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Cured Meat

Please share your favorites that you cook with your spirits or commercial stuff. We love alcohol flavored food.

Re: Cured Meat

Postby punkin » Sat Dec 05, 2015 2:18 pm

They look fantastic.
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Re: Cured Meat

Postby Rebel_Yell » Sat Dec 05, 2015 4:24 pm

Yummy. What temp are you smoking them?
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Re: Cured Meat

Postby vb » Sat Dec 05, 2015 11:08 pm

I tried to keep it around 60 degrees or so, it was pretty cold out, so it was easier to keep the temps down.

I think soon I'll build a proper cold smoker, so I can smoke it for longer.
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Re: Cured Meat

Postby Zymurgy Bob » Sun Dec 06, 2015 12:34 am

On topic, sorta, a buddy of mine has heart problems and is on a very restricted sodium diet. He knew that high concentrations of sugar and/or salt can inhibit bacterial action and thereby preserve meat. What he asked was if anyone knew a salt-free sugar-only (or mostly) method of preserving meat, specifically jerky.

My first thought was like candied fruit or candied ginger, but I figured if anyone knew of such a process, it'd be the buncha clowns on this forum, and specifically this thread. :lol:

Anybody?
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Re: Cured Meat

Postby zedzedtop » Sat Dec 12, 2015 4:55 pm

sugarcreek wrote:>> Finally, 1 years in waiting, I have a PROPER fermentation chamber for my conical fermenter.

Details? (perhaps in a new thread)


I took some pics and will post in a new thread.... 11 years in waiting, not 1!
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Re: Cured Meat

Postby Mud » Sat Dec 19, 2015 10:20 pm

Smoked my first bacon today. VB gave me some pointers. It took a little while to find a place that sells pork bellies. They cured for a week, then they sat uncovered overnight in the fridge. They went in the smoker today for about 6 hours on maple.

I had rinsed them but should have soaked them a bit, too. They turned out a little salty. Could have used more smoke too but I was busy and didn't get started early enough. The flavor and texture are good, though. Overall a success with room for improvement.

7/10. Will do again.
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Re: Cured Meat

Postby punkin » Sun Dec 20, 2015 12:50 pm

Did you wet or dry cure mate?

I've found that 2.8% is the right amount of salt for bacon and hams, whether the weight of the meat + water for brine or just the meat for a dry cure.
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Re: Cured Meat

Postby Mud » Sun Dec 20, 2015 1:06 pm

Dry cure. 1 lbs coarse salt, 2/3 lb brown sugar (I used white + molasses) and some black pepper for each belly. I put them in gallon bags in the fridge and turned them daily.
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Re: Cured Meat

Postby punkin » Sun Dec 20, 2015 2:05 pm

Yep, best to be a bit more scientific i reckon. The Chacuterie book has some great recipes and methods.

I would not hesitate in using any of this guy belows recipes either, he's pretty switched on and his method works.

http://curedmeats.blogspot.com.au/2013/ ... -cure.html
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Re: Cured Meat

Postby Mud » Sun Dec 20, 2015 2:59 pm

punkin wrote:Yep, best to be a bit more scientific i reckon...


What can go wrong with raw pork? :lol: thanks for the link. I suspect Missus Mud bought me that book for Christmas. We'll see. If not its high time to buy it.
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Re: Cured Meat

Postby zedzedtop » Sun Dec 20, 2015 3:11 pm

Smoking a 17lb brisket on Wednesday. If I'd had my shit together a few weeks back, I'd have cured it first to yield a pastrami. I'm a big fan of hot pastrami on rye with kraut. This time it's going to have to be your standard dry rub think. Apple wood for the smoke as that's all I have. The alder chips got dumped on an old mushroom patch.
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Re: Cured Meat

Postby Mangamahu Moonshine » Mon Jan 25, 2016 1:18 am

I have had a few tries at fermenting meat which all came out ok, but I got a bit scared off when I heard about the botulism risks. Once I eventually get a temp controlled cabinet and can safely rule out the possibility of botulism in my fermented meat products I'll get back into it.

It's ridiculously easy to do, though.
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Re: Cured Meat

Postby dutchmancreek » Mon Jan 25, 2016 10:14 am

Mud,
Where do you guys get your pork belly? Since I moved up here, the only place I found that will sell them to me wants $6.00 a pound ( I think that's too high). I used to be able to buy them for about $3.50.
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Re: Cured Meat

Postby punkin » Mon Jan 25, 2016 12:29 pm

Mangamahu Moonshine wrote:I have had a few tries at fermenting meat which all came out ok, but I got a bit scared off when I heard about the botulism risks. Once I eventually get a temp controlled cabinet and can safely rule out the possibility of botulism in my fermented meat products I'll get back into it.

It's ridiculously easy to do, though.


That's what the Cure #2 is for.
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Re: Cured Meat

Postby Mangamahu Moonshine » Mon Jan 25, 2016 5:30 pm

punkin wrote:
Mangamahu Moonshine wrote:I have had a few tries at fermenting meat which all came out ok, but I got a bit scared off when I heard about the botulism risks. Once I eventually get a temp controlled cabinet and can safely rule out the possibility of botulism in my fermented meat products I'll get back into it.

It's ridiculously easy to do, though.


That's what the Cure #2 is for.


Is that in the videos or something? I've only done teliszalami variants so far, with store bought culture starters.
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