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No nitrate in "Charcterie" prosciutto recipe(?)
It's a decent book, but there's a few contradictions in it regarding use of nitrites and nitrates. For a novice it might be pretty confusing. They don't discuss proper curing temps in the fridge - just mention how long to keep a cure in the refrigerator. And they recommend hot smoking for their...- dfvellone
- Post #3
- Forum: General Discussion
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No nitrate in "Charcterie" prosciutto recipe(?)
I recently picked up Charcuterie by Ruhlman & Polcyn and it seems like a pretty good reference for curing, but I'm a bit confused why their recipe, Salted Air-Dried Ham doesn't include any sodium nitrate. The recipe is followed by another for a similarly cured ham that does include sodium...- dfvellone
- Thread
- Replies: 6
- Forum: General Discussion
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hello from upstate ny
No, although I'd like to learn more about it and try it. I actually just use salt. I was introduced to home curing of meats by my family who has always just relied on salt as a cure, so I never really had any experience with anything else. -
bacon dry cure and liquid removal?
My bellies are stacked two high per container(2). Should I then rotate them occasionally so that the belly that's on top will rest in the liquid, or just let them go as is.- dfvellone
- Post #6
- Forum: Hot Smoked Bacon
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hello from upstate ny
hi, I've been enjoying this great site for bit now and just recently submitted my first post. I live in the Adirondacks of upstate NY where I raise pigs and chickens on my small homestead farm. As far as equipment goes I use a small battery room on the North side of my house for a "cold room"... -
hello from upstate ny
Hi, I've been enjoying this forum for a while now, having great appreciation for the curing and smoking of meats. I live in the Adirondack Mountains of Upstate NY where I raise hogs and chickens, on my small homestead farm. As far as equipment goes I have a very small battery room on the North... -
bacon dry cure and liquid removal?
Hi all, I've been enjoying gleaning info from this great forum and now I have a bacon-making question. I'm doing a dry cure and am wondering if I need to drain off the liquids that are extracted from the bellies. I'm finding conflicting info. out there. Some say to allow for drainage while...- dfvellone
- Thread
- Replies: 7
- Forum: Hot Smoked Bacon
