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Why Cook after Curing?
I'm Hungarian by birth so quite familiar with eating (but not making) cold smoked pork cuts. Typically at harvest time, just before winter, pork is ground into sausage, cut into loins, hams etc. and salt cured, smoked and hung to dry in the woodshed. That way meat lasts well into the following... -
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Why Cook after Curing?
I'm still confused as to why meat is cooked after curing. I always believed that using the curing salt method was sufficient, but it seems any recipe I've found on-line says to mix up the cure - and sugar, etc - and ziplock it for 5 or 6 days, then smoke to and internal temp of 145 or so. My... -
Greetings from the Great White North
Hi folks, I'm in Toronto and have a Bradley Digital Smoker. Still a bit of a noob as all I've done are pork loins, salmon, and chicken. This Bradley is my third smoker, Started with their portable version and decided I needed something a bit larger and substantial, so bought a charcoal fired...
