Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [curing]

57 questions
17
votes
4 answers

How to keep flies away from curing meat

I am in the process of making pinnekjøtt and skerpikjøt, two types of air-dried lamb (salted and unsalted, respectively). I am aware of the risks, not only of bacterial contimination, but also of fly infestation (they will be dried outside, but in a…
canardgras
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6 answers

When curing sausage, which is more important temperature or humidity?

I am curing sausages, pork salami in hog casing to be precise. I am having a hard time maintaining both the temperature and the humidity necessary. I have no trouble controlling temperature 60F/15C. (I have a small wine refrigerator) however the…
Laura Thomas
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10
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2 answers

What is special about pork that makes it so suitable for curing?

No other meat has as many preparations as Pork - you have Bresaola out of beef, and I've seen the odd artisanal lamb and venison product, but why do you not get the range of hams, sausages, bacons etc out of other meats? I'm guessing something to do…
Carl Gregory
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9
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2 answers

Can I use live yoghurt to kick-start fermentation?

I am making a type of fermented sausage from the Faroe Islands. The recipe says to keep them above 20 degrees (Celsius) for the first 12 hours, to make sure the lactobacilli multiply enough to initiate lactic acid fermentation. Included in the…
canardgras
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9
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4 answers

How to cure beef jerky with a minimum of salt?

I just made a batch of jerky last weekend. I used the packet that came with the dehydrator. Marinade for 4 hours, dehydrate at 160 for 14 hours (12 for smaller peices) It turned out excellent! (I did not use the beef jerky gun) My question is, since…
DustinDavis
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8
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2 answers

What's the difference between "English" & "American" bacon?

Prompted by Is it possible to cook bacon without melting as much fat? where I answered in an "English" way… I've had crispy bacon - you can get it on pre-made sandwiches or in chilled packs in the cooked meat section in supermarkets, but bacon in…
Tetsujin
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7
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2 answers

How can I keep corned beef pink?

I have a large gathering on St Patrick's day and serve corned beef. In years past I did all the cooking on that day and missed my own party due to all the work. Last year I cooked the beef the night before, let it cool overnight, and sliced it cold.…
John
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1 answer

Is cured meat broth edible?

We bought a chunk of raw beef in brine in the store. I was marked "fully cured,... boiling will develop pink color". After adding some water and slow cooking it overnight it turned into delicious corned beef with beautiful color and texture. I tried…
Levi Haskell
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6
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1 answer

How can I control humidity levels when curing salami?

I have a problem with a fridge I am converting to a curer, namely high humidity. I have read a similar question on this forum, however my problem is slightly more complicated. I will start off by saying I live in the UK, where humidity is on the…
Baz
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5
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4 answers

Meat curing vs fermenting

I got into somewhat of a heated debate with a friend recently. He keeps on talking about fermenting meats. I told him that he should stop using the word fermenting when talking about meat because that would bring forth a big misunderstanding. I was…
Neil Meyer
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3 answers

Should good prosciutto be refrigerated?

I recently bought a whole bunch of really good, freshly-cut prosciutto in Italy, and I plan to eat it in about a week or two. However, I'm reluctant to stick it in the fridge until that time. In my experience, when I put deli meats or cheese in the…
Archagon
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1 answer

Do I have to cook salame

My specific query is to the products on http://www.columbussalame.com/products/italian-delicacies The website says that it is "cured and naturally aged" Does this mean I dont have to cook it before eating?
bobby
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5
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1 answer

Naan not sticking to tandoor walls

I am having trouble getting my naan bread to stick to the tandoor walls. (Yes, I've tried adding water) I have made the same recipe twice with no issues and now the third time around it doesn't want to stick. I have not seasoned/cured the tandoor,…
Nicole Cairns
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4
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1 answer

Gravlax still red on skin side after 24h of curing

I am trying to make gravlax (lox). Method Clean off salmon fillet (~200g tail portion) Mix 50/50 table salt and sugar Coat skin side in salt/sugar mixture, rub in Coat non-skin side in dill Coat non-skin side in salt/sugar mixture, rub in Place in…
Aaroninus
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4
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1 answer

When is fish 'fully cured' using salt?

I was looking at a 'cold smoked salmon' recipe and it says the fish must be 'fully cured' before smoking. I want to cure using salt so I believe this mean once salt has penetrated throughout the entire flesh rather than a quarter way through or just…
James Wilson
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