View Full Version : Meat Curing

Crazy Harry
09-18-2011, 10:27 PM
I just got this guide from the makers of Tender Quick. Good information for making ham and bacon that I will have to try. The book is not copyrighted:clap2:

(I tried to put the whole thing here but it would not fit)

Crazy Harry
09-18-2011, 10:43 PM
I split it in two, here is the first half

and the second half

09-19-2011, 11:43 AM
I make Bresaola and Lonzino with recipes from Lou Poli's web site... excellent!!


and have also made various air dried sausages from recipes I found there..

Here my Bresaola:
https://byfiles.storage.live.com/y1pb3XLfuYjbGPRCpzNyhEuINqHL82T_mPwyW1HfD6HuI5NRE0 KQ57X-erYipTmzlwgpITh2x2Aw4s/HPIM1359_640x480.JPG?psid=1

and here the Lonzino:

here my dryer (I use a little Peltier type cooling refrigerator..- works like a champ..) on top the Bresaolas and hanging you see the Lonzinos.

https://byfiles.storage.live.com/y1ppzhT_DdtRUtNPopJtiFEbhfTskmjqURQAzsxJF7HX57cTon SO8DtoLhPXwP4uTAzSn0jYx-5MkI/Bresaola%20%26%20Lonzino.JPG?psid=1

09-19-2011, 11:45 AM
and here another good site if tyou want to know more about smoking, curing and making sausages..



09-19-2011, 11:57 AM
Thanks y'all! Curing my second batch of bacon right now (from Rytek Kutas' book - first batch from Charcuterie book - turned out great) and I wanna do a ham for Thanksgiving.

09-19-2011, 02:54 PM
I'll enjoy that read. I just wet cured a ham with Tender quick and just took it off of the smoker. We will see how it comes out.