How does one learn to cure meat? I want to learn how to do it from the pig to the finished product. Thanks.

give me an hour or two and i will post up cure recipes and instructions for meat and fish just need to find my recipe folder

i think one of the popular ways is to smoke it.

i remember some thing about using only hardwood, as that would enhance the flavor as opposed to softwood

Looking forward to this.

since its been more than an hour,
ill fill the void.


http://en.wikipedia.org/wiki/Salt-cured_meat
http://pods.dasnr.okstate.edu/docush...SI-3994web.pdf

Bump for the man who can fly

You can smoke it, salt it, or dry it. Just like The Man Who Could Fly I could promise to write up each way (as I know them) and get back to you, but I never would ..

..so it's best you do your research yourself.

You hear that, man who can fly, we don't think you can fucking do it.

I'm not really sure how the process is different from fish to meat but here is a recipe that i tried over the weekend, I served mines on a blini and a lemon relish. It was quite tasty.


http://www.foodiesite.com/recipes/2000-09:gravalax

~ByFar~

sorry mate ive been working here they are

simple fish brine

4 gallons water
5 lbs salt
1 lb dark brown sugar
1 1/2 cups lemon juice
2 tbsp liquid garlic
2 tbsp liquid onion

pickling brine for meat

5 gallons water
5lbs salt
1 lb white sugar
1 oz saltpeter
4 tbsp liquid garlic
4 ozs pickling spice

dry cure for fish

2 lbs salt
1 lb dark brown sugar
2 tbsp saltpeter
1 tbsp onion powder
2 tbsp white pepper
1 tbsp garlic powder

dry cure for meat

5 lbs salt
1 lb white sugar
1 oz salt peter
2 tbsp garlic powder
2 tbsp onion powder


usage instructions to follow soon apologies for the delay