lambo
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Posts posted by lambo
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Thanks for the advice Ice. Good to know i can leave this a few more days if needs be.
Luke
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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
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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
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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
Bacon Cure Check
in Food Safety
Posted
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