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  1. klyde

    Brisket >>> Corned Beff >>> Pastrami = Curing (seasoning ???)

    Hi guys My first attempt at this Pastrami thingy.  After spending weeks scouring the internet for ideas & recipes, I am at a cross road. About half the info out there says add all the spices and flavorings during the curing process and the other half says to do a simple cure first and then add...
    • klyde
    • Thread
    • Replies: 8
    • Forum: Beef
  2. klyde

    What do you think - my different approach idea?

    Hi guys, I had a thought today (ouch that hurt) LOL.  Anyway, how do you think the results would turn out if you processed  a Pork Belly just like you would with Bresaola?  Cure in a vac-sealed bag for two weeks, add seasonings and hang dry, in an controlled environment, until it lost 30% of...
  3. klyde

    What type of salt to use during curing meat?

    Hi, Just starting out with my adventures in charcuterie.  Haven't made my first batch yet but I think I got the basic down fairly well. Like, get a digital scale and weigh everything.  Like, use a 3% ratio of salt to meat and a 0.25% ratio of cure to meat.  My fuzziness lies in some of the...
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