Good, affordable home curing chamber for beginners?
I was wondering if anyone knows of a resource for a good, reliable, but relatively affordable home curing chamber for a beginner? either DIY plans or pre-manufactured. I live in southern az, so...
View ArticleNoob - want to cure bacon
I’ve read a few threads on Pop’s brine and think I want to use it to do some curing before I start trying to smoke. I’ve also done some searching to try to answer my questions but I’m new enough to...
View ArticleFinocchiona Salami completed
Here's my latest finished salami - Finocchiona. I'll be darned if I know where I found this recipe. As I search around the web, it is very clear that there is a lot of variation in the recipe: I'm...
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Dried Beef
Grabbed 4 eye roasts at the commissary today. Tomorrow will trim, rub with Tender Quick, brown sugar, garlic and onion powder, maybe some cayenne and or paprika too. Cure, rinse and let pellicle form...
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Is the amount of prague powder in this recipe safe?
Wondering if this is a safe amount of prague powder? Also, what if I changed the recipe and I cut the salt down to 3/4 cup instead of 1 cup, and 3/4 cup maple syrup instead of 1 cup, but leave all the...
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NEW BATCH OF CAPPICOLLA
HI ALL Just started three coppa's following the trial run of Lonza in my first curing chamber. Pretty standard recipe, ground juniper berries, some hot pepper powder, thyme, black pepper, garlic and...
View ArticleUsing Tender Quick In A Wet Curing Brine - Percentage Calculation?
A fellow barbecuist and curing guy asked me some questions about using TQ in a curing brine. Morton refers to this as a 'pickle brine' and has instructions on how to injection cure hams. The TQ...
View Articlequestions about Umai Dry bags...
Can any of you with familiarity with Umai Dry bags provide some advice? Tried contacting the company, but for whatever reason, they seemed to be unable to understand what I was asking - language...
View ArticleAcceptable levels of nitrate in Tender Quick or Celery Powder vs. Prague #2
Is the nitrate content simply much lower in TQ and CP than the amount in #2 cure? Or is it a trial/error or "better safe than sorry" thing where we don't know well enough? I have never used TQ, but the...
View ArticleCuring salami with mold question
Hi, im first time making salami and have might be silly question: how to know when mold fermentation finished? Is it necessary to stop future mold growth on sausages somehow? I understand that 40-45...
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Finocchiona Salami finished up! Comparing two recipes.
Two smaller diameters finished up today - 40% loss - 7 weeks. I'm pretty new so my first time today scrubbing the mold off - with water and drying them out afterwards. _
View ArticleSummer Salami Production - Farmer's, Venison 2 ways and attempt #2 for Curry
Here's a few of my new babies I made this spring and summer. The first of these I started in early May. I had quite a bit of Blacktail Deer backstrap on hand. It's not my favorite table fare because it...
View ArticleKinda-colo First taste
Had my first taste of my “kinda-colo”today. I was very pleased. I call in kinda-colo because it’s not really cappicolo. I was afraid I didn’t have good enough humidity control for a full sized one. So...
View ArticleAchieving 3% Brine, equalibrium method, immersed brisket, corned beef
I want to cure meat, such as a brisket, for corned beef. I want to achieve a NaCl solution using equalibrium brining (meat fully immersed in the brine). I would like to assume the meat is 70% water and...
View ArticleNeed a little help. I put #1 curing salt for salami instead of #2
Hello guys. Im a newbie into this. I want to ask some questions about the curing salt. So I put 5 teaspoon #1 curing salt in 9.039 pounds of meat accidentally. Is it still safe to eat or not? I'm...
View ArticleRecipe recommendations for maple cured bacon
I want to make maple syrup cured bacon which will be smoked with apple wood. Any tried and tested recipes would be greatly appreciated.
View ArticleFirst time doing an equilibrium cure
This is my first attempt at curing bacon. I followed this recipe below: Ingredients Pork Belly For the cure (dry rub): 3 oz Prague Powder #1 28 oz Kosher Salt 17 oz Brown Sugar Instructions: Using a...
View ArticleSalt and sugar percentage by weight preference
I am planning to start curing a pork belly to make bacon this weekend. Some members have given me their recommendations on salt and sugar percentage by weight of the pork belly which I appreciate....
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First time using collagen sheets with capicola
I have to admit they are much easier to use than I first anticipated. I was having visions of the collagen tearing, having blowouts etc. but none of that happened. They are very easy to work with. Here...
View ArticleDry Cured no nitrite bacon, versus smoked bacon with nitrites
I am realtively new to bacon-making, but getting more comfortable with it - however, i only have experience with hot smoked bacon using a nitrite based cure This is a bit of a two-parter question... 1....
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