British BBQ Society Forums

Sorry folks - bit 'creative' in my curing descriptions

Yes - I guess I meant dry curing over brining and air drying (the zip bag is bloody wet after a week in the fridge with the cure mind... )

Great advice on here (tip top nitrite/nitrate description too Dave).

I have around 1.3kg of decent pork loin which I'm going to start curing this weekend (#1 cure delivered) - approx around 2.5kg of #1 per kilo?. I'll probably smoke half to cook and leave the other half to use as you would ordinary bacon. My mother in law donated her old bacon slicer to us a few years ago...time to get it out.

Just back to the cold smoking (hoping to pick a Pro Q up for crimbo ) - would you merely cold smoke the dry cured bacon then cook it as normal?

As for air drying...I'm all ears on that front too - would love to do something like that, but always assumed it was a no no unless you had the right kit.

Cheers.

2.5g, not kg Typo I know..

Yeah typically I'd cold smoke for about 12 hours overnight, then just let it sit in the fridge to breathe and dry out for a day. Then slice, fry, eat.

Air drying is easy to do for short periods, so long as the ambient temperature doesn't get above 15C you're safe to hang meat to dry (in a well ventilated place) It's worthwhile doing with cold smoked bacon as the moisture loss makes it a little easier to slice. Really you should also keep an eye on humidity - too high can cause spoilage, too low and it'll get too dry.. But really if you're only hanging stuff for a week or two, I wouldn't worry too much

Ruhlman's Charcuterie is a good book to pick up if you wanna read more on the subject

I too would like to try making pastrami by wet curing. I'm trying to get enough info to make the cure myself too. Only just started looking into it but very interesting.


@somapop, Where have you ordered your 0.1g scales from?

YetiDave wrote:2.5g, not kg Typo I know..

Yeah typically I'd cold smoke for about 12 hours overnight, then just let it sit in the fridge to breathe and dry out for a day. Then slice, fry, eat.

Air drying is easy to do for short periods, so long as the ambient temperature doesn't get above 15C you're safe to hang meat to dry (in a well ventilated place) It's worthwhile doing with cold smoked bacon as the moisture loss makes it a little easier to slice. Really you should also keep an eye on humidity - too high can cause spoilage, too low and it'll get too dry.. But really if you're only hanging stuff for a week or two, I wouldn't worry too much

Ruhlman's Charcuterie is a good book to pick up if you wanna read more on the subject

The shed might see a bit of action this winter (hoping for a cold one unlike last year's 'balmy' winter
I also read that after you've dry cured the pork/bacon then hanging and drying is also a good idea (up to two weeks). Might try that (not sure I could last two weeks however ).

I'll try and dig that book out on fleabay.
Cheers.

essexsmoker wrote:I too would like to try making pastrami by wet curing. I'm trying to get enough info to make the cure myself too. Only just started looking into it but very interesting.


@somapop, Where have you ordered your 0.1g scales from?

Not too sure what the rules on posting links are there, but have a look at 'Smart Weigh Elite Digital Pocket Scale' on the likes of Amazon.
Seem to garner very favourable reviews given the price. My model is the 'SWS1kg' - basically it weighs anything from 0.1g up to 1kg - some of the models weight slightly less.
Paid around £6 for it and it's a great piece of kit. Been after one for years (for my coffee beans/grinds) but I can now use this for the #1 cure weighing too.



Cheers.

PS - Yes - typo - don't place 2.5KG of the stuff in with your meats!!

That book is on amazon for about £18, now added to my wish list but 22 items on there at mo :-/ thanks for recommendation tho dave

Them scales are really good, same as my 1s and had loads of use with my arty farty cheffing!

I've got a separate 2TB HDD for my amazon wish list

Aye - impressed with those scales. My espressos and flat whites have improved already

What 'arty farty' stuff to you also do with them pray tell?!

Cheers.

somapop wrote:I've got a separate 2TB HDD for my amazon wish list .

Lmao fair one!

Used them for foams and gel and the like in starred restaurants but am over that now, back to basics for me i love cooking and love to learn

Thanks for the info! Will look that up.

I've got the 100g unit on my list from my wife.

Been wanting an accurate scale for ages for spices but never got around to buying one.