The curing tag has no wiki summary.
2
votes
2answers
337 views
How long can you safely cure using Morton's Tender Quick?
Morton's Tender Quick says to cure for hours, but the curing recipe I am using says to cure my ham for 4 days. I am wondering does Morton's Tender Quick cure so fast that it only needs hours? Or can I ...
4
votes
1answer
53 views
Can you cure fish in jar?
Since it will be cold for some time, I was thinking of using my detached, unheated shed to pickle some veggies. But another thought I was having was to actually cure/can some herrings or sardines (or ...
8
votes
3answers
2k views
When curing sausage, which is more important temperature or humidity?
I am curing sausages, pork salami in hog casing to be precise. I am having a hard time maintaining both the temperature and the humidity necessary. I have no trouble controlling temperature 60F/15C. ...
6
votes
2answers
191 views
What is special about pork that makes it so suitable for curing?
No other meat has as many preparations as Pork - you have Bresaola out of beef, and I've seen the odd artisanal lamb and venison product, but why do you not get the range of hams, sausages, bacons etc ...
1
vote
1answer
1k views
How can I substitute Tender Quick® for pink salt + kosher salt?
I have a recipe for pastrami that calls for 1 T of pink salt + 3/4 cup of kosher salt. I don't have access to pink salt or saltpeter, but I do have Morton® Tender Quick®. I imagine that I can use the ...
4
votes
1answer
702 views
How can I keep corned beef pink?
I have a large gathering on St Patrick's day and serve corned beef. In years past I did all the cooking on that day and missed my own party due to all the work. Last year I cooked the beef the night ...
3
votes
2answers
159 views
Is there an aging process by which to “oak” meat?
I was hoping there might be more ideas under this question, but I have been reading up on aging and curing meat and would like to know if there is some kind of process that, while aging the meat, can ...
4
votes
1answer
240 views
Why isn't my homemade pepperoni orange?
I bought a large pork shoulder, broke it down into manageable pieces (it's just myself and my wife), and with one piece I decided to make pepperoni. I followed what seemed to be a pretty standard ...
6
votes
2answers
6k views
How to cure beef jerky with a minimum of salt?
I just made a batch of jerky last weekend. I used the packet that came with the dehydrator. Marinade for 4 hours, dehydrate at 160 for 14 hours (12 for smaller peices) It turned out excellent! (I did ...
