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Message
re: Charcuterie and Curing meats
Posted on 11/7/16 at 2:45 pm to BugAC
Posted on 11/7/16 at 2:45 pm to BugAC
quote:
I think i want to start with bacon
I've been making bacon for a couple years now....just did a smoke on a batch last night.. It's fun and fairly easy. A good web site for info. is Smokingmeatforums.
1
Posted on 11/7/16 at 8:21 pm to unclejhim
quote:
Smokingmeatforums
Invaluable resource. Not just for the success stories but also for cautionary tales. For example, never dry age meat in the same environment that you are curing meat. It will completely ruin a lot of hard work.
Posted on 11/8/16 at 1:43 am to BugAC
quote:
Been perusing a charcuterie book i have, and wanted to get started on it. Problem, however, is setting up a "curing chamber" for dry aging meats. From what i read, you need a certain amount of humidity (65% i believe?) and a temp of 60-70 in order to cure properly and not develop bad mold.
Anyone dry cure their own meat?
While I have not done it myself my brother uses a large humidor he bought online, the conditions you describe are exactly the same as my cigars love.
Posted on 11/11/16 at 8:02 am to cave canem
Where do y'all get your curing salt (pink salt) from? Sam's? Costco?
Posted on 11/11/16 at 8:46 am to BugAC
I bought a bag at Red Stick Spice Company.
Posted on 11/17/16 at 2:56 pm to BugAC
I get mine at Oak Grove Smokehouse on Old Jeff. Hwy. in Prairieville. They also sell hog casings and some spice mixes. Good folks..
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