Bacon Cure replacing cure #1/#2/TQ?

Air dried cured Meat Techniques

Postby Robert May » Fri Mar 11, 2005 10:12 pm

Previous revisions etc.

*** copied verbatim TEXT STARTS

If you want to use TQ instead of the Modern Cure it works just fine..just sub the TQ for the salt ration. Or if you want to make some real low nitrate models you can sub 1 t. of TQ for the modern cure and go ahead and use salt along with it. Still make them nice and red and unless you gonna cold smoke em should work just fine. I made a bunch of batches like that and it never kilt me.

bigwheel


Genuine Texas Hotlinks (Revised 09/07/00)

6-7 lbs. Boston Butt
1 bottle beer..Shiner Bock works good
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
3 T. Pickling Salt
2 T. Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. Modern Cure
1 t. ground bay leaves
1 t. whole anise seeds
1 t. corriander
1 t. ground thyme

Mix all the spices, cure, and garlic into the beer
and place in refrigerator while you cut up the meat
to fit the grinder. Pour the spiced liquid over the
meat and mix well. Run spiced meat through the fine
plate and mix again. Stuff into medium hog casings.
Smoke or slow grill till they are done. Wrap in a piece
of bread and slap on the mustard heavy.

Shiloh Cookers
Fort Worth, TX

I have posted this exactly as I received it. Though I have not tried this out yet people that have made them rave about them

*** end of text

I hope that this information is of some use to you

kind regards

Parson Snows

*** END OF TEXT

Best wishes
RM
Last edited by Robert May on Sun Mar 13, 2005 3:00 pm, edited 1 time in total.
It's not what on the table that counts
It's who's on the chairs
User avatar
Robert May
Registered Member
 
Posts: 27
Joined: Wed Jan 26, 2005 8:23 pm
Location: Serendipidus

Postby Deer Man » Sat Mar 12, 2005 9:39 am

Aris, instead of the expensive brine pump go to a chemist and get the largest syringe they sell with the largest canula or needle. They may ask you what do you want it for but they should sell it to you.

The canula is big enough to take any brine you want to pump through it. I have used this method on Venison haunches with good siccess 8)
Safe Shooting, Good Hunting, Eat Well!
User avatar
Deer Man
Registered Member
 
Posts: 176
Joined: Tue Jan 25, 2005 8:09 pm
Location: Essex

Postby aris » Sat Mar 12, 2005 10:25 am

Yes, I may do that - or failing that, my wife knows a fair few nurses who may be able to source one :-)
aris
Site Admin
 
Posts: 1875
Joined: Fri Jul 16, 2004 12:36 pm
Location: UK

Postby deb » Sun Mar 13, 2005 12:36 pm

I must ask Aris. Why would you want to pump meat full of liquid? I was under the impression that one of the reasons people cure their own meat is to get away from this type of thing.
Skinny Cooks Can't Be Trusted
deb
Registered Member
 
Posts: 297
Joined: Tue Oct 12, 2004 10:02 am
Location: england

Postby Deer Man » Mon Mar 14, 2005 7:05 am

Deb, you are only pumping with the brine the meat will cure in . it gives a quicker cure and ensures full distribution of the cure.
Safe Shooting, Good Hunting, Eat Well!
User avatar
Deer Man
Registered Member
 
Posts: 176
Joined: Tue Jan 25, 2005 8:09 pm
Location: Essex

Postby deb » Mon Mar 14, 2005 7:11 am

I see.
So it's not the same as is done to the bacon that exudes all the white crap then? Or the tasteless, wet, pappy ham?

Thanks.
Skinny Cooks Can't Be Trusted
deb
Registered Member
 
Posts: 297
Joined: Tue Oct 12, 2004 10:02 am
Location: england

Postby aris » Mon Mar 14, 2005 10:14 am

I think what they do to bacon is inject it with loads of water and chemicals to keep the water in there (for profit).

Injecting large joints with cure is probably a good thing to do with very thick cuts of meat.

I'm just wondering though - do you think I could make a pastrami using Franco's bacon cure using the same method as a joint of bacon? I think will give it a try.
aris
Site Admin
 
Posts: 1875
Joined: Fri Jul 16, 2004 12:36 pm
Location: UK

Postby deb » Mon Mar 14, 2005 11:32 am

I think if I start to cure meat on a regular basis I may well look into the injection method further.

If you do give Franco's Bacon Cure a go for making Pastrami I'd be very interested to hear how it goes.

Thanks.
Skinny Cooks Can't Be Trusted
deb
Registered Member
 
Posts: 297
Joined: Tue Oct 12, 2004 10:02 am
Location: england

Postby aris » Mon Mar 14, 2005 11:47 am

I will be trying it this week. Brisket is not the easiest cut of meat to find these days.
aris
Site Admin
 
Posts: 1875
Joined: Fri Jul 16, 2004 12:36 pm
Location: UK

Postby deb » Mon Mar 14, 2005 2:41 pm

aris wrote:I will be trying it this week. Brisket is not the easiest cut of meat to find these days.


This is really strange. We have a "Dewhurst" butcher in town and they always have loads of Brisket.
Skinny Cooks Can't Be Trusted
deb
Registered Member
 
Posts: 297
Joined: Tue Oct 12, 2004 10:02 am
Location: england

Postby aris » Mon Mar 14, 2005 3:40 pm

You'd be surprised. Brisket is seen as a tough fatty cut of meat. I've never seen it in the supermarket, and I know of only one butcher near me who stocks it regularly.
aris
Site Admin
 
Posts: 1875
Joined: Fri Jul 16, 2004 12:36 pm
Location: UK

Previous

Return to Curing Techniques

Who is online

Users browsing this forum: No registered users and 5 guests