• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Anybody curing meat this weekend?

Mmmm Meat

Meat Mopper
SMF Premier Member
231
82
Joined Feb 6, 2021
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?



sopressata.jpg
. Next time
 

Hamdrew

Smoking Fanatic
559
816
Joined Jan 17, 2021
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

Newbie
13
22
Joined Jan 23, 2014
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

Master of the Pit
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
1,890
1,528
Joined Jan 18, 2020
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

Meat Mopper
SMF Premier Member
231
82
Joined Feb 6, 2021
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

Meat Mopper
SMF Premier Member
231
82
Joined Feb 6, 2021
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.
 

thirdeye

Master of the Pit
OTBS Member
SMF Premier Member
2,297
2,678
Joined Dec 1, 2019
I started corning some sections of pork butt on Thursday, going to give Porkstrami a try.
 

SmokinEdge

Master of the Pit
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
1,890
1,528
Joined Jan 18, 2020
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

Master of the Pit
OTBS Member
SMF Premier Member
2,297
2,678
Joined Dec 1, 2019
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

Master of the Pit
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
1,890
1,528
Joined Jan 18, 2020
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!
 

Hamdrew

Smoking Fanatic
559
816
Joined Jan 17, 2021
Fascinating. I'm taking notes.
baconback.jpg

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

plate.jpg

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

buttbakin.jpg

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

Mmmm Meat

Meat Mopper
SMF Premier Member
231
82
Joined Feb 6, 2021
Nice! The bacon and ribs look fantastic. Super moist spareribs.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.