curing meat

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  1. Y

    I have a white fuzzy mold and I don't know what it is, help

    I've been curing some soppressata and started to notice this white fuzzy, if not hairy, mold, picture included. No other forums mentioned this mold, I can't tell if its part of the safe white mold forming below or something different. I've been wiping it off to be safe, but want to make sure I...
  2. R

    Correct use of Insta cure

    Hi there I was wondering if I could get some advice on the correct use of Insta cure. iam Currently curing two capicolas which have just about finnished there 14 days curing in salt and herbs. And I forgot to use Insta cure. My question is if I was to use it now just before I was to hang...
  3. chef jimmyj

    Cure #1 and Cold/Cool Smoking

    A Crash Course on why we use Cure #1 to Cold and Cool Smoke Meat... In general, any meat you wish to smoke below 225 to 180°F requires the addition of Cure #1 to your mix of 1 to 3% Salt and any other spices or sweeteners you like. This low temp smoking is typically divided, for simple, easy to...