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Hello All!
My name is Russ I am from Holladay! I'm super excited to be a part of this forum.

I am looking for meat curing ideas. My brothers and I have just recently made a curing chamber in our garage (http://artisanbros.blogspot.com/2013/04/...mber.html) and we are looking for easy recipes for curing. We have looked at a lot of hams and salamis but they are all pretty involved as far as we can tell.

Does anyone have a simple beginners recipe for curing meat? At this point we don't care what type of meat, we just want to see if our chamber works well!

Thanks for your help!
Russ
Bacon is always a good easy start.

Pork loins for Canadian Bacon.

Boston Butts, for buckboard or peameal bacon.

Belly pork for American streaky bacon.

http://www.dizzypigbbq.com/recipesBacon.html this is a general recipe that you can move forward with.

You can also buy HiMountain buckboard bacon cure from the Sportsman's Warehouse about $6.00 a box, and that will cure 25lbs of meat.
(06-12-2013 01:04 PM)SoEzzy Wrote: [ -> ]Bacon is always a good easy start.

Pork loins for Canadian Bacon.

Boston Butts, for buckboard or peameal bacon.

Belly pork for American streaky bacon.

http://www.dizzypigbbq.com/recipesBacon.html this is a general recipe that you can move forward with.

You can also buy HiMountain buckboard bacon cure from the Sportsman's Warehouse about $6.00 a box, and that will cure 25lbs of meat.

Ok that sounds great. Now does the HiMountain cure only work for buckboard or can I try it on something else? I only ask because I live down the road from Sportsmans.
No you can use the HiMountain for Canadian or streaky bacon too!

But it's actually called HiMountain Buckboard Bacon cure, it's a pretty good mix, I've used it on all 3 types of bacon.
It sounds like your are trying to dry cure. I would suggest buying Great sausage Recipes and Meat curing by Rytek Kutas. You can buy both Instacure #1 and Instacure #2 from Tri B Sales in Draper. If their hours don't work for you I've also bought the cures from http://www.sausagemaker.com/71200greatsa...kutas.aspx

Let us know how it works.

Jeremy
Those sound GREAT! thanks guys for your help!
I will for sure let you all know how it goes!

Russ
For your first cure, I'd suggest tenderquick. There's a lot to curing, and it simplifies the process. The only trick with it, is not to add ANY salt (or salty stuff.... soy sauce, etc).

Pork Bellies (bacon) or Corned beef brisket is my suggestion. If you smoke corned beef, you end up with pastrami, and that's damn good stuff!

Good luck! Charcuterie is a pretty fun world methinks....
(06-13-2013 03:57 PM)MrZip66 Wrote: [ -> ]For your first cure, I'd suggest tenderquick. There's a lot to curing, and it simplifies the process. The only trick with it, is not to add ANY salt (or salty stuff.... soy sauce, etc).

Pork Bellies (bacon) or Corned beef brisket is my suggestion. If you smoke corned beef, you end up with pastrami, and that's damn good stuff!

Good luck! Charcuterie is a pretty fun world methinks....

AND WE HAVE A WINNER! Pastrami is my favorite! HAHA thanks! We will probably attempt it next week. Thanks everyone for your help!
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