Meat Curing

[Crazy Harry]

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:
View attachment meat curing0001.pdf


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

 

[Crazy Harry]

I split it in two, here is the first half
View attachment meat curing part 1.pdf

and the second half
View attachment meat curoing part 2.pdf

 

[GARNAAL]

my experiences with meat curing..

I make Bresaola and Lonzino with recipes from Lou Poli's web site... excellent!!

http://lpoli.50webs.com/Sausage recipes.htm

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

Here my Bresaola:

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.

 

[GARNAAL]

and here another good site if tyou want to know more about smoking, curing and making sausages..

http://www.wedlinydomowe.com/

 

[gtr]

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.

 

[nucornhusker]

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.