Curing recipes off the internet - it's a jungle out there

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atomicsmoke

Master of the Pit
Original poster
OTBS Member
Apr 3, 2014
4,313
1,236
Toronto, Canada
I said it before and will say it again: trust this forum before any website, publication, word of mouth. Yes, that includes gov agencies documents.

Just finished reading a cured pork tenderloin recipe from a website. Author is a renowned chef. His 2 pork tenderloin recipe calls for 1 cup of kosher salt or 1/2 cup of TQ salt. Yes, 1/2 cup.
 
I said it before and will say it again: trust this forum before any website, publication, word of mouth. Yes, that includes gov agencies documents.

Just finished reading a cured pork tenderloin recipe from a website. Author is a renowned chef. His 2 pork tenderloin recipe calls for 1 cup of kosher salt or 1/2 cup of TQ salt. Yes, 1/2 cup.
You must realize most peeps don't come here til after the fact,I agree with you 100%

Richie
 
We need to be aware of what we are discussing. On this site we adhere to the USDA commercial guidelines for commercial curing and the weights/ppm of cure are used are calculated to adhere to these. These have margins fore safety built on to them. Some traditional recipes however may exceed these commercial guidelines but they may have been used for generations in certain communities. This does not necessarily immediately make them dangerous. It does mean that we should not endorse them here - but we do need to be careful that we don't make people unnecessarily paranoid when they are referring to other legitimate sources.
 
We need to be aware of what we are discussing. On this site we adhere to the USDA commercial guidelines for commercial curing and the weights/ppm of cure are used are calculated to adhere to these. These have margins fore safety built on to them. Some traditional recipes however may exceed these commercial guidelines but they may have been used for generations in certain communities. This does not necessarily immediately make them dangerous. It does mean that we should not endorse them here - but we do need to be careful that we don't make people unnecessarily paranoid when they are referring to other legitimate sources.
I agree. I am not bashing traditional recipes and more often than not my curing methods do not comply with USDA.

Just saying there is a lot of collective wisdom here that sometimes even questions the official (usda) advice.
 
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