Cured some loin - been over 2 weeks finally got them smoked this morning/afternoon - mainly down to time & weather combining. ie: I needed the time I'd be around and the weather wasn't either blowing a gale or raining tropical downpours (but with very cold water) - generally both simultaneously.
Three types of cure:
Again bear in mind I use a prague 1 kind of cure salt. two of these cures i didn't want to taste salty. I'm not sure how you get round that if you use tq
this is per kg (2.2 lb) of meat. Each of the three loin hunks was around the 1kg mark (which was useful)
1) Garlic and paprika
15gm cure salt - 0.52 oz
10gm salt - 0.35 oz
15 gm - 1/2 oz sugar
1tsp garlic powder
3 tsp smoked paprika (regular will do)
1 tsp cbp.
2) Sweet Cure
0.52 oz cure salt
1 oz sugar (white or brown whatever)
1 tsp coriander seeds (I grind it all together, use coriander powder if you don't got a grinder)
1/2 tsp garlic powder
3) Traditional Cure - this one's great if you've got a rare breed pig or wild boar. It's pretty much what the stuff you buy in the shops is cured with. Plus I think this is pretty much what TQ is (rich will know for sure)
0.52 oz cure
0.52 oz seasalt
0.52 oz sugar
For all recipes I mix and grind all the ingredients to a fine powder. Rub liberally all over the meat and then pack into a ziploc bag for about a week (or in this case 2 1/2 weeks lol).
Top one is the traditional, middle one is the sweetcure (I know this because I cut a few slices and fried during the week ;-)
And the biggest one is the paprika.
Here's the: finished-at-150-out-of-the-smoker-and-about-to-be-foiled-to-cool-down pic
Traditional on the left, sweet cure on the right and paprika on top :-)
I'll probably leave it to cool, fridge overnight and slice it up tomorrow.
Really interested to see how the paprika one has turned out - the only one I've tasted so far is the sweetcure. Going to wait till the smoke's cleared from my system and my tastebuds are working again lol
Oh and I'm still smoking with oak (till it runs out)
Three types of cure:
Again bear in mind I use a prague 1 kind of cure salt. two of these cures i didn't want to taste salty. I'm not sure how you get round that if you use tq
this is per kg (2.2 lb) of meat. Each of the three loin hunks was around the 1kg mark (which was useful)
1) Garlic and paprika
15gm cure salt - 0.52 oz
10gm salt - 0.35 oz
15 gm - 1/2 oz sugar
1tsp garlic powder
3 tsp smoked paprika (regular will do)
1 tsp cbp.
2) Sweet Cure
0.52 oz cure salt
1 oz sugar (white or brown whatever)
1 tsp coriander seeds (I grind it all together, use coriander powder if you don't got a grinder)
1/2 tsp garlic powder
3) Traditional Cure - this one's great if you've got a rare breed pig or wild boar. It's pretty much what the stuff you buy in the shops is cured with. Plus I think this is pretty much what TQ is (rich will know for sure)
0.52 oz cure
0.52 oz seasalt
0.52 oz sugar
For all recipes I mix and grind all the ingredients to a fine powder. Rub liberally all over the meat and then pack into a ziploc bag for about a week (or in this case 2 1/2 weeks lol).
Top one is the traditional, middle one is the sweetcure (I know this because I cut a few slices and fried during the week ;-)
And the biggest one is the paprika.
Here's the: finished-at-150-out-of-the-smoker-and-about-to-be-foiled-to-cool-down pic
Traditional on the left, sweet cure on the right and paprika on top :-)
I'll probably leave it to cool, fridge overnight and slice it up tomorrow.
Really interested to see how the paprika one has turned out - the only one I've tasted so far is the sweetcure. Going to wait till the smoke's cleared from my system and my tastebuds are working again lol
Oh and I'm still smoking with oak (till it runs out)
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