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Pretty in Pink

Susan EgglaineSusan Egglaine Posts: 2,437
edited 4:10PM in EggHead Forum
What shall a girl do? I have seen a few post referring to curing salts just ordered them online after seeing Vidalia1 post about duck. Any good web sites?
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Comments

  • Capt FrankCapt Frank Posts: 2,578
    Thirdeye has an excellent tutorial on his website, why go anywhere else? :P :)
  • I will take a look see. Thanks!
  • I saw where Thirdeye explains the amount of nitrates in curing salts but uses Morton tender quick or the Hi. Mountain cure in recipes, am I missing it?
  • stikestike Posts: 15,597
    That stuff is ideal for bacon and ham. The duck needs nothing more than kosher salt

    Micheal Ruhlman has a blog you can google around for. It'll have good info on bacon. I recommend his book with Brian Polcyn; "Charcuterie". Excellent basics and it'll give you a good understanding of the wide range of possibilities.
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    You have nitrites premixed with salt. This is he basic dry cure. All else is for flavor.

    Tenderquick is the same thing PLUS sugar PLUS nitrates as well. Nitrates are used in dry curing sausages, therefore tenderquick is a sort of universal cure preparation

    Morton has a PDF file on the web somewhere with recipes using tenderquick

    Very loosely, it can be substituted for the salt, nitrite and sugar in a basic cure. Everything else is for flavor, and can be added to taste. But nitrite should really be used Per directions, since too much can be a problem. Tenderquick is basically premixed to help avoid that b
    ed egli avea del cul fatto trombetta -Dante
  • Thanks Stike! You could write a book. No picture of some meat curing in a sweat sock? :sick: :sick: :sick: :laugh:
  • Doesn't it need an old sweatsock as well?

    Steve 

    Caledon, ON

     

  • I think you look pretty in pink!

    PA163490.jpg
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
     
    3 Large, 2 Smalls, 1 well-used Mini
  • Thanks Faith! :) Much nicer that that pic Mainegg posted on my birthday. :ohmy:
  • FlaPoolmanFlaPoolman Posts: 11,675
    I think I have a couple budweiser ones :whistle:
  • Now Poolman, Ms Faith disappears after 10 p.m. but you do not :evil: :evil:
  • FlaPoolmanFlaPoolman Posts: 11,675
    AHHH,, you are incorrect, her curfew is 11:00 :laugh:
  • Wow, how cool that people actually take note of my bedtime!
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
     
    3 Large, 2 Smalls, 1 well-used Mini
  • 2Fategghead2Fategghead Posts: 9,623
    Susan, I'm gearing up to purchase some fresh pork belly and cure and smoke it for breakfast bacon. I have made BBB with Hi Mountain in the past and I know I can cure a pork belly to make bacon with Hi Mountain as well but, I am learning as I go. When Jeff told you to look for Ruhlmans blog I found this. You may not need this but, it's what I have been looking for. Have fun. Tim

    http://ruhlman.com/2010/10/home-cured-bacon-2.html
  • Thanks Tim! ;)
  • This may interest you...

    Charcutepalooza

    http://www.mrswheelbarrow.com/2010/12/a-year-of-charcuterie/
  • vidalia1vidalia1 Posts: 7,092
    This site was recommended to me by LC. I have ordered from them several times and they have been great.

    www.americanspice.com

    http://search.americanspice.com/search?keywords=pink+curing+salt&_ssess_=889da7408fd09c843b878497550e9991

    This what I order

    http://www.americanspice.com/catalog/21649/Prague_Powder_No.1_Pink_Curing_Salt.html

    plus junniper berries, maple sugar and other spice... :)
  • Oh, the places you'll go with those pink salts Susan!

    I'll look foward to seeing your charcuterie. :)
  • stikestike Posts: 15,597
    no one gave vidalia1 any grief for HIS cheesecloth. you people are very inconsistent.
    ed egli avea del cul fatto trombetta -Dante
  • His didn't have the Nike logo on it.

    Steve 

    Caledon, ON

     

  • stikestike Posts: 15,597
    i don't have a piece of clothing with a logo on it.

    ;)

    for starters; i find nothing so hilarious as those people who wear the "Ed Hardy" shirts that Ed Hardy had nothing to do with.... hahahaha
    ed egli avea del cul fatto trombetta -Dante
  • So you used someone else's sock?

    Steve 

    Caledon, ON

     

  • vidalia1vidalia1 Posts: 7,092
    :ohmy: :blink: :laugh: :lol: :silly: :woohoo: :P :cheer:
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