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17 votes
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How to keep flies away from curing meat

Your second suggestion is best. When hunting, we always brought cheesecloth game bags into which to place the quarters, etc. They worked well at keeping flies off and allowing air circulation. I ...
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13 votes
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Is cured meat broth edible?

All the ingredients used in curing are safe to eat, otherwise they would not be able to be used in a commercial sense. Typically cured meats of the sort that you describe are called something like &...
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11 votes

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

There are many things called bacon in many places, and all cook different. I will hit a few and hope I am mostly right, please feel free to edit where I may be speaking from mistake. British Rashers ...
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8 votes

How to keep flies away from curing meat

My family often makes sun dried beef for African dishes and it is generally dried openly outdoors in the sun, so fly infestation is a frequent problem. The way they usually protect it is by placing ...
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8 votes
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Meat curing vs fermenting

So...you're both sort of correct, just depending on how you look at the question. Curing vs Fermentation First, let's have a quick science primer on food. All of the food humans consume and ...
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7 votes

Should good prosciutto be refrigerated?

Mortadella does need to be refrigerated. As for the proscuitto ... if it's real cured ham (and not the fake 'cured' stuff you get in the US) and was trimmed with a clean knife and wasn't otherwise ...
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7 votes
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Do I have to cook salame

The website specifically says : All of our salame are cured and naturally aged. Other salumi items like our Mortadella are spiced and cooked in the Italian tradition. The problem is that there are ...
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7 votes

Can you safely triple the brine recipe for corned beef?

You should be fine scaling this recipe up, as long as you are sure to scale all components equally. The USDA regulations for commercial brining and curing give a maximum of 200ppm (parts per million) ...
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6 votes
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Soppressata, prosciutto, and other meats; how is it safe?

Salting, fermenting and drying render these products safe. Always salting (including sodium nitrite, also known as pink salt) and always drying. This creates an inhospitable atmosphere for unsafe ...
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6 votes
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Gravlax still red on skin side after 24h of curing

So, first, I don't think that gravlax looks that bad. Gravlax is never going to be the uniform peach/orange color that cold smoked salmon is (lox). It just looks a little bit under-cured. There are ...
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  • 45k
6 votes

Replacing red wine by vinegar to do a beef salami

Not all salami recipes call for wine. I would advise finding one that doesn't include wine, rather than trying to adapt one that does: modifications to cured meat recipes are risky and potentially ...
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6 votes
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Pink curing salt turned yellow - safe to use?

That's our brand "Home Curing UK" or "Surfy's". The colouring used at that time was a natural colouring. Unfortunately the colour deteriorates over time due to the action of light ...
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5 votes

Meat curing vs fermenting

Curing is the process of using salt, sugar, nitrates, etc to preserve meat, generally by lowering the water activity below the point at which microorganisms can grow. Some cured meats are also ...
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4 votes
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Does there exist a chemical-free, homemade substitute to deli?

Roast beef is relatively easy to make at home and is much more delicious that store-bought. Here is a good roast beef recipe from the New York Times. There is a Japanese method of cooking chicken ...
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  • 56
4 votes

Do I have to cure a fresh ham before smoking?

Trying to smoke a fresh ham will result in something that tastes like cooked pork. You may impart some smokey crust on the outside, but it will still taste like cooked pork. Curing and then ...
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  • 59
4 votes

When curing sausage, which is more important temperature or humidity?

I am using a frost-free freezer (large) and at the moment am drying 7kg. I have a temp controller which works perfectly, but as the weather changes I get a lot of variation. A humidistat controls a ...
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4 votes
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Can gravlax be hung to dry?

I'd strongly advice against that. A cure only works as long as the salt and sugar concentrations are high enough. And although Gravlax does a decent job of infusing the salmon with both the content in ...
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3 votes

How to keep flies away from curing meat

Use a food fly cover available at kitchen supply shops: https://www.ebay.com.au/i/182042077626?chn=ps&dispItem=1
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3 votes

How to cure beef jerky with a minimum of salt?

The risk you have is that if you do not inhibit bacteria growths not only can spoilage occur but mold can grow as well. The Biltong I make is hung for 10 - 14 days. That is a long while for micro ...
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3 votes
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Curing with smoked salt

You could use the smoked salt, but it would not impart that much smoked flavor and would be quite expensive compared to normal kosher salt. Since most wet-cured bacon available at the grocery store is ...
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  • 6,958
3 votes

How can I control humidity levels when curing salami?

Instead of salt, you could get silica gel. These crystals can be found by the bucket, not just in tiny packets. They also make a variety with an indicator that turns pink when they need to be changed. ...
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  • 1,294
3 votes

What types of cured meat are ethically sourced?

Some people might claim that there is no such thing as ethically sourced meat, because animal husbandry is inherently unethical. But if you are looking for meat from animals which were treated better ...
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  • 541
2 votes

When is fish 'fully cured' using salt?

To me fully cured would be when the moisture is removed from the meat to the extent that harmful bacteria cannot survive. You can generally speaking see when this happens, it is when your salt turns ...
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  • 3,762
2 votes
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Is what I want to make Lardo?

Lardo is cured for longer, then it's hung. I've used this recipe from the Belly to Bacon blog and it works well. Salting for 2 weeks is the minimum. The 30 days in the recipe makes it saltier, but ...
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2 votes

Can I use live yoghurt to kick-start fermentation?

My advice would be to see if you cannot find a cheese hobby shop that will not sell you a strain of the bacteria and simply cut out the middleman. You can inoculate sausage with bacteria very much ...
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  • 3,762
2 votes

Irish Bacon Ribs

Bacon Rib is actually made from a specialty cut, at least specialty in the US, typically called a belly rib cut. It is a full rack, and full belly. I have not had it cured, but just like bacon I ...
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  • 8,575
2 votes

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

It is certainly possible to make classic deli-meats at home. Most "deli meats" fall into the cured category though which means that the preservative agents are still necessary to prevent food borne ...
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  • 1,883
2 votes

Cured Frozen Eggs

This is a speculative answer, since I have salt-cured eggs but not frozen ones. One possible answer would be to start the curing from frozen, but add water when it forms a crust. The moisture should ...
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  • 11.6k
2 votes

How do you make unsalted olives?

Short answer: Oven-dried olives are your only non-salted option. Long answer: Almost all olive cures involve some quantity of salt. Some olives are just brined; olives cured with lye are also brined;...
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  • 45k
2 votes

What types of cured meat are ethically sourced?

In general, most cured meat found in supermarket come from industrial producers. Some are very good and use good produces (more expensive, but not always); you need to look at the labels (ingredients ...
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