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Anyone here cure their own meats? Is it doable in the home environment? If so, any books or resources to recommend?
Cheers
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5/17/2012 4:40:49 PM
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Originally posted by TheCheeseMan
Tough to do at home, but it is doable. Aging environment is the biggest challenge.
Great book
Another one
One more
Last one
Excellent, thank you. First link does not work though. |
5/17/2012 4:47:05 PM
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Originally posted by pellegjr
Originally posted by TheCheeseMan
Tough to do at home, but it is doable. Aging environment is the biggest challenge.
Great book
Another one
One more
Last one
Excellent, thank you. First link does not work though.
Sorry about that. Link |
5/17/2012 4:53:20 PM
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Originally posted by TheCheeseMan
Originally posted by pellegjr
Originally posted by TheCheeseMan
Tough to do at home, but it is doable. Aging environment is the biggest challenge.
Great book
Another one
One more
Last one
Excellent, thank you. First link does not work though.
Sorry about that. Link
Big Ruhlman fan being from Cleveland and was very impressed with "Ratio". Ordering now, thanks again. |
5/17/2012 5:00:19 PM
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Originally posted by TheCheeseMan
Originally posted by pellegjr
Originally posted by TheCheeseMan
Tough to do at home, but it is doable. Aging environment is the biggest challenge.
Great book
Another one
One more
Last one
Excellent, thank you. First link does not work though.
Sorry about that. Link
This book is great if you cut all salt ( regular and pink) in half. Best of luck! |
5/17/2012 5:05:21 PM
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Don’t tell your great-great-great grandmother. Cured meats were typically made in the winter and cured in the attic space. Basically it can be done at lagering temps, above freezing and below 40°F which is bacteria unfriendly. The downside is, unlike beer, if you screw up you can kill people. Personally I make uncured sausages and leave the fermented, aged meats to others more skilled. Originally posted by TheCheeseMan
Tough to do at home, but it is doable. Aging environment is the biggest challenge.
Great book
Another one
One more
Last one
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5/17/2012 5:38:26 PM
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Originally posted by ditmier
Originally posted by TheCheeseMan
Originally posted by pellegjr
Originally posted by TheCheeseMan
Tough to do at home, but it is doable. Aging environment is the biggest challenge.
Great book
Another one
One more
Last one
Excellent, thank you. First link does not work though.
Sorry about that. Link
This book is great if you cut all salt ( regular and pink) in half. Best of luck!
Noted, thanks. |
5/17/2012 5:49:05 PM
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We had a smokehouse on the farm...still one of the most awesome smells in the world
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5/17/2012 7:46:22 PM
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