cure #2
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Dry cured smoked leg of lamb
Hi all, a few years ago I posted a thread about making Icelandic Hangikjot using a brine cure. I have made it a dozen times since then and it is always great (I have one stabilizing now after a 2 week cure and 3 day smoke to make for Christmas) My local grocery had a good deal on some nice...- Odie Oskarsson
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- cold smoke cure #2 dry cure lamb
- Replies: 2
- Forum: Lamb
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Minimum salt% in pork loin?
First time attempting homemade bacon! I used a piece of skin on pork loin but followed a recipe for a pork belly. Recipe called for prep of a bulk cure mix - 400g salt. 200g sugar. 60g pink curing salt (6.25% NaNO3). I then weighed my meat and calculated 2.5% of this weight and used this value...- malexassey
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- back bacon bacon cure cure #1 cure #2 english pork pork bacon pork loin pork loin bacon
- Replies: 14
- Forum: Food Safety
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Cure #1 & 2 Volume to Weight per Pound of Meat Chart
This is of value. CURE Volume to Weight Chart in Ounces and Grams for the weight of meat in Pounds...JJ NOTE: The Weight in Grams may vary, a few tenths from what others typically use and post. But this is due to the OP's, Susan Minor, rounding. The Weights are Safe and within USDA Guidelines...- chef jimmyj
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- cure #1 cure #2 cure amounts volume to weight
- Replies: 25
- Forum: Curing
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UMAi PEPPERONI, MY FIRST TRY!!
Ok guys I have been wanting to get into dry curing for quite some time now, but TheSausageMaker had a sale on UMAi casings & so that put me over the edge. I bought 4 packs, Bactoferm, cure #2, and their dry cure pepperoni seasoning. I read that I should use a combo of lean beef & lean pork or...
