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Showing results for tags 'curing'.
I had just finished doing a coarse grind on a chuckie for burgers when I started thinking about sausage. I decided right then to do a test run of a single 1 pound cotto salami round. I used what I had on hand. @Smokehowze was one of my sources of information. Smoked salt Tender quick Sugar Cracked black pepper Powdered milk Ground coriander Cardamon garlic powder Water I also inoculated it with a 7 strain germ. This is something I want to play more with. I didn't have any casings so I used a Mason jar. Once mixed and packed it sat in the fridge for a few days to mature and cure. I cooked it in the sous vide at 165 for about 3 hours to an internal temp of 155. Let it rest for a few hours, dried it off and vacuum sealed it, back in the fridge for almost a week to mellow. Fresh out of the water after the rest After 5 days to mellow A few pics, my first taste. I think I'll do a large batch for Christmas gifts. It's tasty!
Our friends from the north probably call this something else, but the US knows it as Canadian Bacon. I just tried this on a pork tenderloin and it worked very well; way better than I expected for a first try. I got the recipe from a fellow on another message board and who enjoys making his own sausages. He lives in Alaska and hunts a fair bit so he's gotten pretty good at Charcuterie. His recipe is for a full loin. As mentioned for a first time I used a tenderloin of just over one pound. I kept it in the cure for only five days and it was just right. For a full loin I'd follow the recipe as described. (And I had to mail order the Tender Quick - couldn't find any within 10 miles of my house.) Words below are his: