Curing meat

[daschoo]

Anyone cure their own meat? Making my first attempt at it, put a kilo of pork loin in the fridge today. I used sea salt, curing salt, dried chilli, black pepper and juniper berries for my cure. After ten days in the fridge I had been going to hang it in casing for a month but my butcher recommended using tea towels, changing them every 5 days or so, instead of buying casing.
Anyone have any advice, recipes or experiences?

 

[Meat-O-Rama]

Closest thing to curing I've done is taking a beef brisket and brining/curing it to make corned beef, then seasoning it up and smoking it real slow for some home made pastrami. mmmm good.....

 

[Ranzo]

Anyone cure their own meat? Making my first attempt at it, put a kilo of pork loin in the fridge today. I used sea salt, curing salt, dried chilli, black pepper and juniper berries for my cure. After ten days in the fridge I had been going to hang it in casing for a month but my butcher recommended using tea towels, changing them every 5 days or so, instead of buying casing.
Anyone have any advice, recipes or experiences?

What's wrong with it?

(sorry)

 

[reddyuta]

do you have a curing chamber where you can control the temperature and humidity?.I always wanted to do this because i love cured meats but i dont have the space.

 

[Wimbo]

Once you stop calling it "pig" & start calling it "meat", there is no longer a cure.

 

[daschoo]

do you have a curing chamber where you can control the temperature and humidity?.I always wanted to do this because i love cured meats but i dont have the space.

i did a wee bit of research online and spoke to my butcher, you don't need any specialist equipment or much space and its surprisingly easy. well that's the theory anyway, i'll let you know in 6 weeks or so whether or not its worked. i would ideally like to smoke it afterwards just to add more flavour but for that you do need equipment and space to keep it.

 

[Hoofbite]

I wouldn't have touched ailing meat in the first place.

 

[daschoo]

just an update if anyones interested. it was ****ing brilliant and i managed not to poison myself so i'm making another couple of smaller ones for christmas.
before i did anything to them
http://i562.***BLOCKED***/albums/ss69/daschoo/CruiseNov2011002.jpg
after they've been cured for 10 days in the salt and spices cure, ready to be hung
http://i562.***BLOCKED***/albums/ss69/daschoo/015.jpg
i'll try and remember to get a couple of photos when they're ready just before christmas once they've dried.

 

[Hoofbite]

just an update if anyones interested. it was ****ing brilliant and i managed not to poison myself so i'm making another couple of smaller ones for christmas.
before i did anything to them
http://i562.***BLOCKED***/albums/ss69/daschoo/CruiseNov2011002.jpg
after they've been cured for 10 days in the salt and spices cure, ready to be hung
http://i562.***BLOCKED***/albums/ss69/daschoo/015.jpg
i'll try and remember to get a couple of photos when they're ready just before christmas once they've dried.

No instructions or recipes?

Slacker.

 

[YosemiteSam]

http://i562.***BLOCKED***/albums/ss69/daschoo/CruiseNov2011002.jpg

Ever thought of cleaning that glass (Pyrex?) baking dish? :laugh2:

 

[Faerluna]

Ever thought of cleaning that glass (Pyrex?) baking dish? :laugh2:

He's also curing the baking dish. Obviously part of the process.

 

[Dallas]

He's also curing the baking dish. Obviously part of the process.

Its a huge part. Everyone knows you don't ever clean a skillet. It takes away from the flavor. Its the same w/ a charcoal cooking grille. NEVER CLEAN IT.

Same w/ curing Pyrex dish.


Durrr.

 

[YosemiteSam]

Its a huge part. Everyone knows you don't ever clean a skillet. It takes away from the flavor. Its the same w/ a charcoal cooking grille. NEVER CLEAN IT.

Same w/ curing Pyrex dish.


Durrr.

Well, you do clean them. (iron skillets) It's just you only use elbow grease and hot water. No soap.

 

[daschoo]

Ever thought of cleaning that glass (Pyrex?) baking dish? :laugh2:

was wondering if anyone was going to pick up on that, nah its all baked on stains. they can stay, too much like hard work trying to clean it :laugh1:
won't do any damage anyway, the meat was only sitting in it while i was mixing up the cure then it went in a ziplock bag until hanging