Dried and cured meats
10/20/2018 – Started cure 12 lb – Pork Belly (skin removed) 0.6 g / lb – Fresh cracked black pepper 1.4 g / lb – Prague Powder #1 13 g / lb – Salt 16 g / lb – Maple sugar 0.14 g / lb – Dry thyme 1 / 4 lbs – Bay Leaf Flipped daily for the first 2 weeks 12/10/2018 – Smoked with Cherry Started at 175 degrees F up to IT 120 degrees Bumped to 225…
04/07/2014 – Added the cure 100 g – Salt 100 g – Sugar 5 g – Fresh ground black pepper 2 g – Thyme 3 g – Dried juniper berries 3 g – Fresh rosemary 5 g – Cure #2 882 g – Eye-of-round beef (from Salt & Time in East Austin) Chopped / blended spices in a food processor Sealed in a vacuum bag and placed in the fridge to cure. 04/28/2014 – Placed in an Umai Dry Bag…
This is the second Bresaola we’ve made. Here’s a link to the first one. 02/22/2014 – Trimmed the meat of fat, added cure Made a spice blend cure mixture as follows, the same recipe as for the first bresaola, but with less than half the rosemary (the cure, which should have been white, was green last time, and the rosemary flavor overpowered other flavors). 100 g – Salt 100 g – Sugar 5 g – Fresh ground black pepper 2…
01/02/2014 – Cut into 6 parts, added cure mix to each gallon zip lock and refrigerated 12 lb (approx 5443 g) – Pork belly 1 cup – Maple Sugar 0.5 cup – Kosher salt 1 Tbsp – Ground black peppercorns 2 tsp – Fresh thyme 0.75 tsp – Pink Salt (Insta-cure #1) 3 – Small bay leaves (0.5 per bag) Flipped bags over every 2 days 01/18/2014 – Smoked the Bacon Cured weight going into the smoker: 1146 g, 745…
Early May – Stupidly forgot to document the recipe we used. Probably this: http://manmadediy.com/users/chris/posts/2224-recipe-how-to-make-homemade-pancetta-from-scratch 05/12/2013 – Cure complete… Time for the drying. Rinsed the cure spices off of the pork belly and patted dry. Sprinkled on the black pepper and rolled it up. Slipped it through a chunk of 3″ PVC into some ham netting. Far more convenient than using small bits of twine to tie it up. Hung in the fermenter to dry. Removed the dehumidifier and added a bowl…
04/15/2013 – Trimmed and Cured Pork Belly 15 lb – Pork belly 1 cup – Maple sugar 1/2 cup – Kosher salt 1 tbsp – Peppercorns 2 tsp – Fresh thyme 3/4 tsp – Pink salt 1 – Crumbled bay leaf Cured for 2 weeks, flipping every other day 04/28/2013 – Smoked Rinse the cure off the bacon Smoked with Apple wood at 200 – 225 degrees F to an internal temp of 150 degrees F (1.5 – 2 hrs) Cooled for an…
01/08/2013 – Started Cure 1 – Pork belly 1 cup – Maple sugar 0.5 cup – Kosher salt 1 Tbsp – Coarse ground black peppercorns 2 tsp – Fresh Thyme 0.75 tsp – Pink salt 1 – Crumbled bay leaf Rubbed the pork belly with the blended cure, placed in a plastic bag, put on a half sheet pan and placed in the fridge. Flipped every other day 01/18/2013 – Smoked the bacon Rinse the cure off the bacon Smoked…
01/01/2012 – Added cure 100 g – Salt 100 g – Sugar 5 g – Fresh ground black pepper 2 g – Thyme 3 g – Dried juniper berries 7 g – Fresh rosemary (5 sprigs) 5 g – Cure #2 1165 g – Eye-of-round beef (started out ~2.4 lbs before trimming) Trimmed meat. Chopped spices in food processor. Rubbed meat with spices in a zip-top bag. Cured in fridge. 01/16/2012 – Wrapped for drying 958 g after curing for…