hello ime fish,ime new to TPS and i like the look of it.theres a few names i regognise from other sites.
i thaught maybe these cures would be of some interest ,i used to cure proffessionally for a farm shop.
PESTRAMI CURE:
heres an award winning recipe,its won in every major comp its been
entered into:
salt 1/4 cup
dark sugar 1/4 cup
black pepper 3 tablespoons
garlic granules 2 tablespoons
ground coriander 2tablespoons
smoked paprika 1 tablespoon.
rub in well and leave to cure for 4 days
dry cure rub for bacon and gammons:
2lb salt,
6 cloves,*
12 bay leaves,*
8 table spoons juniper berries,*
8 table spoons thyme,*
1 table spoon black pepper corns,*
2 table spoons dark brown sugar,
* grind to a course look.
then mix all together,this cure can benifit from leaving for a couple of days for the salt to drawout the juniper ,but i have used it streight away.this amount of rub should do up to 6 loins,or more!
wet brine per gallon.
1 gallon water,
1 cup salt,
12 bay leaves,
1 table spoon whole black pepercorns,
4 table spoons juniper berries,
1 can stout,or any other ale or cider.
this is a ritch brine but lovely for hams.you can reduce the salt down to 1/2 cup per gallon if desired.leave 3 weeks.
AnneRatty
some nice cures
Hi Fish
Am new to TPS, and am desperately seeking cure recipes..saw your posting and thought they looked great. Can you tell me how much (weight) the dry cure and wet brine will do?
Was going to follow RC recipes, but have gathered from everyone on TPS that they often come out too slaty, so am now seeking recommended alternatives.
Kathy
Hello again Fish, you've been here before, probably why you recognise some of the names!
Old Lob
Thanks for the recipes; are you the fish with the amazing wood carving talent?
fish
one and the same!
the cures will do loads! the dry cure rub should do 40lb of bacon easily and the wet brine should do the same as you can re use the brine a few times!
morlan75
Hiya Fish
Used a similar recipe as your wet brine (except no beer) and added a touch of Salt Petre to the mix to make a salt beef.
Took abit of time but well worth the effort I can recommend any one to have ago.
Are local butcher "Uncle Bob" when I told him I'd done a Beef said that he puts a pig heart in his brine to help with colour... intresting I'll have to get around to trying that out
