Recent content by klyde
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Brisket >>> Corned Beff >>> Pastrami = Curing (seasoning ???)
Thx for answering! Cure #1 - Yep So you double all spices? Once during curing and again before baking (me)? And it doesn't over power the taste of the meat? -
Brisket >>> Corned Beff >>> Pastrami = Curing (seasoning ???)
Thanks for the recipe. Curious that you think the smoked salt will have no effect. Have you used them before? -
Brisket >>> Corned Beff >>> Pastrami = Curing (seasoning ???)
oops - no way to delete your own post??? -
Brisket >>> Corned Beff >>> Pastrami = Curing (seasoning ???)
Hi guys My first attempt at this Pastrami thingy. After spending weeks scouring the internet for ideas & recipes, I am at a cross road. About half the info out there says add all the spices and flavorings during the curing process and the other half says to do a simple cure first and then add... -
What do you think - my different approach idea?
I couldn't agree more. After months of research, the most common recipe for a cure mixture I have seen is as follows... Salt = 3 % of weight of meat. Cure = 0.25 - 0.30 % of weight of meat. So, unless otherwise instructed, I will ignore what recipes say on this.- klyde
- Post #8
- Forum: Hot Smoked Bacon
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What do you think - my different approach idea?
Yep, because of the long cure & hang time... Cure#2 is for sure the way to go. I was 96% thinking that cooking wasn't necessary but I am a green noob and just wanted to make sure. I just started Ruhlman's book and quite frankly, I am a little disappointed with it. Half the book is about...- klyde
- Post #6
- Forum: Hot Smoked Bacon
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What do you think - my different approach idea?
Oh, forgot to mention that part of the seasoning will be with cold smoked hickory salt. ALSO: Should I remove the skin first with this method? Since it will probably dry for 6-8 weeks, it can be eaten with cooking - right? Thx.- klyde
- Post #4
- Forum: Hot Smoked Bacon
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What do you think - my different approach idea?
Thx for the link to that cool post!- klyde
- Post #3
- Forum: Hot Smoked Bacon
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What do you think - my different approach idea?
Hi guys, I had a thought today (ouch that hurt) LOL. Anyway, how do you think the results would turn out if you processed a Pork Belly just like you would with Bresaola? Cure in a vac-sealed bag for two weeks, add seasonings and hang dry, in an controlled environment, until it lost 30% of...- klyde
- Thread
- Replies: 9
- Forum: Hot Smoked Bacon
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What type of salt to use during curing meat?
Thank you very much for the detailed and concise answer. My original concern was that if the granular or flake were too large it could shield the meat from the cure#2 and I had heard that the large flakes retarded moisture from leaving the meat during the cure. After thinking about it some...- klyde
- Post #12
- Forum: General Discussion
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What type of salt to use during curing meat?
Yes, the scale reads to the tenth of a gram. I will be adjusting my recipes to use a percentage of the weight of the meat. Regular salt = 3% Cure#2 = 0.25%. The book is the new updated edition, but thanks for the heads up. Not an issue for I will go as stated above, maybe 0.3% cure#2...- klyde
- Post #10
- Forum: General Discussion
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What type of salt to use during curing meat?
LOL, good idea... Hadn't thought about that. Thxs for the link.- klyde
- Post #9
- Forum: General Discussion
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What type of salt to use during curing meat?
Yep, got that covered with a digital thermometer & hygrometer unit with 3 ft. wired probe so I can monitor what's going on without opening the door. I'll get a mister if I have to. My thoughts are to use a dish of water with a rag coming out of it to raise humidity and tray of salt or baking...- klyde
- Post #5
- Forum: General Discussion
