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Air dry cured pork tenderloin
I like the first pic, I can smell it from here, I love that sort of tangy "cold smoke smell" on a fresh piece of raw meat, If I could I would tie it under my nose and leave it there all day. I'm also with you on the "no spices" approach, just the salt and heavy cold smoke give it all the flavor... -
The ammonia taste of Mold-600
Maybe my wording was a little strong, the taste does start leaning toward more of a "mushroomy" flavor with more age, but I must be sensitive to the flavor as others have tasted some and don't find it overbearing, of course they usually have a mason jar in one hand when they are doing the... -
The ammonia taste of Mold-600
I used Bactoferm Mold-600 on some Lonzinos and Bresaolas without casings because I thought it would help with case hardening. I also had 1 smaller piece of loin that I just cold smoked (heavy) for 8 hours and put in my curing chamber with the rest. Well my mold-600 grew so well that they were... -
New Set & Forget? Yoder, Pitts & Spitts or Cook Shack
I don't have any experience with the units that you looking at but I will say that I'm now a big fan of pellet grills. After owning many big pits, smokers, electric smokers etc., I decided to try one out. I didn't want to spend a ton of money to try it so I bought a Pit Boss 820 at academy for...- Lolley
- Post #4
- Forum: Electric Smokers
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#2 cure in an equilibrium brine
Thanks for the replies, I guess I was trying to find out why it was such a no-no in the brine curing world, I mainly use #2 in dried sausage which I've been making for almost 30 years. I was told about the flavor thing by a guy I met recently that said the reason he put nitrates in his cooking... -
#2 cure in an equilibrium brine
First off, thanks for replying, I've read a lot of your posts and know that you are experienced, I was taught at a young age not to fry meat that had #2 in it, but never heard anything about not cooking it at all. The quote from USDA clearly states that you can inject (an unknown %) of sodium... -
#2 cure in an equilibrium brine
This is a quote from USDA site: "Wet Curing or Brine Cure Brine curing is the most popular way to produce hams. It is a wet cure whereby fresh meat is injected with a curing solution before cooking. Brining ingredients can include ingredients such as salt, sugar, sodium nitrite, sodium... -
#2 cure in an equilibrium brine
Done a lot of equilibrium brining with #1 cure and dry curing with #2 cure, what I can't seem to find is information on using #2 cure in a brine. Do I just use 10.25% in my calculator (6.25% + 4% = 10,25%) to get PPM numbers?, are the PPM (parts per million) limits based on just the nitrites...
