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  1. JohnsMyName

    Question about cure interchangeability

    Will do, thanks again Dave.
  2. JohnsMyName

    Question about cure interchangeability

    Dave, I am new here but have been lurking for awhile and I have to thank you for your wonderful posts. You are a wealth of factual knowledge and your posts are much appreciated. I was thinking about adding all my spices and vacc sealing today, then just adding the #2 when it comes in, but...
  3. JohnsMyName

    Question about cure interchangeability

    I’m not sure how long the aging will be. It’s 8lbs deboned, but will be rolled and tied. I’m guessing 5-6 weeks to lose 30% in my curing chamber that’s constant 55F/70RH. It really should be #2 on paper, but it’s def not going to take months, hoping someone with experience could chime in and...
  4. JohnsMyName

    Question about cure interchangeability

    Hi all, I’m in the middle of a project and realized I have no cure #2. I’m working with an 8lbs deboned lamb leg. Would I be safe substituting cure #1 for #2? I know it’s generally advised against, but it’s not a huge piece of meat. I just ordered some #2 but it’s not supposed to arrive until...
  5. JohnsMyName

    Please delete

    Oh I see, that makes sense, thanks for the tip.
  6. JohnsMyName

    Please delete

    Post some more pics. I'm thinking about doing one soon myself, same setup pretty much, but no dehumidifier. Where I'd keep the fridge, the humidity is never over 75% naturally. How do you like those Ink Bird controls?
  7. JohnsMyName

    Please delete

    Looks great!
  8. JohnsMyName

    Air dry cured pork tenderloin

    I think it depends on the pathogen/parasite you're trying to kill. I was referencing a Field and Stream article I read recently regarding worms in bear meat, but a quick Google search is getting very varied results.
  9. JohnsMyName

    Air dry cured pork tenderloin

    What do you mean by freezing to treat? I've read that -2 for 4 days will kill worms in game meat. Is this what you mean?
  10. JohnsMyName

    Slicer Recommendation

    Looks badass smokebuzz, had you tried any others before that one? What do you like best about it, extra power and blade size?
  11. JohnsMyName

    Slicer Recommendation

    Good to know thanks, I have Bresaola on my list of things to try making.
  12. JohnsMyName

    Slicer Recommendation

    Thanks for the replies guys. I was looking at the Chef's Choice 615, but the 609 is only $80 vs $130 so I'm wondering if it is more value. Also, the 665 Professional is $200, is that worth the extra? It is never ending!! :) If you all like the 615 and don't find any short comings, maybe I'll...
  13. JohnsMyName

    Slicer Recommendation

    Hi all, looking to buy my first slicer. Will be used mostly for dry cured meats and bacon. I'd like to stick close to the $100-150 mark, but can spend a little more or less to get the most value for my dollar. Any suggestions?
  14. JohnsMyName

    U.S.S. Prosciutto, Maiden Voyage

    Same here, way cool, and thanks for posting.
  15. JohnsMyName

    Air dry cured pork tenderloin

    Thanks AT!
  16. JohnsMyName

    Air dry cured pork tenderloin

    Yes, give it a more uniform thickness/shape and expel more liquid prior to pulling it. Would you skip that part? Yes I was going to pull it for a day and then probably smoke over a 2 day period for 6 hours a day or so. Thanks for all the help and quick responses too. This is my first posting...
  17. JohnsMyName

    Air dry cured pork tenderloin

    Sorry, correction pork tenderloin. I have done a lot of reading and will be following a recipe for the first one. Plan on 3% salt with cure #1 per instructions and spices. Then into the fridge for 4 days, rinse and press in fridge for 1 more day, then cold smoke for 12 hours and hang in...
  18. JohnsMyName

    Air dry cured pork tenderloin

    Thanks Atomic, I'm doing pork loin as my first attempt this weekend. Do you use cure #1 or #2 for this? I know #2 is usually used for un-cooked meat, but this is a very short cure as compared to other meats, so I'm wondering if #1 will be okay and then when finished store vac sealed in fridge?
  19. JohnsMyName

    Air dry cured pork tenderloin

    Do you want to get a starting weight of the raw meet, or do you wait until it has gone through initial salt packing/just prior to hanging?
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