slowmotion
Quite dreadful
- Location
- lost somewhere
There's a whole load of stuff on YouTube about smoking and curing, mainly from rather wonderful country folk in America. It's well worth having a gander.
How can you cure a goose?There's a whole load of stuff on YouTube about smoking and curing, mainly from rather wonderful country folk in America. It's well worth having a gander.
Nitrates are there to prevent spore forming bacteria C. botulinum from growing and give the characteristic pink colour nitrosomyoglobin. The salt prevents most food spoilage and pathogen organisms except salt tolerant Lactic Acid bacteria which in the old brine tanks may proliferate and add to the flavour and some slight anti- (pathogen) microbial effect. The Lactic acid bacteria also convert the Nitrate to Nitrite which is the essential molecule.Not so. You can cure without nitrates. They do, however, help to kill off bacteria.
OK, now I'm on something other than a phone...
I used a half kilo slab of belly pork, skinned. 20 g of salt, 5g of sugar, a few dried herbs and a bit of black pepper. Rub it into the piggywig, and put in the fridge in a largeish container - I used a Tupperware type thing with a lid. Turned it over whenever I remembered, and gave it three days in all. Rinse well, hang up overnight to dry a bit, then I lit three briquettes in the barbie, added some damp applewood prunings, and smoked the bacon for about 30 minutes with the lid on and all the vents shut. Let it cool, then slice into rashers. Fantastic!
It doesn't save any money, but it's not more expensive either, and it's no great effort. Well worth a go.
I can't remember whether there's any belly pork left from the half-pig we got a couple of year's back, but I'd vaguely intended to try this with a bit.
@rvw - you're going up to the apple farm again soon.....
AnchorsWhy don't you gosling your hook.
As long as it's not honking, it's possible.How can you cure a goose?
No, the Saltpetre does add the pinkness but importantly in combination with the salt prevent C. botulinum growth.The sallpetre is added mainly to ensure pinkness. Did your not using it aff
Started with the brawn and the ears first then?
There's a whole load of stuff on YouTube about smoking and curing, mainly from rather wonderful country folk in America. It's well worth having a gander.
Honking? I thought that was pressed duck.As long as it's not honking, it's possible.
I had to make-do with a shrimp ....I've battered my own sausage.
Oi - that's copyright @SpeicherYou could try curing bacon by rubbing oinkment on it.
Indeed it did!Did the skin make pork scratchings??
^^ thisNitrates are there to prevent spore forming bacteria C. botulinum from growing and give the characteristic pink colour nitrosomyoglobin. The salt prevents most food spoilage and pathogen organisms except salt tolerant Lactic Acid bacteria which in the old brine tanks may proliferate and add to the flavour and some slight anti- (pathogen) microbial effect. The Lactic acid bacteria also convert the Nitrate to Nitrite which is the essential molecule.
Bacon, Ham, Salami, Spam, luncheon meat, Corned beef all rely on Nitrates/Nitites. Bacon without Nitrate/Nitrite is basically just salt pork.
EDIT: Look at the Guardian article ....