Curing

[Gadget_333]

Hi All

As a new member of this forum a quick Hello and to why I have joined. I am keen on knowing what is in the food I eat and am a bit of a meat lover so am thinking about buying my meat from farms/farm shops and curing it myself and am at the research stage to get to know some recipes, how this works and what I would need.

If there is anyone out there who can offer some advise that would be great.

Thanks
Grant

 

[Chasingmytail]

I would get some books or try these
Its hit and miss to start with had a lot of disasters so start very small.
Best forum for this is but looks like its not used as much as it used to be https://forum.sausagemaking.org/index.php

Thurlaston Online

I failed on the hams just went too dry, bacon salty then I did it with nitrates etc but too chewy or thick.

Best thing I did was the pancheta

 

[Lindell]

Hi All

As a new member of this forum a quick Hello and to why I have joined. I am keen on knowing what is in the food I eat and am a bit of a meat lover so am thinking about buying my meat from farms/farm shops and curing it myself and am at the research stage to get to know some recipes, how this works and what I would need.

If there is anyone out there who can offer some advise that would be great.

Thanks
Grant

We get our cures from these people www.weschenfelder.co.uk. Very helpful company

 

[Av Gorritt]

I tried a wet brine cure some time back on a slightly overweight porker but not yet a baconer . I used a proprietary brine curing salt mix from an abattoir supply co. Total disaster , despite following the strength and procedure as listed on the packs . The meat developed a pungent stink of decay /rot . I dug a hole and buried it . haven't tried since . There was a cattle dealer used to call on my parents during the war , and he was always able to supply a home cured ham . He said he did them himself using common salt , saltpetre , and brown sugar . However he did it , it was probably the best ham that I've ever had including up to now , in fact much much better - there wasn't that outflow of white salty residue that we seem to get now . There used to be a Danish bacon company in Manchester , at the end of Every St. , Neilsen Ladefoged (Sp) and any we did after that went down there , and always came back properly cured . Mind you it all had to be done above board with meat ration books handed in to the food office to get a permit .