Questions tagged [curing]
57 questions
5
votes
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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4
votes
1 answer
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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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
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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
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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
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0
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1 answer
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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