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Questions tagged [curing]

57 questions
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Is Himalayan pink salt the same as the pink salt used for curing?

I'm interested in curing meat, and most recipes require pink salt (which contains nitrites to help cure the meat). Is Himalayan pink salt the same thing?
tM --
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Can you cure fish in jar?

Since it will be cold for some time, I was thinking of using my detached, unheated shed to pickle some veggies. But another thought I was having was to actually cure/can some herrings or sardines (or another kind of blue fish) in a jar with water…
amphibient
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Is there an aging process by which to "oak" meat?

I was hoping there might be more ideas under this question, but I have been reading up on aging and curing meat and would like to know if there is some kind of process that, while aging the meat, can impart an oak flavor. Sorry, any answer cannot…
mfg
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Why isn't my homemade pepperoni orange?

I bought a large pork shoulder, broke it down into manageable pieces (it's just myself and my wife), and with one piece I decided to make pepperoni. I followed what seemed to be a pretty standard recipe: Grind Add spices (fennel, red pepper,…
Ray
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Replacing red wine by vinegar to do a beef salami

is it safe to replace wine by vinegar, rice vinegar or apple cider to do a homemade Salami?
Nadia
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Curing pork belly for bacon - how much juice should come out?

So I am curing some bacon - my third batch using small 1.5kg pieces of pork belly. The method is simple: cut skin off, rub in salt and a little brown sugar, put in a ziplock bag in the fridge and flip each day for five days then rinse thoroughly and…
Warren
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Is it safe to use non-sashimi grade fish to make gravlax?

Background: I am trying to make gravlax, but some recipes I see use sashimi quality fish, and others do not, see: Recipe without sashimi quality…
Alex
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Do I have to cure a fresh ham before smoking?

I have a fresh ham. Do I need to cure it somehow before I put it in the stove-top smoker?
chicks2001
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Please explain my meat dry curing observations

I am currently testing dry curing. I noticed that within 2 days most of the water had dropped out of the meat and subsequently there was no more water loss. I know because I placed some newspaper underneath the items, caught the water, removed the…
James Wilson
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How long can you safely cure using Morton's Tender Quick?

Morton's Tender Quick says to cure for hours, but the curing recipe I am using says to cure my ham for 4 days. I am wondering does Morton's Tender Quick cure so fast that it only needs hours? Or can I cure with it as long as 4 days? or is that only…
Jakatak
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How can I substitute Tender Quick® for pink salt + kosher salt?

I have a recipe for pastrami that calls for 1 T of pink salt + 3/4 cup of kosher salt. I don't have access to pink salt or saltpeter, but I do have Morton® Tender Quick®. I imagine that I can use the Tender Quick® in place of the pink salt and…
Ray
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Pink curing salt turned yellow - safe to use?

I have a bag of pink curing salt (Prague powder / instacure) #1 that has been in a cupboard since November 2019. It has been stored in its original packaging: a zip-lock style bag, which I have opened and resealed several times. The seal has been…
LSchoon
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Is there any use for the bark trimmings of dry aged beef?

I have dry aged my own beef, and now Im wondering if there are any applications for the bark trimmings aside from binning them. Also wondering whether it is safe to be consumed. I aged my beef in an umai bag :)
Lucas Kauffman
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How do you make unsalted olives?

How do I cure olives without using salt? Is oil the only option? Or salt free fermentation of some sort? I found this one claiming to be unsalted but couldn't find any recipe/resource describing the process?
Dan B
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What do I do with the egg that contains a crack while curing in brine?

I am making some salted eggs using a saturated brine solution. I just noticed one of the eggs has crack in it. Should I be worried? The recipe instruction says I should check if one of the eggs have a crack but did not specify why or what to do with…
akino
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