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/ck/ - Food & Cooking

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8470458 No.8470458 [Reply] [Original]

I'm starting a 2 week cure with a no solution added pork loin. I trimmed most of the fat (will save for adding to ground venison) and removed the silverskin. I'll add it to a curing brine containing salt, brown sugar, sodium nitrite, mustard seed, black pepper, sage, garlic and thyme. I'll let it cure for 2 weeks and hang in my smoker to smoke until internal temperature reaches 152F. Pic related.

Anyone cure their own meats? Which cuts? Dry cure or wet cure?

>> No.8470467

>>8470458

I make bacon and tasso. In both cases I use a dry cure.

Oh, and I've cured salmon before too.

>> No.8470468

I don't have a smoker but I want one so badly. What do you own?

>> No.8470471

>>8470458
I did a wet cure for ham before christmas. But I have no where suitable to hang it so just left it in the fridge afterwards. Still real tasty but not as good as I hoped.

>> No.8470486
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8470486

>>8470468

>>8470467 here, not OP.

for small things I just use a basic Weber grill.

for larger pieces of meat or big batches I use pic related, a homemade offset pit made from an old propane tank.

>> No.8470682
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8470682

>>8470468
OP here. I use this electric masterbuilt with a digital thermostat. If I remember right, think I paid @ $200 at Sam's. In the pic I have it rigged for cold smoking with an offset firebox.