Questions tagged [curing]
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Question about soft cures and curing salts
I was advised that your curing salts should be added 0.2% of the salt by weight, so if you have 125kg worth of koshering salt, that is 250grams of curing salt. Can the same be done when you have 100kg kosher salts and 25kg brown sugar, how does the…
Neil Meyer
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What can I cure at 15c and 50% humidity?
I have a basement that stays at a pretty regular 15c and 50% humidity. I dont want to set up a chamber for curing, Id rather just use the conditions I have.
The issue is I cant seem to find products that fit these environments. Is there anything?…
Camboselecta
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Cured Frozen Eggs
I've cured egg yolks before (in salt) and I've learned frozen egg recipe. Freezing an egg allows for it to coagulate and intensify the flavour. I've been trying to figure out how to cure one of these frozen yolks but my issues seems to be that if I…
Jade So
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Is it really that easy to make safe cured salmon with a 3 min sugar/salt brine?
The reason for this question is that I live in a landlocked part of the US, thus; the salmon I have access to isn't "fresh off the boat", and there aren't really any places I have access to sushi grade sushi (which I would just eat raw without…
Bennett Yeo
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Curing fresh ham with limited ingredients
Help Please. I live in Ecuador, in a small coastal fishing village, so ingredients are limited. I purchased a big fresh ham at the market today and want to cure it for Christmas. This is what I have on hand Tenderquick, salt,and sugars. Any help…
Louise
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Is what I want to make Lardo?
I have this idea of curing fat that comes from my biltong making. I'm wondering if this would be Lardo and whether it is a good idea?
I want to take a nice piece of pork backfat (or maybe belly) Salt it (2 hours) with koshering salts off course. Use…
Neil Meyer
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How do I substitute pink salt for Morton Tender Quick called for in recipe?
I have a recipe that calls for 1/4 cup Morton Tender Quick for 3 lbs of ribs. I cannot get Tender Quick, but I do have pink salt. I know that I must use much less pink salt, and probably also need to add some regular salt and maybe some sugar, but…
W. Stewart
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Safety of "more or less" cured pancetta?
I bought a non-dried pancetta and wanted to prepare a pasta recipe that involved cured pancetta. Since it was the weekend and I wouldn't be able to go to the market to get one, I heavily seasoned it with salt, pepper and paprika, and put it wide…
embedded_dev
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Salt cured egg yolk storage life
Does anyone know long would salt cured salted egg yolks keep in the refrigerator?
I've seen a few articles including this one https://practicalselfreliance.com/salt-cured-egg-yolks which notes that its good for about "3-4 weeks if not longer",…
JLawrence
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Can gravlax be hung to dry?
If I cure salmon into gravlax as made in this video featuring a Gordon Ramsey recipe, what would happen if I hung the cured salmon for let's say a week after curing has been done. Of course, hanging it in a suitable environment away from lecherous…
Neil Meyer
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preseasoned pan - now blackened and chipping
While I've found similar posts, I have not found a perfect answer and thought I'd share my cleaning routine in case that is creating a problem. I purchased a pre-seasoned Lodge skillet about a year ago. I also have my Grandmothers old Wagner that…
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Pancetta leaking into cheesecloth
I cured my Mangalitsa pancetta for 7 days and it was stiff. Then I rolled it and it got very soft. I double covered it with cheesecloth and now it is leaking into the cheesecloth. Is this good, bad or indifferent. Right now it is in my basement…
Mark LaPolla
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