. Could it be for use in wet cure? Did it not come with instructions? I don't use nitrite in my meat, just the traditional nitrate. Which slowly coverts to nitrite in-situ over an extended period. My understanding is it gives the product a longer shelf life. I had once piece of meat about a year old ... it had dried so much that the only way I could slice it was with a tenon saw. It was basically jerky in block form. Edible but a bit fusty because of long term exposure to oxygen. |
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Post by spinifex on Aug 25, 2019 14:38:04 GMT 10
started dry curing a piece of pork today. I do beef all the time and feel safe with it. I must admit working with pork feels edgy by comparison.
Using allspice, juniper and pepper as main flavours in the curing salt. I'll post some pics of it as the cure progresses.
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Post by milspec on Aug 26, 2019 4:29:24 GMT 10
This has been an interesting thread spinifex, thanks for posting with updates and pics.
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Post by Peter on Aug 27, 2019 22:59:21 GMT 10
This is my most frequent pork cure: www.rivercottage.net/recipes/dry-cured-streaky-baconI do remove the bones (I keep them in the "pork bone tub" in the freezer for the next time I make a broth) as it makes it easier to slice. It's a very salty bacon that results, but a little goes a long way. |
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Post by spinifex on Sept 1, 2019 16:47:54 GMT 10
 Pork fillet curing nicely. Getting a nice glazed surface. I gave it a wash with some good brandy to enhance the flavour even more. That's a home made rack its sitting on. |
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Post by spinifex on Sept 5, 2019 14:24:31 GMT 10
 Best meat cure ever. Whilst excellent in its raw state ... it's like bacon X 5 for flavour when fried. (And I do mean flavour not saltiness - this cure is mild on saltiness) Pork fillet cured with allspice, pepper, juniper and brandy is now going to be a regular thing at our place. |
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Post by spinifex on Jan 22, 2023 17:49:07 GMT 10
 My greenhouse doubles as a jerky drying facility. I put the meat in at 11am on a sunny day and its ready to take out by 8pm and no electricity used. Even when the ambient temperature is only in the mid to high twenties. |
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Post by Stealth on Jan 22, 2023 21:49:57 GMT 10
That's a handy little thing to have in your back pocket! Fruit and veg AND jerky drying?! Heck yes!
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