Mike Marlow
TVWBB Fan
Well, the All Purpose Curing Salt arrived last Friday (with not much in the way of Info. apart that you use 15gms per kilo, 1.5% usage, contains salt, E251 (sodium nitrate), E250 (sodium nitrite) not alot of help there) and with the help of Kevin Kruger I was able to start curing my first two pieces of belly pork on Saturday. I have used two dry rub recipes, one sweet, and one savory.
Kevin gave me the two recipes and being known for my liking of ginger and honey (previous posts) I changed the sweet a little.
Sweet-
11gms of curing salt (15gms per kilo was recommended this trial piece was 735gms)
1 tbs minced ginger
1 ts dried ginger
2 ts ground black pepper
1 ts sage
1 tbs ginger syrup
2 tbs honey (wild thyme)
1 ts sea salt
Savory
13.5gms of curing salt (this piece was 900gms)
1 tbs minced garlic
1 tbs ground black pepper
2 ground bay leaves
1 ts minced juniper berries
1/2 ts nutmeg
1 ts thyme
1 tbs brown suger
1 ts sea salt
I took the skin off both pieces of belly (don't know if I will do this next time). Squared up both pieces of belly. Rubbed in cures well. Then vacuum packed (without taking out all air to allow for liquid) and put in fridge. Kevin advised me to try 7 days for the cure and then see how they firmed up. Hope to then cut up both pieces, half of each to use unsmoked (my wife wants to try this way before commiting herself to the smoked bacon), second halves to smoke next Sunday when I am smoking a butt. Will let you know how they turn out. Looking forward to trying the ginger/honey combo.
Kevin gave me the two recipes and being known for my liking of ginger and honey (previous posts) I changed the sweet a little.
Sweet-
11gms of curing salt (15gms per kilo was recommended this trial piece was 735gms)
1 tbs minced ginger
1 ts dried ginger
2 ts ground black pepper
1 ts sage
1 tbs ginger syrup
2 tbs honey (wild thyme)
1 ts sea salt
Savory
13.5gms of curing salt (this piece was 900gms)
1 tbs minced garlic
1 tbs ground black pepper
2 ground bay leaves
1 ts minced juniper berries
1/2 ts nutmeg
1 ts thyme
1 tbs brown suger
1 ts sea salt
I took the skin off both pieces of belly (don't know if I will do this next time). Squared up both pieces of belly. Rubbed in cures well. Then vacuum packed (without taking out all air to allow for liquid) and put in fridge. Kevin advised me to try 7 days for the cure and then see how they firmed up. Hope to then cut up both pieces, half of each to use unsmoked (my wife wants to try this way before commiting herself to the smoked bacon), second halves to smoke next Sunday when I am smoking a butt. Will let you know how they turn out. Looking forward to trying the ginger/honey combo.