Wet curing then smoking for bacon/pastrami.

[somapop]

Might be going a bit off piste here (not really referring to smoking) with the following queries:

(1):
The pork I'm using to cure into bacon has been in the zip bag & box in the fridge for a few days now. Like my previous try at bacon a few years back, the cure ingredients (including, obviously, the salt) has drawn out a lot of moisture (hence my reference to wet curing). Quick read of a few techniques suggest you could either pour this liquid out everyday (and add more cure again...not sure of quantities at the moment), whilst others say keep the moisture in (turning every day) which would result in pancetta rather than 'bacon'.

This is just a trail period at the moment (I'm using pork loin rather than belly), but interested to hear thoughts on this (pouring out liquid every day).
I'll take this out on Firday (6th day) and either hang it for a day (likely!!) or hang it for a week or two in the shed. Actually, there's two loins I've cured so perhaps I'll hang one for a day (and try Saturday) and leave the other for a week.
Does the <15c temperature relate to this type of curing/hanging or is that for longer period dry curing (hams etc)? It's not dropped below 20c during the past few days....!
I won't be cold smoking the bacon this time, but will wait till I pick up a Pro Q in the new year.

(2):
I've also cured a small (rolled) brisket as I want to try to create pastrami. Is it a case of curing as I would bacon (I've only just placed the cure in a zip bag with the brisket) for, say, 5 days then smoking as I would a normal brisket i.e. would I try and take it up to around 95c at 10 hours+? Would it break down like 'non cured' brisket?

I'll definitely pick that curing book mentioned by yetidave on this thread.

Many thanks folks.

[YetiDave]

Absolutely do not pour out the liquid. I'm not sure where you've read that, but from all the reading I've done that seems flat out wrong and a really good way to over-salt and dry out the meat

Pancetta's defined by its seasonings, but other than that it's cured the same as bacon, often with the same cut

As for hanging, if it's not below 15C outside then I'd just leave it uncovered in the fridge for a few days

And yep, cook the brisket in the usual way!

[fitasc]

Have a look here - simple guide to Pastrami:

http://www.theguardian.com/lifeandstyle ... e-pastrami

Worked for me

[somapop]

Have a look here - simple guide to Pastrami:

http://www.theguardian.com/lifeandstyle ... e-pastrami

Worked for me

Nice looking pics

It states cook up internally to 70c, but doesn't give a final internal temp (my last brisket went around 95c - fork twist has to be experienced before it's fully understood!). I guess placing it over a pan of water keep's it moist until fully 'done'.

Looking forward to giving this a go.

Many thanks.

[fitasc]

Some pastrami pics:
https://dl.dropboxusercontent.com/u/728 ... G_0919.JPG
https://dl.dropboxusercontent.com/u/728 ... G_0922.JPG
https://dl.dropboxusercontent.com/u/728 ... 5B1%5D.JPG

Have fun

[somapop]

Absolutely do not pour out the liquid. I'm not sure where you've read that, but from all the reading I've done that seems flat out wrong and a really good way to over-salt and dry out the meat

Pancetta's defined by its seasonings, but other than that it's cured the same as bacon, often with the same cut

As for hanging, if it's not below 15C outside then I'd just leave it uncovered in the fridge for a few days

And yep, cook the brisket in the usual way!

Sorry Dave - I replied to this yesterday but the post vanished (probably hit submit the same time a reply hit the board).
Anyhooo...this was the reply:

___________

Ace! Cheers Dave.

Couple of reads suggest pouring the liquid away (and reapplying the cure/salt mix).
Have a quick look at this linkie:

http://www.accidentalsmallholder.net/food/food-processing/dry-curing-bacon/

However, I'll keep the liquid in. Can't find the exact link which suggest keeping the liquid in ensures it becomes 'pancetta', but it seems to be half and half with regard to whether you should pour out the liquid each day.
The loins have, understandably, firmed up quite a bit however.
Also sounds like loins don't require as much time curing as bellies (4-5 days rather than 6-7) so I guess I could take it out Thursday, dry it in the fridge for a couple of days then try (at least one of them) over the weekend. Should be smoking that brisket on Saturday too. Not the greatest piece of brisket (haven't had chance to visit the butchers), but the one I cooked a week or so back was pretty special...so even higher hopes when I pick up decent cuts.

_____________

Cheers!

[somapop]

Some pastrami pics:
https://dl.dropboxusercontent.com/u/728 ... G_0919.JPG
https://dl.dropboxusercontent.com/u/728 ... G_0922.JPG
https://dl.dropboxusercontent.com/u/728 ... 5B1%5D.JPG

Have fun

Cheers - lovely pics.
Nice cuts there. Nothing like my mini rolled brisket, but I'll use something like that when I visit a proper butcher.

[essexsmoker]

Hi All,

I've seen a few recipes around for wet cure but I wondered if anyone knows if they relate to meat weight in any way?

I assume there is a relationship, since surely the recipe for a 2kg joint would have insufficient ingredients for a 6kg joint, or vice versa, have too much and be poisonous?

Thanks.

[essexsmoker]

@fitasc thats looks awesome.

[YetiDave]

Absolutely do not pour out the liquid. I'm not sure where you've read that, but from all the reading I've done that seems flat out wrong and a really good way to over-salt and dry out the meat

Pancetta's defined by its seasonings, but other than that it's cured the same as bacon, often with the same cut

As for hanging, if it's not below 15C outside then I'd just leave it uncovered in the fridge for a few days

And yep, cook the brisket in the usual way!

Sorry Dave - I replied to this yesterday but the post vanished (probably hit submit the same time a reply hit the board).
Anyhooo...this was the reply:

___________

Ace! Cheers Dave.

Couple of reads suggest pouring the liquid away (and reapplying the cure/salt mix).
Have a quick look at this linkie:

http://www.accidentalsmallholder.net/food/food-processing/dry-curing-bacon/

However, I'll keep the liquid in. Can't find the exact link which suggest keeping the liquid in ensures it becomes 'pancetta', but it seems to be half and half with regard to whether you should pour out the liquid each day.
The loins have, understandably, firmed up quite a bit however.
Also sounds like loins don't require as much time curing as bellies (4-5 days rather than 6-7) so I guess I could take it out Thursday, dry it in the fridge for a couple of days then try (at least one of them) over the weekend. Should be smoking that brisket on Saturday too. Not the greatest piece of brisket (haven't had chance to visit the butchers), but the one I cooked a week or so back was pretty special...so even higher hopes when I pick up decent cuts.

_____________

Cheers!

Sweet mother of all that is holy -
15% salt
1.5% sugar
0.5 grams of saltpetre per kg of meat

15% salt!? You need 3% at most!