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  1. sniper7990

    Salami's......confused!!!

    Right, I have seen loads of recopies for salami.... some call for Prague #2 powder, some don't. some call for a 'culture' and some don't some just use salt, sugar and herbs as a cure I'm really confused. I'm hoping to have a go at making some salami this weekend but was only going to use...
  2. sniper7990

    Country Ham/Proscuitto

    Hi all, just a quick question. As some of you know from my other posts,  I'm playing around with a prosciutto project. but, looking at country hams, what is the main difference between a country ham and a Prosciutto. As far as I can  see, both are cured with the help of Prague #2, but a...
  3. sniper7990

    Air dries salami/chorizo/pepperoni

    Hi all,  do any of you have any recipes you can send me for any of the above sausages? I presume I will need Prague #2 powder, which I have at home, but was wondering about what % to use per g of gropund meat? Any advice will be much appreciated Ta  Russ
  4. sniper7990

    Prosciutto....Merseyside Style

    Right, on the success of my Leg of Lamb Prosciutto, I have decided to plough ahead and go for a whole hog leg. So it was off to the meat market (butchers....not the local night club!!!) and I managed to get a whole leg of pork for £28. When trimmed, it still weighed 8kg. So, anyway, I have...
  5. sniper7990

    Curing Proscuitto

    Right, first of all, an apology to all of you. Ive not been on here in a while because ive been covereing duties for my vicar as well as my work duties and family life, so not had any time to get on here really, or on Rustys Rustic Pantry. But the time of procrastination is over. On the back...
  6. sniper7990

    Prosciutto

    Hi all Sorry I haven't been on here in ages, been really busy at home!!! Right On the back of the success of my lamb prosciutto project, http://www.smokingmeatforums.com/t/182901/lamb-prosciutto I have decided to have a bash at a whole hog leg parma style ham. I have looked at loads of web...
  7. sniper7990

    Cold Smoking Dust

    Hi Folks, Im having trouble (or not looking in the right places!) finding a really good supplier of smoking wood dust, the stuff that can be used in a pro-q cold smoker. Can any one suggest a good UK based supplier who is reliable and preferably, contactable by phone so I can arrange emergency...
  8. sniper7990

    British Back Bacon

    Right, just cured these two loins. Both been in dry rub/brine for 10 days. The dark one is a sweet molasses cure, the other is a simple salt/sugar cure, which has been cold smoked over hickory dust for 24 hours. How long do you guys think these will  keep in the fridge without freezing/vac...
  9. sniper7990

    Bargain of the week???????

    Just went to a local boot sale (sort of flea market for our mates over the pond), and there was a 'mobile butcher' selling his wares. The UK folks will be familiar with this, a specially constructed refrigerated truck which, when opened down the side, looks like the front of a butchers store...
  10. sniper7990

    lamb prosciutto

    well I'm really getting in to this cured meats and sausage thing. My ultimate goal is to eventually make a pork prosciutto. But before I go to the expense and the risk of ruining such a lovely cut of meat, I'm going to do a trial run with a leg of lamb (bone in). I have a cupboard under the...
  11. sniper7990

    Lo Salt

    Quick question......can you cure meats with low sodium salt?
  12. sniper7990

    This weekend I will be mostly.....

    .....making sausages and burgers. Got a meat grinder the other day and now got a sausage stuffer. Going to try black pudding first off thens some more traditional type pork sausages and then.....salami :)
  13. sniper7990

    uring Turey steaks

    Hi all, I have been given some turkey breast streaks. Now my missus wont eat red meat, but she will very rarely eat bacon and has asked if these steaks can be cured to make 'Turkey Bacon' What cure would you guys use?
  14. sniper7990

    Frozen meats

    Quick question Can you cure meat that has previously been frozen? I was specifically thinking about bone in venison leg
  15. sniper7990

    Venison

    I cant believe how quickly I'm getting in to the curing and smoking lark...its brilliant I want to get in to things like salami and cured/smoked sausages, but that going to have to wait a bit until I can get equipment together like meat grinder/sausage maker sorted. BUT....in the mean time...
  16. sniper7990

    Wet Cure/Brine

    OK, so with the resounding results of my first attempts at making bacon, I now want to cure a ham. Can anyone recommend a wet cure/brine for pork leg joint. Im not going massive weight wise on this as its a first attempt. Its leg joint,  skin on and off the bone Got plenty of salt, sugar and...
  17. sniper7990

    Making Prosciutto in the UK

    As title above. This has been my ultimate plan for a few years. Having only just attempted to cure pork for bacon...and not had the results yet....is it even possible to do this at home in the UK Thinking about environmental factors.....curing in cellars, places to allow it to dry cure for 12...
  18. sniper7990

    Second attempt.....

    Prague powder arrived today So, bought my pork belly this morning Boned and skinned it Had to cut it in half to get in in the fridge It now weighs a few grams over 3kg Bought some molasses sugar as I want this to be a nice dark and sweet rub I'm going to use DaveOmaks method for putting...
  19. sniper7990

    Start all over again....

    Oh well, welcome to the world of trial and error Right, not taking any chances with this I have binned the first attempt at dry curing pork belly as not happy with the cure, not happy with the temperature and just not prepared to take any risks with myself, family of friends.. Time to dig...
  20. sniper7990

    Start all over again

    Oh well, welcome to the world of trial and error Right, not taking any chances with this I have binned the first attempt at dry curing pork belly as not happy with the cure, not happy with the temperature and just not prepared to take any risks with myself, family of friends.. Time to dig...
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