MEAT CURING RECIPE RECIPES

Name: Homemade Pastrami from Brisket – The Cure
Prep time: 30 min
Ingredients: 1 Packer brisket ((A flat or trimmed version is fine)); 2 TBS Pickling spice ((store-bought)); 1 gallon Water cold; 1 tablespoon Curing salt #1 ((heaping)); 3/4 cup Coarse kosher salt ((Morton's)); 1/2 cup Brown sugar ((dark recommended))

THE CURE - LEARN TO SMOKE MEAT WITH JEFF PHILLIPS

The Cure - Learn to Smoke Meat with Jeff Phillips image

In this recipe, I will walk you through the easy steps of curing your own brisket to turn it into something absolutely juicy, tender and mouth watering!

Provided by Jeff Phillips

Categories Entree Main

Prep Time 30 minutes

Number Of Ingredients 6

Ingredients

1 Packer brisket ((A flat or trimmed version is fine))
2 TBS Pickling spice ((store-bought))
1 gallon Water cold
1 tablespoon Curing salt #1 ((heaping))
3/4 cup Coarse kosher salt ((Morton's))
1/2 cup Brown sugar ((dark recommended))

Steps:

Trim the Brisket
Make the Curing Brine
Toast the Pickling Spices
Begin the Cure
The Wait

SMOKED AND SEARED PORK BELLY SLICES - LEARN TO SMOKE MEAT ...

Smoked and Seared Pork Belly Slices - Learn to Smoke Meat ... image

These smoked and seared pork belly slices are just what you need if you are looking for an appetizer that will take your party or get together to the next level. It's like bacon on steroids and you'll wonder why you've never made these before!

Provided by Jeff Phillips

Categories Appetizer

Total Time 220 minutes

Prep Time 130 minutes

Cook Time 90 minutes

Number Of Ingredients 3

Ingredients

3-4 lbs pork belly slices ((¼ thick is perfect))
Kosher salt ((for the dry brine))
Jeff's original rub recipe

Steps:

Lay the strips of pork belly on a flat sheet pan for dry brining.
Sprinkle salt on the top side of the meat at about 10% coverage then place in the fridge for 1 hour.
Flip the meat over, salt the other side in the same way and place it back in the fridge for another hour.
After the 2nd hour, the meat is ready to be seasoned with the original rub.
Season both sides liberally with Jeff's original rub waiting in between top side and bottom side for the rub to acquire that "wet' look before flipping them over.
Smoke the pork belly slices at 240°F for approximately 90 minutes or until they reach an internal temperature of 200-205 °F as measured by an instant-read hand-held digital thermometer such as the Thermapen or ThermoPop.
When finished, remove them from the smoker and let them cool for about an hour. You can also place them in the fridge to cool for longer if you are making them ahead of time.
Just before serving, heat a skillet or electric griddle to medium heat and cook both sides of the pork belly slices until they are seared but not blackened.
Serve immediately.

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From sausagemaker.com

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NEXT LEVEL CORNED BEEF RECIPE PUTS THE STORE BOUGHT STUFF ...

Feb 11, 2014 · So corning has become another name for curing or pickling. Yes, we are pickling the meat in this corned beef brisket recipe. These are ancient processes invented for preserving meat by packing it in salt or soaking it in a concentrated brine, long before refrigerators. In recent years, curing is also done by injecting meat …
From amazingribs.com

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HOMEMADE PASTRAMI - EASY METHOD FOR CURING AND COOKING ...

Mar 05, 2014 · Note on pink curing salt: this recipe calls for 1/4 cup pink curing salt, also known as Prague Mix #1, Instacure #1 or Curing Salt #1.Please note, I am not a curing expert - this recipe comes from deli owners Nick Zukin and Michael C. Zusman, who make …
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SALTING AND WET BRINING: FLAVORIZE, MOISTURIZE, TENDERIZE

Mar 11, 2015 · Curing is a high concentration brine for meats that usually includes a salt with nitrites. Nitrites are effective in killing the stubborn botulism bacterium. Like pickling, curing often lasts days, even weeks, and can include sugar and spice and everything nice.
From amazingribs.com

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VENISON - MULTITUDE OF RECIPES TO COOK VENISON EXACTY HOW ...

Curing salts should be used only in meat, poultry, game, salmon, shad and sablefish. Curing salts cannot be substituted for regular salt in other food recipes. Always keep meat refrigerated (36° to 40°F) while curing. Insta Cure™ No.1, a basic cure used to cure …
From venison.com

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MEAT CURING - CANADIAN BACON - MORTON SALT

The combination of Morton ® Tender Quick ® and granulated sugar result in this slightly sweet, meaty breakfast meat perfect for everything from eggs Benedict to BLTs. Ingredients. 1 …
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May 24, 2017 · I posted a thread some time ago under sugar cured hams and shoulders and side meat that came from my grandmother recipe (over 100 yrs. old recipe) it also had her sage sausage recipe. It did not contain any curing salt but the ham recipe …
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May 28, 2021 · The spice mix with the gallon of brine makes easily enough curing brine for a 5 pound brisket, cured in a somewhat large-ish container. If you were to use a 2-gallon freezer bag or marinating bag, you would likely need just half (or less) of the amount of brine and brine spices.. Pink curing salt, or sodium nitrite, goes by many names, such as Prague Powder #1 or DQ Curing …
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