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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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need brine recipe for bacon
"Sqwertz" > wrote in message ... > On Thu, 29 Sep 2011 21:15:12 -0700, Pico Rico wrote: > >> "Sqwertz" > wrote in message >> ... >>> On Tue, 27 Sep 2011 09:26:20 -0700 (PDT), Sam's Butcher Shop wrote: >>> >>>> On Sep 27, 12:23 pm, "Sam's Butcher Shop" > >>>> wrote: >>>>>> I use the "salt box" method, which is just to dredge the slab in the >>>>>> cure and shake off any excess. Since I've done bacon and other pork a >>>>>> few times, I can tell by eyeballing it how much is too much or too >>>>>> little. My cure practically disappears, and very little if any >>>>>> moisture is drawn out that doesn't get sucked back up. >>>>> >>>>>> This is the most important page of the book "Charcuterie" which >>>>>> discusses the above method and the following mixtu >>>>> >>>>>> <http://books.google.com/books?id=T7puTE4qMkMC&pg=PA39&lpg=PA39&dq=sal...> >>>>> >>>>> Great info. Sqwertz and I will read that over in more detail. I >>>>> assume you can also use this method on hams, but obviously the brining >>>>> time would be much longer than for bacon, maybe more like two weeks? >>>> >>>> Oops meant to say "curing" not "brining" time. >>> >>> Ham is too thick to dry cure safely and in good time. Unless you're >>> aiming for country ham, in which case you still need to inject a brine >>> at the bone since that's the hardest to reach spot for a dry cure. >> >> yeah, that's why Proscutto and Serrano hams were never invented. > > Did I mention country hams? <looking back> Why yes, I DID! Which, > by extension, what we here call Country Hams. Ask keny - he pretends > Smithfield hams are serrano hams. > > So don't get snippy with me. I don't feel the need to spell out > everything since he is obviously not going to be making Serrano or > Jinhua hams, neither of which the genuine articles are available here > in the U.S. (you forgot that last one - it's the grandfather of all > dry-cured hams). there you go again! you can't do something, unless you want to do it. ok. helluva post. |
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