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Charcuterie: The Craft of Salting, Smoking, And Curing http://amzn.to/1Pjxj7A by Michael Ruhlman and Brian Polcyn The recipe for the curing brine is as follows: 4 liters of water 350 grams of kosher salt 225 grams sugar 42 grams pink curing salt (Instacure #1 or Prage Powder #1) 1 large bunch fresh sage 1 bunch fresh thyme 2 garlic cloves, peeled and lightly smashed 1 3-4 pound pork loin Directions: Place half of the water in a large stock pot. Add the rest of the ingredients. Dissolve the salt and sugar over medium heat and bring the brine to a slow simmer. Let simmer for about 10 minutes with the lid on. (It's a good idea to either chill the remaining 2 liters of water in advance or have 2 kilograms of ice prepared for the cooling.) Remove the brine from the heat and let cool. Add the chilled water OR the ice to completely chill the brine. Put the brine in the fridge until its below 40 degrees. Add the pork loin to the brine and keep in the cold brine for 48 hours. After 48 hours, remove the pork from the brine and set on a rack in the refrigerator for another 12 to 24 hours. Prepare your smoker for indirect smoking at around 200 degrees. Place the pork loin on the smoker and let it stay there until you reach an internal temperature of 150 degrees in the pork. Remove from the smoker and let cool on the counter tented loosely with foil for 60-90 minutes. Place in a ziploc bag and refrigerate until completely chilled. Slice and enjoy!
Today, I made some smoked salmon, I got a fillet that was close to 4 lbs. I used my 8 quart briner and placed in 1 cup vodka, 2 quarts apple juice in it, I cut the fillet into 3 sections and placed in briner and refrigerated for 2 hours, I then prepared a dry cure. I used 2 cups palm sugar, 1 cup kosher salt, 2 tlbs black pepper coarse mixed will. After 2 hrs I removed salmon from briner and coated throughly with cure. Covered with plastic wrap and refrigerated 4 hours. I the washed the cure off and dryer the fillets. Smoker was at 130-140, I smoked the fillets for 45 minutes using maple pellets, after 45 minutes I increased temp to 225 and kept it there for 1 hour. Result tasted much sweeter than the batch I made before when I used alder pellets,