Justin

Buy British

I know, I did, opening up the discussion, thx david

You will have to cure it first. Otherwise water in the beef will cause it to go off? @Wade @sotv

No problem. Sous vide frozen koftas? I like the char on bbq kofta. And the oil. So not sure would be good for home cook. Catering. I know pulled pork ahead on smoker then sous vide to warm up at venue can work?

ok wet maturation (ie first cure with cure#2 and salt etc) needs 3 weeks it think before the dry hanging stage which I think you need to get to 35% weight loss and that will take 3 to 6 months? @Wade

Groovy. I will be round soon as in my dancing shoes.

@Wade is your man but he is Iceland travelling still i think so: Did you cure it first. if you are at 1st cure stage (i.e. cure #2, salt, aromatics etc) then 3 weeks in fridge should do it, . I have a boned rolled shoulder pork doing same in fridge since last evening and it will be there for 3 weeks before hanging out of the fridge for 3 months or so. I also have a loin which has been hanging from the curtain pole at my back door for month now, I reckon at least another two months, Target is 35% to 40% weight loss in all. When you get past first stage and are hanging put muslin around the dry age bag too then hang out of the fridge and you will probably find it matures quicker than in the fridge as demonstrated earlier in the is thread by Wade. 14 to 20 degs is cool, hence is is by the back door window and out of the sun. read back on this thread and there is loads of advice here What is the blue light thing in the picture? Welcome to the forum

Have put cure on. Notice no sugar in recipe. Fridge looking decent smoke salmon to be sliced tomorrow. Pork curing. Pot of coffee beans in background. 3 of my favourite things.

I have not tried it but will do, Sage nice idea but wife does not like sage so local conditons prevail. Try again , lidl boned shoulder rolled is cheap cheap Thanks mate

Hmm I do not recall that? Still there was much going on and i was bit drunk most of the time!

ACE. I will be round soon as I can to try it! Loving the vertical rotisserie

Bravo

Iberico is type of pig fed on acrons etc. Usually the Jamón Ibéricos take at least two years to reach their peak of flavor - some of the finest hams cure for four or even five years? No mate nothing like that just a pork shoulder cure #2 ad some aromatic. Will see how it turns out late this year I already have paprika one on. not sure how that will turn out as i used loads of szechaun salt which was not so clever maybe. Might taste awful, might taste great. Still pork is so cheap what does it matter. Good to experiment with so this is the 2nd step in my curing learning, beyond bacon

I guess so but frankly I just do it what I like to think the English way. English pork, herbs from my garden, local salt, sugar comes gawd knows where!

Welcome back Den,

I always clean mine with hot water, using plastic scraper and scour pad, no soap ever. then dry immediately and then sear rapeseed oil all over it, no rust and no stick. Occasionally oiled and in oven at 200c for an hour or two then leave to cool in the oven. Also i deglaze with ht water finds helps list residue in pan, anyway never use soap and keep it oiled = no rust. Look after your pan and it will look after you. MY skillet is a uuni one https://www.amazon.co.uk/dp/B07CSG8SMM/ref=sspa_dk_detail_0?psc=1&pd_rd_i=B07CSG8SMM&pd_rd_w=1f1Jr&pf_rd_p=8e5be0e3-b258-4b06-8b6e-695b24f935a4&pd_rd_wg=f6EwO&pf_rd_r=5QMND4CGZV4FC5C7G6H0&pd_rd_r=9163527d-1826-11e9-b680-374088085bb1

time to empty out the soldier hut shed, oh it is full of charcoal and dusts and wood.....hmmm. Lol. Back door curtain rail seems to be working very well. It is a more constant temp there, particularly in the cooler months, Somewhere round 16 and 20 degrees most days and cooler at night. There is no radiator in my extension to the back door so it works well enough. The heating is on right now and it is 19.6 degrees where the meat hangs. during the day when the heating is not on it is more like 16 degrees this time of year. As it warms up i will have to think of another area though the sun doe snot hit my back door until high summer so we shall see.

wade is in Iceland. It is fine the grey tissue is part and parcel of salmon. I guess it depends if farmed or wild etc. but it is fine to eat or if you want cut it out. photo?

Cured pork shoulder!

Recipe Cured Pork Shoulder Pork 1.446kg Salt 32.68g (2.5%) Cure #2 3.47g 2.169g (.15%) granulated garlic herbs 1 sprig rosemary, 3 sprigs thyme, 2 sprigs majoram In vac bag cure for 3 weeks in fridge, turning occasionally. You an leave longer and the garlic taste will punch through a little more, not necessary though Remove rinse in white wine or water. pat dry. Cover in pepper if you want a peppery after taste Cold smoke for 20 hours (alder possibly but i will try apple i think) Leave for an hour or two then seal in dry age bag and wrap in muslin, hang for 3 months plus..... Will sort this when i get chance tomorrow @Wade @sotvwhat do you think fellas. any recommendations. Sorry no bottle orf Merlot lying around. Do have a bottle of Argentinian Malbec but that is far to good to not drink!

I figure unrolled aromatics in then re roll once it has cured from fridge before hanging? Have you noticed how the mould grew directly under the yellow tab. i/e less permeability there? strange? I will but the tab much narrow this time, no need for it to be this wide

Just bought 1.45 kg rolled pork shoulder (not pre basted). Dirt cheap from LIDL Will be putting this onto cure too.

Welcome aboard Q Mad. Good to see you here I see you are in Cambridgeshire, check out

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