curing
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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... -
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... -
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...- seadog92
- Thread
- curing dry cure ham
- Replies: 1
- Forum: Food Safety
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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... -
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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...- linkkoh
- Thread
- curing electric smoker first time newbie seasoning seasoning smoker
- Replies: 1
- Forum: Electric Smokers
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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- Justin018
- Thread
- curing
- Replies: 5
- Forum: Food Safety
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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...- theyankeesmoker
- Thread
- bacon curing pancetta
- Replies: 15
- Forum: Pork
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Fresh Pork Leg To Easter Ham II
This is the second time I've done a hind leg of pork into a cured and smoked ham for Easter! (The first: http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham) After picking up a bottom round beef roast for corned beef and pastrami, I also ordered, well in advance, a fresh ham... -
Easter ham?
I want to make a Easter ham this year and as usual I wait until the last minute for it. So I got a bone-in port butt. Its 7.38 lb. I will be using pops brine which says 10-14 days for a butt ham. So I have to figure out how to de - bone and tie this thing up, then get her in the brine by... -
pops-wet-curing-brine
real simple curing brine: for every 1 gallon of water, add: 1/3 - 1 cup sea salt (depending if you're on a lo-salt diet) 1 cup granulated sugar or Splenda174 1 cup brown sugar or Splenda174 brown sugar mix 1 tbsp cure no. 1 pink salt stir thoroughly until clear amber color, pour over...- bmudd14474
- Article
- brine curing curing brine pops pops brine wet brine
- Comments: 9
- Category: Recipes
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From Hog Leg to Easter Ham!
It's time to do a ham for Easter! My dad was famous for his Fassett's Hams; this year I have the means to try and recreate these for my family, what with the smoker and the right equipment. I ordered a hog leg from my meat manager friend David Morgan at Green Oaks Albertson's in Fort Worth...
