Anybody curing meat this weekend?

[Mmmm Meat]

I was supposed to take my son fishing for the trout season opening tomorrow. Wind, rain, and lack of fish stocking by WA Fish and Wildlife proved those plans a total waste of time, with a shot of misery on the side. With nothing else cooking today, it seemed like a great opportunity to cure some meat. Grabbed some pork, diced it up, then decided on a recipe based on the spices I had on hand.- Sopressata!! Why not?

I was not prepared to press sausages today but that was not going to stop me. Flat Sopressata must taste just like round Sopressata (though we eat with our eyes first). Next time, I'll be more prepared to make an authentic version of this recipe.

Anybody else curing meat this weekend?

. Next time

 

[Hamdrew]

wet curing spares and baby backs. really want to slice up a butt for cured pork steaks, no band saw though.. we'll see..

 

[urbanfarmer]

I will be putting a 9 pound pork belly in to cure for a week starting tomorrow. I dry cure with a homemade rub that has extra pepper and a little bit of coffee. They look good!

 

[SmokinEdge]

Butchering a #300 pound hog in the morning. Already been killed and chilled. Just the knife work in the morning. Be some great charcuterie starter meat.

 

[Mmmm Meat]

You guys are making me hungry. Lots of good meat I'd love a chance to sit in on a whole hog butchering - I've watched vids but up close and in person.... What a learning opportunity.

 

[Mmmm Meat]

wet curing spares and baby backs. really want to slice up a butt for cured pork steaks, no band saw though.. we'll see..

Sawzall? Hunter's bone saw for Elk? My neighbor used to buy a new carpenter's saw when he broke down big cuts. Hilarious.

 

[SCBBQ]

I'm getting inspired reading these posts! Probably just making a big batch of spaghetti for the church soup kitchen tomorrow..

 

[thirdeye]

I started corning some sections of pork butt on Thursday, going to give Porkstrami a try.

 

[SmokinEdge]

I started corning some sections of pork butt on Thursday, going to give Porkstrami a try.

Be curious how that comes out. Seems like what some would call “holiday ham” with the extra spices.

 

[thirdeye]

Be curious how that comes out. Seems like what some would call “holiday ham” with the extra spices.

So will I. I will do a separate thread but I basically made a super-duper corning brine which did have 16 ounces of beer. The main difference this time was I took some chilled brine and added some AmesPhos and injected the pieces, then held them in a separate bag for 3 or 4 hours before adding them to the brine bucket.

 

[SmokinEdge]

So will I. I will do a separate thread but I basically made a super-duper corning brine which did have 16 ounces of beer. The main difference this time was I took some chilled brine and added some AmesPhos and injected the pieces, then held them in a separate bag for 3 or 4 hours before adding them to the brine bucket.

I’ll be watching for sure. The phos is a big deal. Especially on lean pork cuts. That along with cooking no higher than about 150* makes pork great again!

 

[Mmmm Meat]

Fascinating. I'm taking notes.

 

[Hamdrew]

Fascinating. I'm taking notes.

Some 11-day wet-cured bacon back ribs I sliced up yesterday

Ham Sticks/Bacon-on-a-stick (spares) smoked last Sunday

Lastly some butt ham/bacon from a few days before those spares

 

[Mmmm Meat]

Nice! The bacon and ribs look fantastic. Super moist spareribs.