First attempt curing

[SKade]

So I have my first cures going. I’m starting off with a pork belly in a simple salt and sugar cure and I have a beef brisket going for pastrami.

I picked up a packer and separated the flat for the pastrami and I’m smoking the teas for burnt ends tomorrow.

I cut the flat into two pieces. Not entirely sure why but I had a knife and it seamed a good idea at the time. I guess it seamed less intimidating hacked in half. In reality it’s probably just making more work for myself.

 

[daveomak]

What ?? No cure#1..... Pastrami needs it to get the meat pink and protect you from botulism...

 

[SKade]

What ?? No cure#1..... Pastrami needs it to get the meat pink and protect you from botulism...

There is cure#1 in both the bacon and the pastrami. I’m trying to do everything right to keep the food safe. I did an equilibrium cure. The bacon is 2% salt 1% sugar and .25% cure#1. The pastrami has the same minus the sugar with the addition of some spices. I rubbed them down and vacuum sealed them. Dose this sound right. It’s my first attempt. I’ve been reading and watching videos trying to figure out proper techniques.

 

[smokininthegarden]

SKade
I like the dry cure, in my opinion that is the only way to do it. But as Dave says you will need cure #1
if it is going to sit in the fridge for the 3 weeks or more it will need to cure properly.

cal

 

[SKade]

SKade
I like the dry cure, in my opinion that is the only way to do it. But as Dave says you will need cure #1
if it is going to sit in the fridge for the 3 weeks or more it will need to cure properly.

cal

Thanks for the advice. I should have made clear that both the bacon and the pastrami have cure#1 at a ratio of .25% to the mass of the meat.

 

[smokininthegarden]

Very good, both of us were simply trying to make sure you had everything right. Sounds like you are on track to making some fine cured meats, you will love them.

Cal

 

[sawhorseray]

I don't make pastrami but your bacon cure looks right on to me. Sometimes I go 2.5% on the salt when I cure my maple-honey bacon. I always refer to one of these two sites just to ensure my math is right. It also makes it way easy to stay somewhere in the middle of max / least amount of Cure #1

Netfirms | This site is temporarily unavailable

Small business web hosting offering additional business services such as: domain name registrations, email accounts, web services, FrontPage help, online community resources and various small business solutions.

www.diggingdogfarm.com

Thurlaston Online

Be sure to take pics and post! RAY

 

[SKade]

Very good, both of us were simply trying to make sure you had everything right. Sounds like you are on track to making some fine cured meats, you will love them.

Cal

I appreciate it. That’s why I posted this thread and that’s why I love this site. Everyone looks out for each other and just wants to make sure we are making safe food that’s tasty. Food safety always needs to be the number one priority. Thank you both for being quick on making sure I wasn’t going to poison my family!

 

[SKade]

I don't make pastrami but your bacon cure looks right on to me. Sometimes I go 2.5% on the salt when I cure my maple-honey bacon. I always refer to one of these two sites just to ensure my math is right. It also makes it way easy to stay somewhere in the middle of max / least amount of Cure #1

Netfirms | This site is temporarily unavailable

Small business web hosting offering additional business services such as: domain name registrations, email accounts, web services, FrontPage help, online community resources and various small business solutions.

www.diggingdogfarm.com

Thurlaston Online

Be sure to take pics and post! RAY

Thanks for the links. I will check them out. I’m curious why the more salt in the maple-honey. Do you add more sugar in the way of syrup and honey than with other recipes or is it just that it tastes better with the higher salt? My first attempt I’m going as plain as possible to get a base line then I’m looking to rift with other flavors. Any tips you’ve picked up I’d love to hear.

 

[daveomak]

Well, I thought I could see some "pink" hiding in plain sight in that bowl, but I couldn't take the chance... I had to ask since it wasn't clear if it was in the mix....
Around this forum, most don't assume anything... Question everything...