Hello All - New To The Forum and Have Some Questions - Curing Rullepoelse

[loomis]

Hello people.

New to the forum here and want to learn some things about curing meat and such.  I have read through some forums and found some great information here.

I visited denmark and tried my hand at making rullepoelse because we cannot get it here, the translation is rolled sausage, or a pork belly cold cut for lunch meat.

http://www.blazinghotwok.com/2011/04/danish-rulleplse.html

There is the recipe I used.

Now, the pork belly I had was quite large, about 5-6 lbs.  I did some research on pink salt # 1 and used 11 grams of prauge 1 in a wet brine with 380 grams of kosher salt and 200 grams of sugar, used about 16.5 cups of water.  I then took and boiled the meat after 3 days for an hour.

My question is, I have really no idea what I am doing and am scared about this pink salt being able to put you under.  Do you think its safe to eat given the mixture I have listed?  The meat looks nice and pink like a ham would, but I am not trying to take a dirt nap :)

Thanks for the replies, I plan on getting into curing and smoking meat much more.

 

[diggingdogfarm]

That's a very small amount, just used for flavor, nothing wrong with that in that application.
Carry-on just as if it's another seasoning.
More should be used in true curing.


~Martin

 

[fpnmf]

11 grams of pink salt?? 

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

From my buddy Pops6927


real simple curing brine:

 for every 1 gallon of water, add:

1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)

1 cup granulated sugar or Splenda[emoji]174[/emoji]

1 cup brown sugar or Splenda[emoji]174[/emoji] brown sugar mix

1 tbsp cure no. 1 pink salt

stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in

weight down with a partially filled 1 qt or 1 gal. ziploc bag or bags to keep meat immersed

Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.)   If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.

You can add any other flavorings you'd like, this is just the basic curing brine. 1 heaping tablespoon of cure is about 1 ounce.  The maximum concentration allowed safely is 3.84 ounces per 1 gallon of brine (24 lbs.per 100 gallons: 16 oz. x 24 = 384 ounces, 1/100th is 3.84 ounces).  You can experiment with different concentrations as long as you keep it between those parameters.

 

[s2k9k]

From my buddy Pops6927


real simple curing brine:

 for every 1 gallon of water, add:

1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)

1 cup granulated sugar or Splenda[emoji]174[/emoji]

1 cup brown sugar or Splenda[emoji]174[/emoji] brown sugar mix

1 tbsp cure no. 1 pink salt

stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in

weight down with a partially filled 1 qt or 1 gal. ziploc bag or bags to keep meat immersed

Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.)   If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.

You can add any other flavorings you'd like, this is just the basic curing brine. 1 heaping tablespoon of cure is about 1 ounce.  The maximum concentration allowed safely is 3.84 ounces per 1 gallon of brine (24 lbs.per 100 gallons: 16 oz. x 24 = 384 ounces, 1/100th is 3.84 ounces).  You can experiment with different concentrations as long as you keep it between those parameters.

Thanks for posting Pops Brine!

 

[diggingdogfarm]

11 grams of pink salt?? 

There are 4 teaspoons in a gram and since your have 11 grams 4 x 11 = 44 teaspoons. 

There are ~5 grams of Cure #1 AKA Prague Powder #1 AKA Pink Salt per level teaspoon.

There is nothing wrong with using it as a flavoring, but it must be understood that it definitely shouldn't be expected to have sufficient curing properties.


~Martin

 

[fpnmf]

OOPS my mistake..it's gone now..

Thanks

 

[loomis]

It averaged out as about 1 tbsp of pink salt per 16.5 cups of water. The meat is pink on the outside and a little darker on the inside. I want to try to do a wet brined and smoked ha
Next. So, am I correct in assuming that the weight of meat dictates how much cure to be used? The salt and sugar is what differentiates w dissolved volume in water.

I'm an anxious person by nature, can never be too sure. I tried to post in the roll call forum but was an error, I'll try again tomorrow.
Thanks for the replies

 

[diggingdogfarm]

The more information you take in and the more you understand, the better you'll feel about curing.

Here's a very good place to start......

http://www.wedlinydomowe.com/sausage-making/curing
http://www.wedlinydomowe.com/sausage-making/curing/methods
http://www.wedlinydomowe.com/sausage-making/curing/sausages
http://www.wedlinydomowe.com/sausage-making/curing/making-brine
http://www.wedlinydomowe.com/sausage-making/curing/nitrates

~Martin

 

[loomis]

Thanks for the info, ill read through all of this in due time.
 

 

[smokinhusker]

Recipe sounds interesting - thanks for posting the link for the deli meat.

Martin - thanks for the links on curing, much appreciated!

I used Pops Brine when I made the Corned Pork Belly.

 

[loomis]

When I was living in Denmark this was by far the best deli meat there.  I left behind a lover, but didn't forget about this gem.