Pure Charcuterie by Meredith Leigh

Author:Meredith Leigh
Language: eng
Format: epub
Publisher: New Society Publishers
Published: 2017-07-17T16:00:00+00:00

These pork belly cuts have salt cured for 9 days, and are ready for smoking.

Once you’ve applied the cure, you’ll want to label the product with the date, weight, and any other information you’ll want to remember (percent salt content is common). Refrigerate the curing meat for a day and a half per pound, overhauling it (turning it over every day, or at even intervals) to ensure that it cures evenly. If you are planning on a split cure, remove the product after half of the allotted time and administer the remaining cure mixture over its surface, then return it to the refrigerator for the remaining time allotted.

INGREDIENTS

Master Dry Cure Recipe

Per 5 lb. of meat:

2.8 oz. salt

1.4 oz. sweetener (optional)

0.2 oz. Cure #1

Wet Cure for Beef, Lamb, Goat, and Pork

Per gallon of water:

2 lb. kosher salt

Up to 1 lb. sweetener (optional)

Spices (optional)

4.2 oz. Cure #1

Wet Cure for Poultry or Fish

Per gallon of water:

½ lb. kosher salt

¼ lb. sweetener (optional)

Spices (optional)

4.2 oz. Cure #1

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