Curing Projects

[Bacchus]

What are some of your favorite/best curing experiences? I have done pork loin a few times and belly once, all with great results. I have used both Hi Mountian Buckboard cure and Morton TQ. Would love to see some pics.

Thanks in advance!

 

[cowgirl]

I make a lot of bacon.. http://www.bbq-brethren.com/forum/showthread.php?t=53606

http://www.bbq-brethren.com/forum/showthread.php?t=53606&page=4

also like to make pastrami and cure venison...

http://www.bbq-brethren.com/forum/showthread.php?t=56614

http://www.bbq-brethren.com/forum/showthread.php?t=59226

I like to quick cure pork loins and chops...

http://www.bbq-brethren.com/forum/showthread.php?t=85365


The quick cure of overnight or a few hours adds a lot of moisture to the loin.

 

[Jburt]

I've been using th High Mountain to cure jerky, but I've been using Plowboys bovine bold rub as the seasoning instead of the packet they give you.

It's AWESOME! Rudy's rub is second-larger particles and a bit more pepper.

 

[CajunSmoker]

Corned beef, pastrami, regular and canadian bacon, andouille sausages and tasso ham. Curing and smoking meats is something I love to do.

 

[Kevin]

Corned beef, pastrami, regular and canadian bacon, andouille sausages and tasso ham. Curing and smoking meats is something I love to do.

Yes to all of the above except Tasso. I've got to give that a shot.

 

[Bacchus]

jeanie you are an artist.

would love to hear more about that stuff Rodger.