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  1. U

    Changing the Brine, how should one proceed with Cure

    So, I've got a question! So. I have retried this experiment and found myself with yet another question I've had like 8kg of meat in the brine for 11 days, so today I changed the brine. on the first brine I used 40 gr of curing salt n2 (three to four tablespoons) on 7 liters of water and 8kg...
  2. U

    Pancetta Galore: a man’s epic through a porks belly and its uses

    Hello! dear compatriots of all things succulent, I come to you again with a second post (first in this section) detailing the perils and inquiries that having too much pork belly and too little respect for traditional recipes produces. As it stands, this week I have cooked two Japanese (with...
  3. U

    vicissitudes in the making of pastrami, by a hypochondriac neophyte

    Hi y’all! My names’ Uriel and I’m new to the world of curing and smoking. During my first trip to NY (I’m Argentinian) I was so taken by the katz’s pastrami that I had to try make one of my own. After some research (youtube, mostly gugga foods and binging with babish … because #millenial) I...
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