Hi All from Va
I have just joined. I did my first Curing of a Pork Loin and I'm hooked. My first curing was simple, trimmed a pork loin with Kosher salt, brown sugar and pink salt. put it in the fridge for 4 days. Took it out, rinsed and wiped it down with white vinegar and hung it to dry for about an hour. seasoned with Kosher salt, Brown sugar and Pepper and Rosemary. Then tied it, wrapped cheesecloth and tied again, weighed it (W. x .65 = T.W.) and hung in the Refrigerator till the weight was right.
So now I got my second batch got 3 Pork Loins hanging and I did a small Beef Roast. I'm hoping the Beef Roast comes out good because the Pork Loins were only $1.29 a pound and the Beef was almost $5 a pound. The Second batch should be ready next week. Now I want to do some Capocollo (Gabagool) do I need to use Collagen Sheets or will Cheesecloth be fine. Here the thing my local Super Market has Boston Butts for $.99 a pound and from what I was able to fine the Collagen sheets are from $4 to $5 a sheet where as $5 of cheesecloth will last me this curing and next. I would hate to pay the same for a Sheet of Collagen as for the hole piece of meat I am curing. What do you think?
Also could anyone tell me how to cut back on the salty taste of the meat. Does it come from the initial Curing or when the meat is hung?
Thank you so much in advance,
Papa
I have just joined. I did my first Curing of a Pork Loin and I'm hooked. My first curing was simple, trimmed a pork loin with Kosher salt, brown sugar and pink salt. put it in the fridge for 4 days. Took it out, rinsed and wiped it down with white vinegar and hung it to dry for about an hour. seasoned with Kosher salt, Brown sugar and Pepper and Rosemary. Then tied it, wrapped cheesecloth and tied again, weighed it (W. x .65 = T.W.) and hung in the Refrigerator till the weight was right.
So now I got my second batch got 3 Pork Loins hanging and I did a small Beef Roast. I'm hoping the Beef Roast comes out good because the Pork Loins were only $1.29 a pound and the Beef was almost $5 a pound. The Second batch should be ready next week. Now I want to do some Capocollo (Gabagool) do I need to use Collagen Sheets or will Cheesecloth be fine. Here the thing my local Super Market has Boston Butts for $.99 a pound and from what I was able to fine the Collagen sheets are from $4 to $5 a sheet where as $5 of cheesecloth will last me this curing and next. I would hate to pay the same for a Sheet of Collagen as for the hole piece of meat I am curing. What do you think?
Also could anyone tell me how to cut back on the salty taste of the meat. Does it come from the initial Curing or when the meat is hung?
Thank you so much in advance,
Papa