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17 votes
Accepted

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 ...
wumpus D'00m's user avatar
  • 4,101
13 votes
Accepted

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 &...
bob1's user avatar
  • 14.6k
12 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 ...
dlb's user avatar
  • 8,663
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 ...
Duarte Farrajota Ramos's user avatar
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 ...
Sneftel's user avatar
  • 28.6k
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 ...
FuzzyChef's user avatar
  • 63.1k
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 ...
homecuring.co.uk's user avatar
5 votes

Naan not sticking to tandoor walls

A tandoor is generally at least 500°C, that's 930°F, so it's most likely your tandoor was not hot enough. An infrared thermometer is your friend here, it will take the guesswork out of it. Also, your ...
GdD's user avatar
  • 76.3k
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 ...
Becki's user avatar
  • 56
4 votes
Accepted

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 ...
Borgh's user avatar
  • 633
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 ...
Philipp's user avatar
  • 570
3 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;...
FuzzyChef's user avatar
  • 63.1k
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
IlludiumPu36's user avatar
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 ...
Neil Meyer's user avatar
  • 4,854
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 ...
Neil Meyer's user avatar
  • 4,854
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 ...
BunnyKnitter's user avatar
  • 1,903
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 ...
dlb's user avatar
  • 8,663
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 ...
Megha's user avatar
  • 11.8k
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 ...
Max's user avatar
  • 20.5k
2 votes
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Is there any use for the bark trimmings of dry aged beef?

I don't have experience with the umai bag, so I don't know what it produces, but I have dried aged beef in my curing fridge. There is nothing unsafe about the trimmings (unless, as a comment points ...
moscafj's user avatar
  • 74.6k
2 votes
Accepted

Are non-brisket cuts suitable for corned beef?

I successfully sous vided two 2kg inside rounds: One I cooked for 36 hours at 160°F, and the other for 10 hours at 180°F. Slow cooking lost 28% of the weight, while fast cooking lost 36% and made the ...
Ray Butterworth's user avatar
2 votes

Pastrami dry cure calculator

No difference in pork vs. beef...you are looking for 0.25% pink salt #1 per pound to clear the safety hurdle for preservation of cured meat. So, I would say your calculation is correct from a ...
moscafj's user avatar
  • 74.6k
1 vote

Pink curing salt turned yellow - safe to use?

Yes. The pink is a dye to distinguish it from regular table salt. So no worries about safety. Here are two of the folks from America's Test Kitchen discussing it from 1:00 to 1:50.
hrokr's user avatar
  • 269
1 vote

Pancetta leaking into cheesecloth

This is difficult to assess and provide a definitive solution for because you've got several conditions that are not ideal. As you point out, your temp is too high and your humidity is too low, for ...
moscafj's user avatar
  • 74.6k
1 vote

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

I don't want to discourage you, but given your other question on pancetta, it appears that you are both new to curing and lack the ideal curing conditions. Making a prosciutto is much more ...
moscafj's user avatar
  • 74.6k
1 vote

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

They are 2 different cuts of meat; they cook differently. Back bacon (UK type) contains a lot less fat in each slice so it does not crisps as much as Side bacon (US type) does. If you cook it too ...
Max's user avatar
  • 20.5k
1 vote

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

The instructions mean that the quality, safety, or both, will suffer when you use cracked eggs. You are expected to throw the cracked eggs out and go on with the whole ones.
rumtscho's user avatar
  • 139k
1 vote

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

This is pretty close to the temperature and humidity of the closet where I store wine and hang salumi to cure. I've had the most success with pancetta, lomo, and brasola. I've had some successes and ...
moscafj's user avatar
  • 74.6k
1 vote
Accepted

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

There are lots of ways to "cure" salmon. Salt, acid, smoke, etc. Max's comment on going for a longer curing time makes sense. Keeping salmon out of the bacteria temp range, keeping it dry (salt and ...
Stephen Inoue's user avatar
1 vote

How to keep flies away from curing meat

While it may or may not work for your particular dish, the spicy component of black pepper is piperine, which is toxic enough to most insects that it has even seen use as an insecticide. As such, ...
Perkins's user avatar
  • 141

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