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Pretty in Pink
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Susan Egglaine
Posts: 2,437
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?
Comments
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Thirdeye has an excellent tutorial on his website, why go anywhere else? :P
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I will take a look see. Thanks!
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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?
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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 -
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 bed egli avea del cul fatto trombetta -Dante -
Thanks Stike! You could write a book. No picture of some meat curing in a sweat sock? :laugh:
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I think you look pretty in pink!
Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Thanks Faith! Much nicer that that pic Mainegg posted on my birthday. :ohmy:
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I think I have a couple budweiser ones
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Now Poolman, Ms Faith disappears after 10 p.m. but you do not :evil: :evil:
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AHHH,, you are incorrect, her curfew is 11:00 :laugh:
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Wow, how cool that people actually take note of my bedtime!Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
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!
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This may interest you...
Charcutepalooza
http://www.mrswheelbarrow.com/2010/12/a-year-of-charcuterie/ -
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. -
no one gave vidalia1 any grief for HIS cheesecloth. you people are very inconsistent.ed egli avea del cul fatto trombetta -Dante
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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.... hahahahaed egli avea del cul fatto trombetta -Dante -
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:ohmy: :blink: :laugh: :silly: :woohoo: :P :cheer:
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