Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [curing]

57 questions
2
votes
1 answer

Irish Bacon Ribs

Does anyone have the recipe on how to make these classic, old-school ribs? I'm not looking for the cooking recipe but the following: What pork cut is it? (I believe it's the babyback rib rack) How do you cure it? (probably similarly to corned beef…
PMSGoog
  • 21
  • 4
2
votes
1 answer

Curing with smoked salt

I have a question about Ruhlman’s home cured bacon recipe. I do not have a smoker and I know the smoking step is optional but I was thinking that if I used Maldon Smoked Sea Salt Flakes instead of the suggested Morton or Diamond Crystal it would…
Michael
  • 265
  • 2
  • 3
  • 13
2
votes
1 answer

Soppressata, prosciutto, and other meats; how is it safe?

Call me naive, but isn't this essentially uncooked meat? Reading how prosciutto is prepared now, and I don't see any cooking involved, just salting, pressing, and letting sit, sometimes for years. Leaving food out for years at a time should make it…
gator
  • 327
  • 3
  • 9
2
votes
2 answers

How much salt and pink salt do I need for pork sausage?

How much salt and pink salt (in grams) do I need for 50kg of pork sausages? I have worked out for 50kg of pork meat I will need 1200g of salt and 155g of pink salt. Is this correct?
rino
  • 29
  • 1
  • 1
  • 2
2
votes
0 answers

How long should I cure or brine Turkey Pastrami?

I want to make turkey pastrami for the first time. I have made beef pastrami successfully a few times. All the recipes for turkey pastrami call for curing or brining the turkey for a very short amount of time (1-3 days) compared to all the beef…
noslenkwah
  • 216
  • 1
  • 4
2
votes
1 answer

Does the sugar used in the curing process of Gravlax add to the caloric value of the final product?

When making Gravlax, a mixture of sugar and salt is used to coat the fish and cure it. After the curing time has passed, the curing mixture is washed off together with any spices used and the excess fluids secreted from the fish. Does the sugar…
SIMEL
  • 629
  • 1
  • 7
  • 18
1
vote
0 answers

Curing strength of celery powder vs pink salt

I would like to ask the differences in curing strength of celery powder vs pink salt when used in a salt mixure. Should I use more or less celery powder when substituting it for pink salt?
wearashirt
  • 1,400
  • 2
  • 21
  • 33
1
vote
0 answers

Faster to wet cure in room temp?

Since curing meats had historically been done for food storage safety and without refrigeration -- is it likely that we should be curing outside the refrigerator as well? Will the meat and pertinent bacteria cure faster? I've been curing meats with…
wearashirt
  • 1,400
  • 2
  • 21
  • 33
1
vote
3 answers

Does there exist a chemical-free, homemade substitute to deli?

Kids eat cold cuts cheerfully, whether alone or in sandwiches. I avoid salamis as their (saturated) fat content is conspicuous and alarming, but even the better ones, such as capocollo, are still filled with chemicals, with MSG, sodium erythorbate,…
Calaf
  • 657
  • 2
  • 9
  • 19
1
vote
3 answers

Can you safely triple the brine recipe for corned beef?

I am picking up a full packers cut brisket tomorrow, weighing in at about 15 lbs. I am going to be making my very first pastrami. For the Corning brine, all recipes I find call for: 1 gallon/4 liters water 1.5 cup/350g salt 1 cup/225g…
Matthew
  • 3,372
  • 8
  • 36
  • 55
1
vote
1 answer

Pastrami dry cure calculator

I have a left over chunk of brisket flat that I'd like to use to make pastrami. I make bacon regularly, and always dry cure as it's tidier and I think it's easier to be more precise which I prefer due to the nitrite. Unfortunately I can't seem to…
Dave Smylie
  • 41
  • 6
1
vote
0 answers

Are these green areas on my cured ham a health problem?

In below images I highlighted a green coloration on my cured boar ham. It cured for 5 days in an open plastic box in my cellar. I put a lot of salt around it and a weight on top (it was maybe 75% submerged and fully coated with salt and powdered…
edk
  • 11
  • 1
1
vote
3 answers

Are non-brisket cuts suitable for corned beef?

I was about to make corned beef brisket again, but I just realized that perhaps brisket is traditionally used only because it used to be the cheapest cut available. Eye of round for instance is currently half the price of brisket, but it has far…
Ray Butterworth
  • 914
  • 1
  • 6
  • 18
1
vote
1 answer

Making Prosciutto with skin off (Wrapping in butcher paper?)

Can I make prosciutto if my ham has no skin? Will this be a problem? I was going to try it anyway but the question becomes, do I just coat the whole ham in struto? And then do I wrap it in butcher paper or double wrap it in cheesecloth?
Mark LaPolla
  • 59
  • 4
1
vote
2 answers

What types of cured meat are ethically sourced?

I am looking for cured meat, especially ham, which I can buy in Germany and eat with a good conscience. There are two aspects that I am concerned about: Animal maltreatment: I particularly wish to avoid products from intensive animal husbandry or…
PJTraill
  • 127
  • 5
1 2
3
4