ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 10-04-2012, 08:46 PM   #1
osx-addict
On the road to being a farker
 
Join Date: 07-09-08
Location: Torrance, CA
Downloads: 0
Uploads: 0
Default Getting Cured..

Ok.. I'm ready to dive into some basic curing.. I'd like to do some pastrami or perhaps corned beef and would also like to try my hand at bacon..

So, I see lots of different 'cures' out there -- Morton, DC/DQ, etc.. Since I can't seem to find any locally I'm going to mail order -- the place I was going to get some from (Butchers & Packers) has Morton's Tender Quick, DC curing salt (pink) & DC Curing Salt #2 (yellow), brown sugar cure and a few others..

I was reading that DC Curing Salt is the same as Cure #1 (whatever that is).. So, IF I'm going to order some curing salts just to have around the house, I was planning on at least getting some Tender Quick -- what else should I get? Perhaps the DC Curing Salt (aka Cure #1).. Should I get anything else (that's cheap!)? (e.g. Pickling spice,etc)?

Also, once I get it, is it OK to keep on the shelf (does it have a shelf life?) or should it be stored in the freezer?

TIA!
osx-addict is offline   Reply With Quote


Unread 10-04-2012, 09:37 PM   #2
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

check out thirdeye's blog He discuses both pastrami, porkbelly bacon and buckboard bacon I have done the pastrami and pork belly Both very good
Big George's BBQ is offline   Reply With Quote


Unread 10-04-2012, 09:42 PM   #3
Bama Ron
On the road to being a farker

 
Bama Ron's Avatar
 
Join Date: 12-26-11
Location: Fairhope, Alabama
Downloads: 0
Uploads: 0
Default

+1 for thirdeye.
__________________
-Chargiller Gasser
-Chargiller Akorn
-Masterbuilt Vertical
-Cajun Cooker Fryer
*NOT a member of the Secret Squirrel Society because it does not exist!

KCBS
CBJ
Bama Ron is offline   Reply With Quote


Unread 10-04-2012, 10:46 PM   #4
Tatoosh
Full Fledged Farker
 
Tatoosh's Avatar
 
Join Date: 04-21-12
Location: Baguio City, Philippines
Downloads: 0
Uploads: 0
Default

Get some Cure #1 and you'll be set for most of your needs unless you decide to get into air dried meats and sausages. Those take Cure #2. But for bacon and pastrami, Cure #1 is the way to go. In fact, once you've cured and smoked your own bacon, there ain't no goin' back!

I'm in the Philippines and had to ship my stuff all the way over from the USA. They have cure here, but the local vendors a very lax about labeling. So no way to tell if you are getting #1 or #2. Morton Tender Quick is fine, but expensive when you compare it to buying your own salt and sugar to mix with Cure #1. And it contains Sodium Nitrate (Cure #2) which you really don't need or want in your bacon or meats you cook at a higher temp for eating.

I make my own "curing mix" now, with Salt, Sugar, and Cure #1. Easy to do and a heck of a lot cheaper. Part of that will depend on how much you use and that will depend on if you brine or dry cure. Dry cure does not take so much mix, while a curing brine will take quite a bit more and you'll be going through the Morton pretty darn quick.

Lots of good info on the 'net for recipes. MartinF of Digging Dog Farm has a great calculator he's developing for figuring cure amounts --> here

Bacon Recipe are all over the place but I use this one often -- here
__________________
Another Tandang Overseas - Weber 22.5 OTG/Smokenator 1000/Pizza Kettle - 2 Thermapens - Mabuhay BBQ
Tatoosh is offline   Reply With Quote


Thanks from:--->
Unread 10-04-2012, 10:53 PM   #5
Skidder
Babbling Farker
 
Join Date: 02-02-08
Location: Westfield,Ma.
Downloads: 0
Uploads: 0
Default

I've done thirdeyes pastrami and bacon and both were great.
http://playingwithfireandsmoke.blogs...2/recipes.html
Skidder is offline   Reply With Quote


Unread 10-04-2012, 10:59 PM   #6
centexsmoker
Full Fledged Farker
 
Join Date: 09-22-12
Location: Austin, TX
Downloads: 0
Uploads: 0
Default

All awesome advice above. i also highly recommend the book/E-Book "Charcuterie" by Ruhlman. it's an invaluable resource in all things curing. Just picked it up on advice from a guy who has cured a sheetload of animal parts in his basement neatly tucked away in a suburban neighborhood in the greater New England area.
centexsmoker is offline   Reply With Quote


Unread 10-04-2012, 11:04 PM   #7
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
Default

I've got Instacure (cure #1) and Morton's Tenderquick, haven't really needed any other ones. I'll add to the chorus saying to go check out thirdeye's blog. Cowgirl does a little curing herself and she has a fantastic blog here.

This is a great book




As is this one





Once you start doing this stuff you most likely won't go back to store bought cured meats.

BTW I see you're in SoCal - we're putting together a bash for Sat. Nov. 10. Come on over!
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg - Got 2 in the nest baby!
SPFP
Avatar by my son!
WTFWGALD?
gtr is online now   Reply With Quote


Thanks from:--->
Unread 10-05-2012, 01:00 AM   #8
charray
On the road to being a farker
 
charray's Avatar
 
Join Date: 08-20-12
Location: Gardena, CA
Downloads: 0
Uploads: 0
Default

Go with the pink sale aka instacure #1 or aka prague powder #1. they contain Sodium Nitrite versus #2 which contains Sodium Nitrate. The Nitrate is time released. Theses are Cheaper and contain a lot less salt than morton tender quick which allows you to add your own seasoned salt.

This is a great book





However, if you're going to start dry curing meats, you'll need #2
__________________
Modified Treager 07E, A-Maze-N tube, Maverick, Frogmats, etc.
charray is offline   Reply With Quote


Unread 10-05-2012, 02:05 AM   #9
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by gtr View Post
I've got Instacure (cure #1) and Morton's Tenderquick, haven't really needed any other ones.

This is a great book

Charcuterie: The Craft of Salting,Smoking,and Curing: Michael Ruhlman,Brian Polcyn,Thomas Keller: 9780393058291: Amazon.com: Books

As is this one

Great Sausage Recipes and Meat Curing: Rytek Kutas,Ben Kutas: 9780025668607: Amazon.com: Books


Once you start doing this stuff you most likely won't go back to store bought cured meats.
I agree with the books above, I also have both...

To avoid confusion, Cure#1 is not directly interchangeable/substitutable with Morton TenderQuick.

The difference is that Cure#1 contains 6.25% nitrite, whereas Mortons TQ contains Salt, Sugar, .5% Sodium Nitrate, .5% Sodium Nitrite, Propylene Glycol. Morton also makes a SugarCure which contains Salt, Sugar, Propylene Glycol, .5% Sodium Nitrate, .5% Soduim Nitrite, Spice Extratives, and Dextrose for making bacon/ham. TenderQuick and Sugar Cure are interchangeable with each other because they are premixed. Thus the weights/volumes for curing are substantially different between Cure#1 and a premixed cure. Hi Mountain is another producer of premixed cures targeting the sportsman, hunter, and fisherman.

If you are using Cure#1 (pink salt, praque powder, instacure) you will have to weigh out the sodium nitrite and mix with salt and sugar to make a curing agent. .. Thus the weights/volumes for curing are substantially different.

Cure#1 and premixes serve similar functions but the formulations are different.

I prefer to use Cure#1 as I control what goes into the mix, but I do have used the Morton and Hi Mountain products to save time when my job requires me to travel.
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is offline   Reply With Quote


Thanks from: --->
Unread 10-05-2012, 05:41 AM   #10
SmokinAussie
Quintessential Chatty Farker

 
SmokinAussie's Avatar
 
Join Date: 10-19-09
Location: Melbourne, VIC
Downloads: 0
Uploads: 0
Default

Go nuts... http://shop.himtnjerky.com/online/home.php

Cheers!

Bill
__________________
Aussie Lamb Farker Awardee!
Show me smoking and grilling LAMB for an ALF Award!
Resurrected for 2014: PM me if you've posted grilling or smoking LAMB in QTalk!
Just remember... the standard has gone up. You Americans are getting good at LAMB!

IMBAS Certified MOINK BALLER (NOSKOS RULE)
"Bullet Bill" WSM
"Blue Lou" Performer
Too many other bits of BBQ Gear to count!

SmokinAussie is offline   Reply With Quote


Unread 10-05-2012, 09:05 AM   #11
osx-addict
On the road to being a farker
 
Join Date: 07-09-08
Location: Torrance, CA
Downloads: 0
Uploads: 0
Default

Thanks guys as usual for the great insight to the subject!

Tatoosh -- cool that you're in the Philippines! Been there once a number of years ago -- my wife is a Filipina -- I've been to Makati, Batangas and a handful of other places outside of just Manila..

Iam - Thanks for the background on the constitution of each mix and the interchangability (or lack thereof) info..

All: Thanks for the links & book recommendations -- I actually have the Charcuterie book on my Amazon wish list when I've got some spare $$

I'll keep you posted on my meat curing adventures!
osx-addict is offline   Reply With Quote


Unread 10-05-2012, 01:09 PM   #12
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by osx-addict View Post
Thanks guys as usual for the great insight to the subject!

I'll keep you posted on my meat curing adventures!
We look forward to your posts...
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is offline   Reply With Quote


Unread 10-05-2012, 01:19 PM   #13
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

It ain't rocket science but done wrong it can kill your a$$! I own Ruhlman and Kutas books and always review before diving into a project. Good luck, it's fun and very rewarding. My current projects are sausage but I've done pastrami and buckboard bacon in the past. A pork belly is in my future plans.
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote


Unread 10-05-2012, 01:37 PM   #14
captndan
is One Chatty Farker
 
Join Date: 06-29-11
Location: Greeneville TN
Downloads: 0
Uploads: 0
Default

+4 for Third-eye.
captndan is offline   Reply With Quote


Unread 10-05-2012, 03:49 PM   #15
caseydog
somebody shut me the fark up.
 
Join Date: 07-08-10
Location: Texas
Downloads: 1
Uploads: 0
Default

I just bought Charcuterie: The Craft of Salting,Smoking,and Curing, and I am making some Tasso this week. Great book!

CD
caseydog is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:44 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts