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curing

  1. B

    Pork belly still safe?

    Hey guys, So I bought pork belly to cure it and I'm presently not sure if it's still safe to consume because I think I may have made some mistakes. Possible mistake #1 I bought the belly 12 days ago from Costco and not sure if any part of their processing the meat involves penetrating it in any...
  2. C

    Dry Curing Question: soft spot on ham

    Hello all, New to the forum and curing meats! I've been dry curing my first country ham since the start of June. I used a standard recipe I found from a few sources (scaled down for the size of my ham): 3.2 lbs of kosher salt, 0.8 lbs of brown sugar, 0.16 lbs of black pepper, 0.16 lbs red...
  3. Asi

    First time Dry Curing Bacon nitrite free - Got some questions!

    Hey everyone, lurking around here for the last few days since I started making jerky and bacon lately. Getting your hands on expensive bacon in Israel is extremely hard and very expensive, so I'm making my first bacon. it's dry curing in coarse salt, brown sugar, black pepper, maple syrup...
  4. S

    Temperature rise

    Hi, I just set up my wine cooler as a drying chamber. Unfortunately, it is located in a hot environment of about 30 degrees Celsius. The instructions for this thermoelectric cooler say that the optimal ambient temperature should be 20-26 degrees C. The cooler shows 16 degrees C (even when set...
  5. A

    Air flow in curing chamber

    Hi All New to the forum and to curing(not cured anything yet). I recently got a fridge to try my hand at building a curing chamber. I understand the basics and have read quite a bit of the information out there. I have a temperature and humidity control (InkBird)with a humidifier and a...
  6. C

    Featured Need info on brine and/or nitrate brine for saltwater smoked fish

    Hello.. Merry Christmas to all.. looking for brine and/or nitrate brine recipe for smoking fish. Also once brined, smoked and containerized, what is it’s shelf life under refrigeration?
  7. SmokinAl

    THE LONZINO IS DONE-SLICED PICS INCLUDED!

    Well, I was surprised to find out yesterday that my lonzino had lost 35% of it's weight. It is the first thing in my new curing fridge to get done. I thought the pepperoni would be first, but it still has a ways to go. I had no idea if any of the stuff in there would be any good, so I didn't...
  8. S

    Brine went slimy

    Need your help guys, not sure if I chose the right subforum for it though. The thing is, that I’ve cured a couple of pieces of moose meat in order to do kind of slow roasted pastrami in the oven. It has been staying in the brine in the fridge for 5 days and today just before transferring it to...
  9. M

    Lactic Acid & Celery Juice for Homemade Snack Sticks

    Hi, I am a beginner looking to make home made beef snacks sticks, but without artificial nitrates like pink cure. I found through my research that lactic acid (encapsulated or regular) and celery juice or celery powder work well together as a curing agent. I had some questions about this: 1...
  10. chopsaw

    Cured up some Pork loins

    Found some whole loins for a good price , $1.29 / lb. Bought 2 froze one . I like to put them in a net , but this time I went without . Cut in thirds , used TQ , brown sugar , and liquid smoke in each bag . Yeah ,,, liquid smoke . It's ok . Went 14 days in the fridge , then rinsed and back in...
  11. TomKnollRFV

    Ref; Buckboard on Apple and Cherry

    I originally wanted to try and cold smoke this like Disco does yesterday when I pulled it out to rinse and soak for 20-30 mins. Unfortunately it was Sleeting. I wasn't overly motivated to try. I've also gotten some bug or another and new medications that have me feeling sicker then usual, and...
  12. D

    First belly bacon advice?

    Hey guys, Looking for a couple pieces of advice on this. I’ve made a few batches of back bacon and buckboard bacon using discos methods and they’ve turned out great. I just finally found pork belly at my local Costco up here in Canada. Only place I’ve found it. So I got a good slab and cut it...
  13. pc farmer

    2018 curing. Part one.

    We sent a home raised pig to the butcher 3 weeks ago. 330 lb live weight. They butchered and cut the meat and ground the saisage for 75 bucks. I got the 2 hindquarters , both bacons and a whole shoulder to cure. The hindquarters weight was 27 lbs, the bacons were 11 lb and the shoulder was 22...
  14. 73saint

    Umai pepperoni

    just getting started, got my 50mm umai dry bags, bactoferm, Sausagemaker pepperoni seasoning and cure #2. Did a 5lb batch. Went pork, beef and back fat; 3lbs pork, 1&1/2lbs beef (chuck) & .5 lbs beef fat. All ground up good and cold! Made a couple burger patties with the leftover...
  15. daveomak

    HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...

    I've been injecting hams to cure for some time... decided I needed a needle to get to all parts from one side... No flipping, no turning, here it its.... 5" , #14 gauge blunt/sharpened needle.. Found this picnic at w-m that has NOT been injected... The paper towel is sprayed with vinegar...
  16. seadog92

    Is my country ham spoiled????

    Two years hanging in the smokehouse, I pulled a ham for new years this year stripped off the fat (OK, first big mistake, but that's smoke up the chimney) but due to a family emergency, I had to wrap it in aluminum foil and put it on our back porch which is unheated. I figured to pull it out in...
  17. wingrider

    Canadian Bacon - Disappointing Result

    For I don't know how many years now, several times a year I would make Canadian Bacon based on a thread started by Woodcutter: https://www.smokingmeatforums.com/threads/canadian-bacon-using-pops-brine-2nd-try.136954/ Just used standard pork loins cut into 4 or 5 pieces. Used this brine: Recipe...
  18. L

    Curing vs Pre-Season New Electric Smoker

    Hello, I have a brand new Electric Smoker (Aldi Brand Range Master). Looking at the manual it tells me I need to Pre-Season and Also Cure before first use, however the instructions are slightly different for both and I am not sure what to follow 1. Pre-Season A. Water bowl in place no water...
  19. J

    Is my Jerky toxic due to too much cure?

    I used about 1.5 pounds of meat 0.4 TSP of cure #1 approx 1.5 cups of liquid I have smoked it for around 2.5-3 hours This is my first time using curing salt so Im just being a bit over paranoid as I dont want to poison myself. Any advise if this sounds safe or not would help Thanks
  20. theyankeesmoker

    Pancetta

    So I took on a task of making pancetta. After hours of reading into different techniques, I challenged myself. I form a standard cure with cure #2, just in case I was willing to risk botulism. I got a 5lb pork belly, vacuum sealed with the cure flipping everyday. After 7 days, I wrapped the baby...
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