Need help with curing

[diggingdogfarm]

Y'all are finicky, I love raw bacon!!! :biggrin:


~Martin

 

[diggingdogfarm]

Oh, and don't let anyone tell you that Trichinae aren't a potential problem, a rare risk, but a risk just the same.
Rats are notorious carriers of Trichinae and there isn't a hog farm that doesn't have some rats.
All it takes is for a hog to scarf down a rat, and believe me they will, I've seen it happen more than once!!!!!!!

Appropriate precautions should always be taken.


~Martin

 

[chef jimmyj]

I think it would be awesome! Considering all the other Dry Cured Raw Pork items I have tasted, this sound just as great. It is just interesting that this Speck sounds weird to so many while they probably would not hesitate to eat Prosciutto, Coppa or Salami...JJ

 

[linguica]

As where the books are concerned, I have used Great Sausage Recipes   for years and use it as a reference book. I just purchased Charcuterie. It's a cheaply made book poorly written, save your money.

 

[fpnmf]

Here is some reading for ya!!!

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

http://www.wedlinydomowe.com/

http://lpoli.50webs.com/index.htm

http://www.sausagemaker.com/

http://www.butcher-packer.com/

http://ruhlman.com/2011/05/the-no-nitrites-added-hoax/

http://ruhlman.com/2011/02/meat-curing-safety-issues/

From Pops!!

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.

 

[linguica]

to fpnmf, The first link you listed in your reply contains a wealth of information. Most of what one needs to know about curing meats is in those charts. I printed them out for future reference.

       Thank You.

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

 

[salahaddin]

Thanks a lot for all your help guys! 

As I'm sure many of you have realized, my intention was never to cure without nitrites, it was a question I asked on the side which should have probably been done in another thread. I fully understand the health risks of not curing meat properly and I'm in no way interested in taking any chances with my food.

I found a lot of great info in the links you guys provided, I have answers to all my questions, I will be sure to post a followup with the recipe I used as well as pictures for all to benefit.

Linguica: thanks for the book recommendation, I will take your advice and buy Great Sausage Recipe instead of Charcuterie.

 

[linguica]

No problem  Salahaddin. The people here always are very helpful and they love PICTURES!!!!!

 

[fpnmf]

to fpnmf, 

       Thank You

You are welcome!!

   Craig

 

[salahaddin]

Here is some reading for ya!!!


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

http://www.wedlinydomowe.com/

http://lpoli.50webs.com/index.htm


http://www.sausagemaker.com/


http://www.butcher-packer.com/



http://ruhlman.com/2011/05/the-no-nitrites-added-hoax/
 
http://ruhlman.com/2011/02/meat-curing-safety-issues/
 

Awesome links, bookmarked all of them. Thx

 

[fpnmf]

Awesome links, bookmarked all of them. Thx

You are welcome!!

 Have fun!!

  Craig

 

[smokingmymeat]

Probably replying a bit late but go with what "fpnmf" said. I've done two bellies
using "POPS" brine. The first one I used the basic recipe and and it turned out great.
Smoked it in my MES30 with no heat using maple pellets. One person told me it was the best bacon they ever had. The second one I added other thing to it. It was good but not as good as the
first. Guess I need to do that last belly. Big thanks to "POPS" for posting that!!!


Happy smoking,
Big AL :sausage:

 

[bigfish98]

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.

As I am trying Pop's brine for the first time as we speak, I am curious.  Why does it take 10-14 days for belly bacon, but only 8-10 for buckboard bacon?  I have dry cured bacon before (buck board and belly) and I have let them cure for 8-10 days depending upon thickness.  I was under the impression that dry curing took longer than wet curing.  Am I way off base?

bigfish

 

[shoneyboy]

Just here to pay attention to the conversation....SB