cure

The Unofficial Basic Meat Curing Thread The following posts are a collection of Topics / Subjects I have used for teaching Culinary Students the art of curing meats for the past 18+ years. I thought I'd share them with everyone here and help to maybe answer some common question that always...

Some elves just dumped a bed full of avocado wood in my truck. How long does it take these to cure?

Trying to get better about documenting my exploits somewhere, and this is much more fun and interactive than a blog. Like many others around here, I decided to snatch up a pork belly from Costco a few weeks ago to try my hand at bacon. Started with a belly just shy of 10# and cut it up into 4...

Homemade Bacon is the gateway meat. I said this to my friend and fellow brethren Dennis (GSXR883) The first time I tried his bacon. I could see immediately that this wasn't going to end well. Delicious, certainly, but not that well for my health of waistline. Sure enough, in no time I...

Ok, lots of reading, and Internet searches about how to prep my first pork bellies for bacon. As many opinions as I found, you'd think I was searching for brisket ideas. So I'm on a bacon journey...I found local pork bellies at an Asian market. They had already been cut down to 2 pound slabs...

Since the temps have dipped in south florida, I have been thinking about doing some bacon. Figure I will do it at night next weekend when the temps go down and do it over night. I am trying to find a recipe/tutorial on here and it has been daunting. So my fellow brethren whom I have learned...

In another forum, I ran across WhitetailFan's recipe for thick cut pork chops that were submerged in a wet cure, then smoked. I tried making them following his recipe and they were a bit dry when they finished at a specified 150F. This time I will not finish them quite so high, maybe 141F. I...

Many times I have wanted Tasso Ham for cajun dishes, especially gumbo or red beans and rice, during football season. Tasso ham is a cured pork that is heavily seasoned and is used to spice dishes, not to eat straight. I have always settled for sausage and a bunch of spices. Because the stuff is...

I recently posted about some brine/cured (and smoked) Pork Chops I made. I have eaten a few of them over the last few days, liking them better every time, save that I overcooked them and need to adjust for that. The original recipe called for Morton Tender Quick, 1 cup to 4 cups of water. I...

I've been searching around for a guide to curing and smoking pork belly to make bacon. If anyone has a link or helpful info. I would really appreciate it!

We'll call this "Part 1" Alrighty, something I've wanted to do for some time is start a thread that puts all of the pieces together for the folks beginning their adventure into charcuterie. I am in no way an expert in the field, I only know what I've been able to glean from other's...

I bought a traeger deluxe (bbq100) off of craigslist. The inside is all rusted. Mainly just surface rust. The fire pot cover is a bit more rusted and flaky. I am thinking I should recure the inside. i was going to clean it all w/ a wire brush and then reseason as if new. Does this sound...