Questions tagged [curing]

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8 votes
3 answers
14k views

What's the difference between "English" & "American" bacon?

Prompted by Is it possible to cook bacon without melting as much fat? where I answered in an "English" way… I've had crispy bacon - you can get it on pre-made sandwiches or in chilled packs in the ...
5 votes
1 answer
684 views

Naan not sticking to tandoor walls

I am having trouble getting my naan bread to stick to the tandoor walls. (Yes, I've tried adding water) I have made the same recipe twice with no issues and now the third time around it doesn't want ...
2 votes
0 answers
111 views

How long should I cure or brine Turkey Pastrami?

I want to make turkey pastrami for the first time. I have made beef pastrami successfully a few times. All the recipes for turkey pastrami call for curing or brining the turkey for a very short amount ...
0 votes
0 answers
2k views

How do I substitute pink salt for Morton Tender Quick called for in recipe?

I have a recipe that calls for 1/4 cup Morton Tender Quick for 3 lbs of ribs. I cannot get Tender Quick, but I do have pink salt. I know that I must use much less pink salt, and probably also need to ...
2 votes
1 answer
998 views

Does the sugar used in the curing process of Gravlax add to the caloric value of the final product?

When making Gravlax, a mixture of sugar and salt is used to coat the fish and cure it. After the curing time has passed, the curing mixture is washed off together with any spices used and the excess ...
1 vote
1 answer
687 views

Pastrami dry cure calculator

I have a left over chunk of brisket flat that I'd like to use to make pastrami. I make bacon regularly, and always dry cure as it's tidier and I think it's easier to be more precise which I prefer ...
0 votes
0 answers
108 views

Safety of "more or less" cured pancetta? [duplicate]

I bought a non-dried pancetta and wanted to prepare a pasta recipe that involved cured pancetta. Since it was the weekend and I wouldn't be able to go to the market to get one, I heavily seasoned it ...
1 vote
3 answers
500 views

Are non-brisket cuts suitable for corned beef?

I was about to make corned beef brisket again, but I just realized that perhaps brisket is traditionally used only because it used to be the cheapest cut available. Eye of round for instance is ...
0 votes
1 answer
3k views

Salt cured egg yolk storage life

Does anyone know long would salt cured salted egg yolks keep in the refrigerator? I've seen a few articles including this one https://practicalselfreliance.com/salt-cured-egg-yolks which notes that ...
7 votes
1 answer
1k views

Is cured meat broth edible?

We bought a chunk of raw beef in brine in the store. I was marked "fully cured,... boiling will develop pink color". After adding some water and slow cooking it overnight it turned into ...
3 votes
2 answers
1k views

Pink curing salt turned yellow - safe to use?

I have a bag of pink curing salt (Prague powder / instacure) #1 that has been in a cupboard since November 2019. It has been stored in its original packaging: a zip-lock style bag, which I have opened ...
1 vote
0 answers
663 views

Are these green areas on my cured ham a health problem?

In below images I highlighted a green coloration on my cured boar ham. It cured for 5 days in an open plastic box in my cellar. I put a lot of salt around it and a weight on top (it was maybe 75% ...
5 votes
4 answers
31k views

Meat curing vs fermenting

I got into somewhat of a heated debate with a friend recently. He keeps on talking about fermenting meats. I told him that he should stop using the word fermenting when talking about meat because that ...
1 vote
1 answer
453 views

Making Prosciutto with skin off (Wrapping in butcher paper?)

Can I make prosciutto if my ham has no skin? Will this be a problem? I was going to try it anyway but the question becomes, do I just coat the whole ham in struto? And then do I wrap it in butcher ...
12 votes
6 answers
33k 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. ...
4 votes
1 answer
397 views

Replacing red wine by vinegar to do a beef salami

is it safe to replace wine by vinegar, rice vinegar or apple cider to do a homemade Salami?
0 votes
1 answer
272 views

Can gravlax be hung to dry?

If I cure salmon into gravlax as made in this video featuring a Gordon Ramsey recipe, what would happen if I hung the cured salmon for let's say a week after curing has been done. Of course, hanging ...
0 votes
1 answer
128 views

preseasoned pan - now blackened and chipping [duplicate]

While I've found similar posts, I have not found a perfect answer and thought I'd share my cleaning routine in case that is creating a problem. I purchased a pre-seasoned Lodge skillet about a year ...
3 votes
1 answer
2k views

Is there any use for the bark trimmings of dry aged beef?

I have dry aged my own beef, and now Im wondering if there are any applications for the bark trimmings aside from binning them. Also wondering whether it is safe to be consumed. I aged my beef in an ...
0 votes
1 answer
112 views

Pancetta leaking into cheesecloth

I cured my Mangalitsa pancetta for 7 days and it was stiff. Then I rolled it and it got very soft. I double covered it with cheesecloth and now it is leaking into the cheesecloth. Is this good, bad or ...
1 vote
2 answers
248 views

What types of cured meat are ethically sourced? [closed]

I am looking for cured meat, especially ham, which I can buy in Germany and eat with a good conscience. There are two aspects that I am concerned about: Animal maltreatment: I particularly wish to ...
9 votes
4 answers
42k 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 ...
3 votes
1 answer
2k views

How do you make unsalted olives?

How do I cure olives without using salt? Is oil the only option? Or salt free fermentation of some sort? I found this one claiming to be unsalted but couldn't find any recipe/resource describing the ...
2 votes
1 answer
697 views

What do I do with the egg that contains a crack while curing in brine?

I am making some salted eggs using a saturated brine solution. I just noticed one of the eggs has crack in it. Should I be worried? The recipe instruction says I should check if one of the eggs have a ...
0 votes
0 answers
76 views

Question about soft cures and curing salts

I was advised that your curing salts should be added 0.2% of the salt by weight, so if you have 125kg worth of koshering salt, that is 250grams of curing salt. Can the same be done when you have 100kg ...
0 votes
1 answer
1k views

What can I cure at 15c and 50% humidity?

I have a basement that stays at a pretty regular 15c and 50% humidity. I dont want to set up a chamber for curing, Id rather just use the conditions I have. The issue is I cant seem to find products ...
4 votes
1 answer
418 views

Gravlax still red on skin side after 24h of curing

I am trying to make gravlax (lox). Method Clean off salmon fillet (~200g tail portion) Mix 50/50 table salt and sugar Coat skin side in salt/sugar mixture, rub in Coat non-skin side in dill Coat non-...
1 vote
3 answers
2k views

Can you safely triple the brine recipe for corned beef?

I am picking up a full packers cut brisket tomorrow, weighing in at about 15 lbs. I am going to be making my very first pastrami. For the Corning brine, all recipes I find call for: 1 gallon/4 liters ...
2 votes
1 answer
1k views

Irish Bacon Ribs

Does anyone have the recipe on how to make these classic, old-school ribs? I'm not looking for the cooking recipe but the following: What pork cut is it? (I believe it's the babyback rib rack) How do ...
0 votes
1 answer
559 views

Cured Frozen Eggs

I've cured egg yolks before (in salt) and I've learned frozen egg recipe. Freezing an egg allows for it to coagulate and intensify the flavour. I've been trying to figure out how to cure one of these ...
10 votes
2 answers
1k 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 ...
0 votes
2 answers
8k views

Is it really that easy to make safe cured salmon with a 3 min sugar/salt brine?

The reason for this question is that I live in a landlocked part of the US, thus; the salmon I have access to isn't "fresh off the boat", and there aren't really any places I have access to sushi ...
7 votes
2 answers
8k 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 ...
1 vote
0 answers
1k views

Curing strength of celery powder vs pink salt

I would like to ask the differences in curing strength of celery powder vs pink salt when used in a salt mixure. Should I use more or less celery powder when substituting it for pink salt?
1 vote
0 answers
100 views

Faster to wet cure in room temp?

Since curing meats had historically been done for food storage safety and without refrigeration -- is it likely that we should be curing outside the refrigerator as well? Will the meat and pertinent ...
17 votes
4 answers
13k views

How to keep flies away from curing meat

I am in the process of making pinnekjøtt and skerpikjøt, two types of air-dried lamb (salted and unsalted, respectively). I am aware of the risks, not only of bacterial contimination, but also of fly ...
3 votes
1 answer
2k views

Do I have to cure a fresh ham before smoking?

I have a fresh ham. Do I need to cure it somehow before I put it in the stove-top smoker?
9 votes
2 answers
815 views

Can I use live yoghurt to kick-start fermentation?

I am making a type of fermented sausage from the Faroe Islands. The recipe says to keep them above 20 degrees (Celsius) for the first 12 hours, to make sure the lactobacilli multiply enough to ...
1 vote
3 answers
414 views

Does there exist a chemical-free, homemade substitute to deli?

Kids eat cold cuts cheerfully, whether alone or in sandwiches. I avoid salamis as their (saturated) fat content is conspicuous and alarming, but even the better ones, such as capocollo, are still ...
3 votes
2 answers
13k 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
1 answer
379 views

When is fish 'fully cured' using salt?

I was looking at a 'cold smoked salmon' recipe and it says the fish must be 'fully cured' before smoking. I want to cure using salt so I believe this mean once salt has penetrated throughout the ...
3 votes
1 answer
1k views

Curing pork belly for bacon - how much juice should come out?

So I am curing some bacon - my third batch using small 1.5kg pieces of pork belly. The method is simple: cut skin off, rub in salt and a little brown sugar, put in a ziplock bag in the fridge and flip ...
3 votes
1 answer
8k views

Is it safe to use non-sashimi grade fish to make gravlax?

Background: I am trying to make gravlax, but some recipes I see use sashimi quality fish, and others do not, see: Recipe without sashimi quality fish: http://www.jamieoliver.com/recipes/fish-recipes/...
0 votes
1 answer
861 views

Curing fresh ham with limited ingredients

Help Please. I live in Ecuador, in a small coastal fishing village, so ingredients are limited. I purchased a big fresh ham at the market today and want to cure it for Christmas. This is what I ...
6 votes
1 answer
4k views

How can I control humidity levels when curing salami?

I have a problem with a fridge I am converting to a curer, namely high humidity. I have read a similar question on this forum, however my problem is slightly more complicated. I will start off by ...
0 votes
1 answer
348 views

Is what I want to make Lardo?

I have this idea of curing fat that comes from my biltong making. I'm wondering if this would be Lardo and whether it is a good idea? I want to take a nice piece of pork backfat (or maybe belly) Salt ...
5 votes
3 answers
35k views

Should good prosciutto be refrigerated?

I recently bought a whole bunch of really good, freshly-cut prosciutto in Italy, and I plan to eat it in about a week or two. However, I'm reluctant to stick it in the fridge until that time. In my ...
2 votes
1 answer
571 views

Curing with smoked salt

I have a question about Ruhlman’s home cured bacon recipe. I do not have a smoker and I know the smoking step is optional but I was thinking that if I used Maldon Smoked Sea Salt Flakes instead of the ...
3 votes
2 answers
9k 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 ...
5 votes
1 answer
51k views

Do I have to cook salame

My specific query is to the products on http://www.columbussalame.com/products/italian-delicacies The website says that it is "cured and naturally aged" Does this mean I dont have to cook it before ...