SMF Hall of Fame Pitmaster
SMF Premier Member
- Joined Nov 12, 2010
Beautiful!I did 2 each 6-8 hour smokes using dust I make up... Friday night and again Saturday night....
It's now in the refer for a few more days to bloom.... Get the smoke distributed throughout the meat for a uniform flavor...
NOTE: since the start, the slab was open to the refer... NO bagging or anything close...
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I will slice the belly in half then slice on the meat slicer... I can't cut full bellies..
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The meat has lost a bunch of weight concentrating the flavor... Ummmm good...
You will need 2 scales... Preferably electronic....That sure looks good, I need to try my hand at this. I've never attempted any cured meat so I've got a ton to learn.
Thanks, Dave, I've bookmarked this. I did tell a little bit of a lie, I've cured brisket for pastrami and corned beef.You will need 2 scales... Preferably electronic....
0-100 grams for accuracy measuring cure, spices and herbs etc..
A starting point is..
1.5-1.8% Kosher salt
0.25% cure#1 (returns ~156 Ppm nitrite)
1% white sugar (for a very mild sweet flavor to combat any saltiness flavor AND hold moisture in the meat)
any UNSALTED spices and herbs for your specific flavor profile, generally 1-2%.;.
Other sugars are filthy and can cause unwanted molds and bacterial growth... (cane, molasses etc.)
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