wheels wrote:There's no doubt an art to getting it so that it doesn't taste like turpentine!
Phil
I cheat to some extent
Use a 50/50 mix of hardwood and softwood along with a handful of Juniper berries
wheels wrote:There's no doubt an art to getting it so that it doesn't taste like turpentine!
Phil
wheels wrote:Many thanks for all the Info, and 'setting the record straight' Brican. I love cardamom and can't believe that I've never thought of adding it to a cure myself.
Phil
boffin wrote:Brican asks what cure do I use.
It is table salt at 45 gm/kg
0.25 gm Prague salt#2
crustyo44 wrote:Personally I use 2.5% salt plus a cure and whatever spices you want. Divide this in half and cure the meat for 9 days, then add the other half of the salt/spice mix and cure for a further 9 days.
I like to cure in a vacuum bag sealed with some vacuum in it. Clean and no leakage.
Search "Curing Techniques" on the Forum. You will see plenty of recipes and procedures by Robert (BriCan)
Good Luck.
Jan.
boffin wrote:Sorry a typo. Should be 2.5 gm of Prague salt#2 per kilo of meat and also add 2.5 gm Ascorbic acid per kilo. I just feel that as I extend the drying/maturing stage this will ensure the keeping qualities. I have no hang-ups regarding nitrates and nitrates. I do not intend to reduce the salt below 3.5%
Shuswap wrote:crustyo44 wrote:Personally I use 2.5% salt plus a cure and whatever spices you want. Divide this in half and cure the meat for 9 days, then add the other half of the salt/spice mix and cure for a further 9 days.
I like to cure in a vacuum bag sealed with some vacuum in it. Clean and no leakage.
Search "Curing Techniques" on the Forum. You will see plenty of recipes and procedures by Robert (BriCan)
Good Luck.
Jan.
I am leaving the above so not to distort thisHi Jan
I was rereading this thread and your comment caught my eye. I have attempted to read every posting Brican has made on any forum about his bacon.
I did not know things I wrote about was that popular with folks, let alone people only 5 hours away from meWhile I sometimes miss things, I have yet to see him suggest a 2%salt/0.25%Prague1 that he then divides in two applying one half in the first week and the second half in the second week.
We are talking bacon here?? --- Yes I use 2% salt and 0.25% cure #1 for my bacon which I put down for 7 days -- unless it's a sow belly (much thicker) in which case I do 14 days --- I "never" split the salt/cure mix and apply in two lots
The only person I'm aware of that reduces the amount of cure but extends the time in the brine is Pops over on the smoking meat forum
Curious --- reducing the amount of cure then extending the length of time in cure -- care to explain the reasoning?- many of us use his brine for our hams.
And the reason?? -- curiousIf you remember where you found this advice from Brican I would love to add the reference to my bacon notes.
Phil
boffin wrote:Sorry a typo. Should be 2.5 gm of Prague salt#2 per kilo of meat
and also add 2.5 gm Ascorbic acid per kilo. I just feel that as I extend the drying/maturing stage this will ensure the keeping qualities.
I have no hang-ups regarding nitrates and nitrates. I do not intend to reduce the salt below 3.5%
BriCan wrote:
I did not know things I wrote about was that popular with folks, let alone people only 5 hours away from me
Waltch your six Robert - I'm nearby eastward and Redzed is nearby westward
The only person I'm aware of that reduces the amount of cure but extends the time in the brine is Pops over on the smoking meat forum
Users browsing this forum: No registered users and 23 guests