lambo

Thanks for the info Wade. I have just ordered the scales recomended by Ice so future cures will be more accurate. Hopefully only this batch if it is slightly high wont be a total waste. Cheers, Luke

Thanks for the advice Ice. Good to know i can leave this a few more days if needs be. Luke

Hello, Im Luke from Sheffield. Im a keen cook and currently only grill on a standard kettle. I have smoked a few briskets and pork shoulders after sous vide and would like to get more into pure smoking. Also i noticed there is lots of good advice for curing and dry aging on this forum which i would also like to get in to. Luke

Thanks for your response and the link. How vital it the cure #1 weight? If i am within 0.5g of 2.4g will this be ruined? With it being the first time ive done this i guess in just a bit paranoid or it being done properly. I was aiming for 7 days turning once a day. Cheers, Luke

Hi guys, I am new to the forum and new to all things cured and aged. I have just attemted my first bacon cure using a 1kg pork loin in a vacuum bag. If anyone could tell me if the quantities ive used below are correct it would be much appreciated; Cure #1 - 2-3g (scales do not have decimals) Salt - 23g (saxa rock salt coarse) Sugar - 100ml Maple syrup which equates to 12g sugar Thanks, Luke