curing

[mdram]

when i smoked i usually did a salt based cure, i was smoking to not just add flavor, but to help preserve the meat, i never got around to doing any sugar curing. was ondering if anyone ever did a sugar cure prior to smoking

 

[Dutch]

Roger, are you talking about dry curing before smoking or brining? Morton's has several products that you can use as a dry cure or as a brine. Check out the link. . .

Morton's Meat Cure

 

[mdram]

for salt i think a brine worked better, i'll read up on the sugar

 

[dacdots]

Roger,Earls idea about the Mortons cure will work fine for sugar curing.If you want to make your own cure I have the recipe here.This is from the Sausage Makers book.For 25 lbs. of meat.


1lb salt
1 cup powdered dextrose{corn sugar}
2/3 cup Instacure #1
5 quarts ice water

I disolve these ingreadants in the ice water and inject the hams or bacons.Using the same recipe,omitting the water,mix a dry cure and rub the meat very well with a thick layer of cure.Put in the fridge at 36 to 38 degrees for seven days then smoke.Works well for me.David

 

[mdram]

thanks guys, i never tried it, but was always interested in it

 

[dacdots]

Roger,that is what is called the sugar cure.Of course you have to use salt and cure to preserve the meat.This has always came out as a superior product for me.My family loves it and I have had several repete customers so it must be pretty good.This will not taste like a sugar cured ham you buy at the store,it will taste a whole lot better in my opinion.My friends wife made the comment"you cant buy ham that good."Give it a try and see what you think,its really pretty easy,just takes some time.I always do two hams,one for Christmas and I freeze one for Easter.I must admitt you loose some quality by freezing the ham cause ham just dont freeze well.

 

[buzzard]

ok since someone else opend the can of worms, i have read about curing and brining but have no idea what it is. i think i have a fair idea of it but have no idea of a long list of things.

does anyone have a link i could goto to explain it in full detail. as in what it is how it works why i would want to do it you know all the stuff.

i only ask this cause you all have been so helpfull on other questions.

 

[bob-bqn]

Buzzard try this for brining:

http://www.cookshack.com/barbeque_gu...Brining101.htm
http://www.virtualweberbullet.com/brining.html

Curing is a different beast, usually dry, with saline and nitrates.

 

[dacdots]

http://www.uga.edu/nchfp/index.html Try this out its all about preserving food and has a good section on curing and smoking.