I'd like to try dry curing coppa and other dry cured meats and have seen a lot of DIY curing cabinets, but they all require refridgeration, fans, meters= electricity. How did our [great?]grandfathers do it??
- categoryCuringtagged by Bama BBQ, 11/8/13
Related Forum Threads
- 1st cornned Beef Last post on 11/20/13 at 6:37pm in Smoke Houses
- Corned Beef Brine Last post on 3/12/14 at 7:46am in Beef
- Curing Humidity Last post on 10/31/13 at 5:16am in Curing
- Rookie at dry curing...... Last post on 10/30/13 at 10:09am in Pork
- Calculating bacon cure time using Morton® Tender Quick® or Sugar Cure® (Plain or... Last post on 9/21/15 at 2:47pm in Curing
Making Your Own Curing Salts
Last edited: 2/12/13
- Cherry Dry Rub Recipe And ProcessLast edited: 9/22/12
I got this because smoking on my Weber kettle gets a little crowded. In stock form, this thing would probably be pretty useless. I was able to mod it with very little extra money because I...
after my seasoning run and 1st smoking session, I had to alter the unit..closed firebox to chamber up some and added a 3/16 plate deflector on top of it so heat and smoke ran more directly into...
Smoker is everything you need as a novice or pro. I converted my smoker to natural gas. Extremely easy conversion explained by the company on their website. Bought the #51 drill bit at Ace Hardware...
I was on a waiting list to get my Timberline 1300. Now having owned it 6 weeks, It has become a $2000 paperweight that occupies space on my deck. Avoid this grill, Traeger likes to tout their world...
I bought a couple of bags, on sale, for about $3.99 a bag, for use on the 4th of July. Unfortunately, as I bought it to take over to my brother's house, as part of my contribution to the effort,...
- Cherry Dry Rub Recipe And Process
Dry curing the old fashioned way without electricity??
SmokingMeatForums.com Top Picks
Lots of Salt and only started the process in the colder months. In PA, Grandpa slaughtered the Hogs the end of October when the outside temps were no higher than mid 40's and then did all the curing and smoking in a 8' X 10' Block Building behind the house. Coppa and Prosciutto is made all over Italy but those made in the South are much Saltier than those made in the North...JJ
Well JJ, I guess that's another bad idea of mine as here in northern Thailand it drops down to the 60's for a month in the winter, if we're lucky. There are some higher mountains that do remain cool up at 3,000 to 4,000ft elevation, but too far away.
Thanks for popping my bubble............
If you have a small space in a fridge you can use umai dry bags and do a lonzino or lomo (dry cured pork tenderloin). (I am sure you can do it without the bags as well but it makes it simple to do in a tight space) Of course, if you have more room you can do pancetta, capicola, prosciutto, or bresaola as well. Unfortunately, the process calls for refrigeration.
- Dry curing the old fashioned way without electricity??
SmokingMeatForums.com Top Picks
- › Eclipse Jerky (Lemon Pepper!) 1 minute ago
- › 2017 Fattie Contest 1 minute ago
- › Pit Boss 820 FB question RE: PID controller 7 minutes ago
- › Alligator smoking 16 minutes ago
- › MES 30 + A-Maze-N-Smoker 35 minutes ago
- › Best way to reheat 3 racks of baby backs? 38 minutes ago
- › Deer Backstrap bacon wrapped 49 minutes ago
- › First brisket on the new rig! 1 hour, 4 minutes ago
- › Bones for stock. 1 hour, 6 minutes ago
- › Convince me not to buy this, so my wife doesn't kill me. 1 hour, 21 minutes ago
- › Brinkmann Smoke N Pit Pitmaster Deluxe Charcoal/Wood Smoker and Grill by Skinnyj
- › OKLAHOMA JOE'S LONGHORN SMOKER by alteredstates
- › Camp Chef SMV24S 24" Smoke Vault - SMV24S by jond36
- › Traeger Industries, Inc. Timberline 850 by Utah Smoker
- › Kingsford 30520 Competition Briquets, 11.1-Pound Bag by SenseiRogue
- › Masterbuilt 30" 20070312 with Window by jdkimbro
- › Traeger Texas Pellet Grill by albell
- › Masterbuilt Model 20070210 30" Electric Smokehouse by SmokeScience
- › Char-Griller Competition Pro 8125 by Crankbolt
- › Outdoor Leisure 34168G Smoke Hollow Propane-Gas Smoker by raider2119
- › Why in Thailand has many coconut shell.
- › Top 2 Traeger Grill in 2017
- › From Bon Appétit - Breaking down and...
- › My First Smoked Brisket
- › The "UNCURED" Fallacy
- › Fassett's Quality Foods
- › CURING and SMOKING - The Basics
- › Hamburger, ground beef, minced beef
- › A great foldable smoker, one of a kind
- › Dr. Baker's Famous Chicken BBQ