cure #2

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  1. Odie Oskarsson

    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...
  2. M

    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...
  3. chef jimmyj

    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...
  4. SmokinAl

    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...