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Questions concerning curing meats
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SciAggie
Posts: 6,481
Ok, I've been thinking - and that's dangerous. I've about got the bread thing figured out to suit me.
(gratuitous pic)
I have cabbage turning into saurkraut on the counter in my kitchen. It will be ready in two more weeks.
Hmmm - bread (check), saurkraut (check). If I only had some pastrami I could make a good sammich...
I have a select packer brisket in the freezer. I'm thinking it's a good candidate for curing and smoking for pastrami. I've never cured meat before but it seems straightforward enough.
I also haven't cured bacon before. Well, heck fire - if I'm going to cure brisket, why not cure some pork belly at the same time. If I do that I could fire up the offset and smoke them both together.
Does anyone see any problem with this plan? My kids will be home for Christmas and this might be a nice treat.
(gratuitous pic)
I have cabbage turning into saurkraut on the counter in my kitchen. It will be ready in two more weeks.
Hmmm - bread (check), saurkraut (check). If I only had some pastrami I could make a good sammich...
I have a select packer brisket in the freezer. I'm thinking it's a good candidate for curing and smoking for pastrami. I've never cured meat before but it seems straightforward enough.
I also haven't cured bacon before. Well, heck fire - if I'm going to cure brisket, why not cure some pork belly at the same time. If I do that I could fire up the offset and smoke them both together.
Does anyone see any problem with this plan? My kids will be home for Christmas and this might be a nice treat.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Comments
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Haven't wet cured bacon before, but it's possible. Give it a go. What's the worst thing that can happen?
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theyolksonyou said:Haven't wet cured bacon before, but it's possible. Give it a go. What's the worst thing that can happen?Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
They are both very easy and very rewarding. You couldn't pick 2 better things to start with.Keepin' It Weird in The ATX FBTX
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YesLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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You may want to smoke them separately as the smoke profile for each is usually different. For example, I used hickory and oak on the pastrami I did recently. I prefer fruitwood on my bacon. I also smoke bacon at a lower temp. As Blake states, it can be done. Just consider the smoke profile you're after.Sandy Springs & Dawsonville Ga
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@bgebrent Thanks. That's the sort of feedback I'm needing.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
The Cen-Tex Smoker said:Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
SciAggie said:The Cen-Tex Smoker said:Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:SciAggie said:The Cen-Tex Smoker said:
Let the wallet destruction begin...Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Great starts. I've done lots of bacon. It's time to start getting into some harder stuff. Just cut up a pig and have a lot of trimmings. But dry curing and fermenting will be fun. Enjoy the bacon and pastrami.Mt Elgin Ontario - just a Large.
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Ok y'all - I'm confused about the pink salt. I bought the Charcuterie book by Ruhlman. When he calls for pink salt, is that the Prauge #1 or is it something else? @The Cen-Tex Smoker @bgebrent @gmacColeman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
It's this.
Pm me if needed. Ruhlman's is the "bible" for me.Sandy Springs & Dawsonville Ga -
@bgebrent ThanksColeman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Sandy Springs & Dawsonville Ga
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Pink salt for your purposes is Prague #1Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:Pink salt is Prague #1Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Not sure where you live but They do sell it in bulk at Central market. If you don't have one of those nearby, you can buy on Amazon or Modernistpantry.com. I'll gladly send you some if you don't want to buy a big pack from either of those places. Academy sells it this time of year too (deer season) in the seasonal jerky/sausage making aisle. It's super cheap there.Keepin' It Weird in The ATX FBTX
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http://www.academy.com/shop/pdp/bolner-fiesta-4-oz-curing-salt
This is so cheap- get it at academy if you can.Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:http://www.academy.com/shop/pdp/bolner-fiesta-4-oz-curing-salt
This is so cheap- get it at academy if you can.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
SciAggie said:Ok y'all - I'm confused about the pink salt. I bought the Charcuterie book by Ruhlman. When he calls for pink salt, is that the Prauge #1 or is it something else? @The Cen-Tex Smoker @bgebrent @gmacCURE #1Some Other Names:Pink Salt;Tinted Cure Mix (TCM);Tinted Curing Powder (TCP);Prague powder #1;InstaCure #1;Modern cure;D.Q. powder;FLP;L.E.M. cure;Sure Cure.
Check the label to make sure it is 6.25% nitrite. Check Ruhlman to make sure he is referring to the same nitrite levels.
There are other cures such as the Cure #2, Readycure, and Tender Quick. These are NOT the same as the cure #1.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
jtcBoynton said:SciAggie said:Ok y'all - I'm confused about the pink salt. I bought the Charcuterie book by Ruhlman. When he calls for pink salt, is that the Prauge #1 or is it something else? @The Cen-Tex Smoker @bgebrent @gmacCURE #1Some Other Names:Pink Salt;Tinted Cure Mix (TCM);Tinted Curing Powder (TCP);Prague powder #1;InstaCure #1;Modern cure;D.Q. powder;FLP;L.E.M. cure;Sure Cure.
Check the label to make sure it is 6.25% nitrite. Check Ruhlman to make sure he is referring to the same nitrite levels.
There are other cures such as the Cure #2, Readycure, and Tender Quick. These are NOT the same as the cure #1.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
SciAggie said:The Cen-Tex Smoker said:http://www.academy.com/shop/pdp/bolner-fiesta-4-oz-curing-salt
This is so cheap- get it at academy if you can.
If someone has some of this you may let us know how it is actually labeled. I suspect the nitrate info may be a typo by the ad people.
Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Just an update on the Fiesta cure. I have seen additional info that lists the ingredients. As suspected it is actually sodium nitrite at 6.25%. So this is another version of Cure #1. The other info from Fiesta appears to have been written by someone that doesn't know the difference between nitrite and nitrate. Or maybe an auto spell check that wasn't noticed.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself.
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