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Does this sound ok to you?

PostPosted: Thu Feb 21, 2013 8:39 pm
by AKokkinos
Hi to all, once again. While waiting for the cure injector from Amazon I found very good price for both pork belly and pork loin so I decided to cure a piece of each and then smoke them on my Weber. I decided on dry curing (since the cure is quite easy to calculate, and the pieces were not that big anyway - 2.5 kg, and 1.7 kg). Instead of using the maple/sugar mix I used the first time, I decided to replace the maple suryp with dry red wine (for a more traditional Greek taste - google lountza), so I mixed the cure and salt, added crashed coriander (lots of it) and ground pepper and then 70ml of dry red wine. I mixed everything really well, put the belly in a ziploc bag, poured the cure over it, and massaged it really well. Same with the loin. Now it occured to me that maybe I should not have done that - any experience on mixing red wine with the cure? Do you think there is a chance that the wine will negate the effect of the cure? And a last one: will the wine go rancid after a week in the fridge and destroy everything?
Apologies if my questions are really nonsensical, but I am on a project of recreating old recipes (of all types), adapting them to modern standards, and thus preserve a piece of my country's food heritage.
Thank you

Re: Does this sound ok to you?

PostPosted: Thu Feb 21, 2013 10:33 pm
by NCPaul
The volume of liquid is small in proportion to the cure and meat, so I think the meat will cure if you move the meat and liquid around each day. I don't know if wine has any effect on the curing salt. Others have used hard cider in bacon curing. The wine should not go rancid in a weeks time in the fridge or the vineyards that make "boxed" wine would be out of business. :D The one effect you might find is that the alcohol might change the outer texture of the meat. I'll be watching for your results (photos please).

Re: Does this sound ok to you?

PostPosted: Fri Feb 22, 2013 6:10 am
by AKokkinos
Thank you very much for your quick reply. Now that you brought it up, I will look into the texture issue and report back. I know that the old charcuterie craftsmen cured bellies and loins for weeks in dry red wine, albeit they do not have exact recipes or the know-how to explain the process.

I will post the photos.....assuming it is a success.... :D I would rather not preserve for eternity in Internet my belief that I can improve upon a time-honored tradition :!: .


Re: Does this sound ok to you?

PostPosted: Fri Feb 22, 2013 2:47 pm
by captain wassname
You should be fine


This is a thread about beer brine and no reported disasters. It would probably benefit from a couple of days drying.