Wet curing then smoking for bacon/pastrami.

[YetiDave]

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.

I can give you dry cure ratios -

You want 3% of the meat's weight in salt, 1% in sugar and 0.25% in cure #1, or for every kilo of meat -
30g salt
10g sugar
2.5g cure #1

I'm sure there's a formula for brining, but it does seem a little more sketchy than specific dry curing weights

[fitasc]

I followed the Guardian link recipe exactly.

A couple of observations:

Far too much liquid for my 2 kg brisket, so next time will reduce qty to 2 litres.
Way too salty on first tasting, will soak for 24 hours in fresh water after curing next time.

It was still very nice Pastrami & going to have another go in the next few days.

Cheers - Bob

[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!

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!

I nearly followed your post from page on this thread:

The basic cure I use is 3 times the meat's weight in salt, 1% in sugar and 0.25% cure #1. Rub onto the meat and place in a ziplock bag or tupperware container, flip every day to give each side equal time in the brine that forms, then rinse and pat dry and it's done.

Surely a typo?!

I did indeed use 15% salt....so I guess it's going to be pretty salty I will be soaking (and changing water) - originally 2 hours in water, rinse then another hour. It might requite longer by the sounds of it....
Cheers.

[aris]

Use Len Poli's recipe. I tried it and it tasted good. Not as tender as I would have liked, but that is more in the cooking than curing. The steaming did help a lot though. I cooked in the oven too - may try the smoker next time.

All Len's recipes are tried and tested (by him) and very concise, and safe by today's standards.

[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.

I can give you dry cure ratios -

You want 3% of the meat's weight in salt, 1% in sugar and 0.25% in cure #1, or for every kilo of meat -
30g salt
10g sugar
2.5g cure #1

I'm sure there's a formula for brining, but it does seem a little more sketchy than specific dry curing weights

Thanks for that. Might give that a go too. Not really fussed which method I use, just want safe and the best.

[YetiDave]

It's safe and won't end up overly salty. I've cured plenty using that formula and it's done the rounds on the BBQ Brethren forums too. You can vary the salt content if you like - anywhere from 2.5%-3.5% will work. Then just add whatever extra seasonings you want

[somapop]

Use Len Poli's recipe. I tried it and it tasted good. Not as tender as I would have liked, but that is more in the cooking than curing. The steaming did help a lot though. I cooked in the oven too - may try the smoker next time.

All Len's recipes are tried and tested (by him) and very concise, and safe by today's standards.

Is Len a poster on here, or someone found on t'web? I'll look it up.
3-4 hours on the smoker until the initial temp is hit, then steam (covered in foil) over a pan of hot water?
Fingers crossed weather wise, I'll be cooking this on Saturday.
I've a feeling if I've over salted, I'll have to soak for a good day - only concern with that is I might leech out some of the flavours I've added to both the bacon and brisket (*rosemary, garlic, maple etc).

* I have a 30' long rosemary 'hedge' I planted last year...can't give the stuff away there's so much

[aris]

http://lpoli.50webs.com/index_files/Pastrami.pdf

Check out his website too : http://lpoli.50webs.com/

When I made it, I injected the brine to speed things up. worked fine and it was nice and pink throughout after cooking.

[essexsmoker]

It's safe and won't end up overly salty. I've cured plenty using that formula and it's done the rounds on the BBQ Brethren forums too. You can vary the salt content if you like - anywhere from 2.5%-3.5% will work. Then just add whatever extra seasonings you want

Smashing ta.

[essexsmoker]

It's safe and won't end up overly salty. I've cured plenty using that formula and it's done the rounds on the BBQ Brethren forums too. You can vary the salt content if you like - anywhere from 2.5%-3.5% will work. Then just add whatever extra seasonings you want

Do you prick the meat through all over? I have seen that done and can see how that would work but wondered if it would cause the moisture to come out too much on cooking.

What temp do you take it to? Or just cook till soft?

Thanks.