Hello,

I am looking for some new or different spice/herb combinations for my basic cure recipe.

Anyone have anything that they have found?

Thanks

I wanted to jump onto the duck breast prosciutto bandwagon and started resting a duck breast in salt for 24 hours, however, forgetfulness set in and the breast has now been in salt for 2 weeks.

My question is whether or not I can still eat this breast or if I should start over.

Hi all

I want to make Arminian bastorma (lean cut cured with salt, then washed and hanged covered with fenugreek and different spices)

Every recipe I read is not using curing salt. I was wandering if it is nesseary here and in general is there a way of making sense in when it is nesseary and when it isn't

(I understand that when using ground beef, the lack of oxygen inside the sausage can be a nice place for botulinum, so I ask mainly about whole cuts),

I was starting on a batch of summer sausage and something came up and I had to stop. I’m sure the meat is fine to sit in the fridge overnight but I’m not sure what to do with the casings. I had them in warm water and stuck the bowl in the fridge for now but don’t know if anyone has any other suggestions. Will they be fine to use tomorrow after soaking in the fridge overnight?

Got this country dry cured ham from my dad and it has been on my counter for about a month. The package says it’s safe to leave on your counter for 2 months. I believe the company it’s from is Felts Genuine.

I had pork shoulder and decided to try to make a cured meat like coppa, the recipe called form 12 days in dry cure wrapped in film then 12 days dry hanging in the fridge. Today I took it out and started slicing and I think the meat inside is not cured! Can someone tell me if this is safe to eat like this or will I need to cook it to eat it like bacon?

I’ve got a Bresaola that I’ve started that I think may be drying a little too quick and wanted to check with the Reddit brain trust for opinions.

I followed the 2 guys and a cooler curing method and let the eye of round cure for 4 weeks in a vac bag. Since I don’t have a curing chamber and have never had much success with the Umai bags so I am using the dry age steak wraps this time around. Starting trimmed weight prior to curing was 1083g, after 9 days wrapped in my fridge it’s already down to 832g (23% weight loss).

Feel like that’s pretty quick and perhaps an indicator of case hardening? Anything to do or be concerned about at this point or should I just let it go to 35-40% weight loss and then vac seal for another few weeks in an attempt to salvage it?

Hey everyone, question from a newbie. I put my cure on some pork (a belly and a shoulder), vacuum sealed it, and placed it in the fridge. At some point, the fridge died, and I transferred it to my main fridge. I was able to get a wine fridge that I can keep between 50 and 60 degrees, and just over 60 percent humidity (supposedly 80 percent now, but I'll believe it if it lasts). Problem is, cure time should have been 2 weeks, but the fridge went out at 2 weeks, so it's been about 6 weeks curing in the vacuum bag. Will this be a problem for safety or quality? Can you cure for too long?

Note: I used PP2, as I planned for a long drying process, although I will be cooking the pork belly.

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I made a brine for a pastrami (first time curing meats, I was unaware that curing salt was dangerous until this afternoon.) I purchased a 5.5kg brisket but I trimmed it down a bit so call it 4.5-5kg, roughly 10-11lbs.

I used Prague powder #1 I am worried I used too much in my brine.

Recipe called for 2tsp or 12g (made special mention to use grams) for a 5-6 lb Brisket so I doubled it, used 4 tsp that I also weighed out and it came to roughly 24-26g. (Recipe here!)

I weighed my curing salt left over from a 140g bag it came to 114g so that means that I used 26g in the brine. 8L or 2Gallons of water was used in the brine and it sat for 7 days. Currently sitting in a water bath to desalinate before the smoke tomorrow. Used about 450-500g of pickling salt as well.

Did I use too much curing salt and should I throw out my pastrami? Thanks for any help and advice I am new to all of this and am just seeing a lot of conflicting information.

Pancetta

Just wanted to run some things by you experts to check I'm doing the right thing.

So,

Got some pork belly. Washed and dried before rubbing in 35grms salt per kilo as well as 10grms pepper and some chili and pimiento.

All good so far?

It's now in the fridge for 7 days in a ziplock plastic bag. I'm turning every day.

After seven days I will take it out and wash it thoroughly of salt etc before coating it with pepper, and maybe some other stuff.

Then, back in the fridge until it's lost 25 percent (?) of it's weight.

Is it then ready to eat? And can I eat it without cooking?

I understand a fridge isn't optimal, but I'm not sure any other rooms would be cool enough (it's late summer in Spain here) apart from the cellar.

I'd feel uncomfortable hanging it there. Do you guys not worry about flies and ants and stuff?

So that's it basically. Am I doing it right?

Behold , the final product of hot capocollo. I finally got this baby to bind without farce. I know most dry cure coppa muscles but in Pittsburgh when we went to get capocollo it was this format ! Very happy with results

Second salt wasn't so bad. Hanging them might kill me.

I get a great deal on certain appliances. I make a lot of pizza and want to get into making my own salami (possibly pepperoni) as its just too expensive to buy non-pork. and I enjoy the process of things.

I get great deals on many appliances and am curious what I would actually need to get going making homemade salami.

Given my ability to source appliances, I want some thats meant to do the job, not just a home hack.

So, if I want to make the proper hard salami (I enjoy Whole foods' beef salami). What do I need to get the drying and curing process done correctly?

I see many people say not to use a drying chamber as they will dry out the salami too quickly. I see people using repurposed wine coolers and refrigerators. But surely, this can't be how everyone is doing it, is it?

Is there a device or something specifically made for this purpose? Is there a name for the appliance that will have the right tools (for keeping the right humidity, temp etc) for the purpose of making these cured dried/aged meats??

My apologies if this question has been asked recently. What internal temp should I aim for when I'm smoking pastrami? I've googled it several times and see everything from 155 F to 195 F. (This is for slicing very thin and serving in sandwiches.)