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Curing meats, pickling veg and that kind of thing

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M_adz +

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Curing meats, pickling veg and that kind of thing
So, since reading the article in the Good Living a couple of weeks back, i have become obsessed with the thought of making my own bacon and i am finally going to do it - YUM.

I'm off to the butcher after work to find some pork belly to rub it with salt and sugar and get that good thing going. It seems pretty easy and the only thing i have concerns about is the space in my fridge

Has anyone else gotten into curing their own meat? And what about smoking chicken?

I've also pickled some home grown jalapeno chilli's, made my own pesto and am interested in making some jam.

What are your recipes? Anyone made jerky before? I'm keen to get all "old school" while winter is here
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i really would like to smoke my own salmon or trout I'd never stop eating it.

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well done sofu, perhaps your most offensive post yet!

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I made pickled onions with my housemate about 4 weeks ago and they are almost ready!
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Have you tried them yet? I remember my mother making them once but they never quite were the same as the ones from the jar and we had them sitting there for much longer than four weeks. Was too much onion and not enough pickling going on.

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yeah I had one yesterday, the onion is still a bit too raw tasting but we think it should be ready next week. They taste pretty good but i probably would just buy them next time...
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I'd love to make my own salami but don;' have anywhere near the space and equipment for it unfortunately. I'll stick to making sausages I think.

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^mmmm all this talk of meat is getting me excited.

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Bracko - i was reading about smoking trout - you can do it on your weber (if you have one)
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Try and track down this book :

http://www.amazon.co.uk/European-Pea.../dp/1904010504

Amazing recipes in there, but also a lot of great information on how the peasants in Europe used to prepare meat and vegies for storage through the "off seasons" - including stuff on curing.

It is often voted as one of the "essential" cook books (like Larousse Gastronomique).
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Quote:

Originally Posted by M_adz

Bracko - i was reading about smoking trout - you can do it on your weber (if you have one)

tick.


will google now.


Quote:

Smoked Salmon or Trout in Weber Ingredients
6 Salmon fillets; 1 lb. Each 1 lb Hickory chips
4 qt Water 2 c Water
1 c Salt 1/3 c Peanut oil
Instructions for Smoked Salmon or Trout in Weber
Put 4 qts. Water in large pan, add salt and stir until dissolved. Soak chips in 2 cups water for 20 minutes. Drain and reserve to sprinkle over hot coals for smoking. Arrange fish 1 layer deep in large flat pan, add salt water to cover generously. Soak 40 minutes in refrigerator. Drain fish well, rinse with cold water, pat dry with towel. Using indirect method, sprinkle chips over hot coals. Brush fish with oil and arrange skin side down on a rack on the cooking grill, over drip pan. Adjust dampers to maintain low heat. Cover kettle and smoke fish, brushing with oil every 10 minutes for 40 minutes or until fish is golden brown and flakes easily with fork. Do not turn fish over during cooking. Posted to bbq-digest by PhantomBBQ@aol.com on Feb 20, 1999, converted by MM_Buster v2.0l.

and

http://www.ehow.com/how_2158772_smok...mp-recipe.html

will try over the next few weeks hopefully.

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well done sofu, perhaps your most offensive post yet!

Last edited by Bracko: 24-Jun-08 at 08:31pm

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You used to be able to buy these little stainless steel boxes and you'd put special wood chips in them and let them smolder to do smoked salmon etc.

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Quote:

Originally Posted by Bracko

i really would like to smoke my own salmon or trout I'd never stop eating it.

if only it were possible. Just like that pig off the adam and eve episode of the simpsons that homer always ate..
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so ive come into some lemons, a lot of lemons in fact! so this weekend, my challenge is to make some preserved lemons

and i was reading up about harissa...might make me some of that too!
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theres a river cottage episode called pig in a day. shows you how to cut up an entire pig and recipes on making sausages, prociuttos and other cured bits and pieces. really recommend it if you want to cure your own meats
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Was the bacon a success?

Katsu kangae wa motsu na makenu kangae wa hitsuyo.



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Quote:

Originally Posted by liseyt

I made pickled onions with my housemate about 4 weeks ago and they are almost ready!

Mmm my mum makes the most awesome pickled onions!
How did yours turn out in the end?

This year once all the stone fruits etc are out I'm definitely going to be trying my hand at some jams and preserves.
And would like to try some pickling of veges as well.
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they were delish bel! we actually finished off the last of them last night! We have also saved the juice and going to add it to the next batch! Although the juice was a bit sweet and I am trying to figure out what to add to counter the sweetness (not salt).

Will get the recipe soon!
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Quote:

Originally Posted by Cavey

Was the bacon a success?

i failed at makin' bacon


i.e. i have been too lazy to start it. this thread has inspired me to think about it again/want to make it.
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Quote:

Originally Posted by M_adz

i failed at makin' bacon


i.e. i have been too lazy to start it. this thread has inspired me to think about it again/want to make it.

Want step by step photos please!

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I've been very lazy with my preserving jam making stuff for the last few months. At th moment im planning on making a worm farm so all our food scraps don’t go to waste.

Mind you we have an apartment with a small patio and very little actual ground to put the fertiliser on. Mostly just herbs and vegetables in pots but oh well

Actually I made some homemade laundry detergent the other day so there’s my bit of self sufficiency for the week
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Quote:

Originally Posted by liseyt

they were delish bel! we actually finished off the last of them last night! We have also saved the juice and going to add it to the next batch! Although the juice was a bit sweet and I am trying to figure out what to add to counter the sweetness (not salt).

Will get the recipe soon!

We always kept the juice left over and used it as vinegar on fish and chips. Yum!

The only downside to pickled onions is yucky breath
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Quote:

Originally Posted by M_adz

Deal!

\o/

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Am I the only one who keeps seeing this thread title and reading "pickled vag"?

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Originally Posted by jdoodle View Post

not liking yoda is like knocking back a root when presented nude in a YD change room

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Originally Posted by mischa21 View Post

^mmmm all this talk of meat is getting me excited.

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yes dave, yes.
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Speaking of cured meats, I went to Sydney's home of it today. Pino's Dolce Vita and Fine Foods in Kogarah. Only picked up some prosciutto and really hot salami(calabrese i think??), they have a 2 yr old(can't remember the proper name) prosciutto style of meat that goes for $300 odd a kg.


Quinces are in season at the moment, they are only available 1-2 months a year, so now is the time to make quince paste/jam.
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gonna make home-cured duck prosciutto this weekend! =D

like this:

http://theroaminggastrognome.com/201...ciutto-part-1/
http://theroaminggastrognome.com/201...ciutto-part-2/

yummm!
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Oooer excellent bump!

Currently on day 3 of first attempt at curing pork belly aka MAKIN' BACON!

Almost time to drain and flip but we're doing the river cottage method of 5 days curing then another 5 days standing for total of 10 days (sans leaving the meat outside though, not that game yet…)

If this is successful the next lot I'll look at cold smoking with hickory woodchips
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1kg of pork belly washed and dried:


The cure, equal measures of salt and sugar (with a bit of palm sugar added) plus some crushed bay leaves:


A handful of the cure in the bottom of the container, belly on top then another handful on top and rubbed into the sides:


Then in to the fridge, I've opted for the sealed container on my first attempt. Will grab a photo tonight when it comes time to flip and pour off the liquid (so much liquid comes out!!!)
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From tonight





Doesn't look like much yet, but it is getting quite firm! And there's still lots of liquid coming off this bad boy.
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hmmm, my friend made bacon about 2 weeks ago and now he's a bit chicken about eating it due to the kind of salt he used... Did you use curing salt or just regular salt?
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I used regular salt. The curing salt you speak of contains sodium nitrate, and everyone I've spoke to ie. shop-keeps and butchers—have said that it is illegal to sell to anyone but commercial entities (plus I have a preference for not using it).

Anyway, it's not like I'm going to be eating this raw. I'll be slicing and cooking so all should be good. Plus I figure keeping it in the fridge rather than in the cupboard should save me from botulism.
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Quote:

Originally Posted by Mickstah View Post

I used regular salt. The curing salt you speak of contains sodium nitrate, and everyone I've spoke to ie. shop-keeps and butchers—have said that it is illegal to sell to anyone but commercial entities (plus I have a preference for not using it).

Anyway, it's not like I'm going to be eating this raw. I'll be slicing and cooking so all should be good. Plus I figure keeping it in the fridge rather than in the cupboard should save me from botulism.

Not true. Sounds like they either don't know or just want to scare you off so that you'll keep buying their smallgoods. lol

I buy it by the kilo from here. I've tried both with and without and I prefer it with nitrites, it makes it more bacony/hammy and less porky, and it gives it a nice pale pink colour. Plus you've got less chance of dying. As for your salt, just make sure it's unbleached and uniodized.

BTW; I currently have orange & star anise cured duck procuitto aging and a kilo slab of loin brining for bacon in the fridge. To be cold smoked for 8 hours this weekend

Last edited by phoneyhuh: 23-Aug-12 at 09:08pm

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Sweet, cheers for the hot tip!!

Salt is definitely not bleached or iodised. I'll see how this ones goes and if I don't like the flavour then will definitely grab some curing salts.
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I did a cured side of salmon at Christmas, you know, Euro/gravlax style. I used beetroot & orange as part of the cure. It was delicious!
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Ooooer sounds interesting. Got any more deets on that Emsk?
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You really should buy this book mick. My knowledge of preserved meats went up a hundred fold just from reading the introduction. And then there's the recipes...*drool*
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Quote:

Originally Posted by Mickstah View Post

Ooooer sounds interesting. Got any more deets on that Emsk?

I kind of free-wheeled it from a variety of recipes, but it was basically a mixture of salt, some sugar, fresh dill, pepper, grated fresh beetroot, orange zest, couple of table spoons of fresh squeezed orange juice and/or vodka. (I had to go sans alcohol cos of the kids at Christmas and my overly zealous sister re: the booze factor = major bummer). Nevertheless, it was still awesome.

Covered it in the cure and weighed it down (in the fridge) for a few days, drained off the excess liquid and turned it every now and then. Because of the beetroot it was this amazing fluoro pick stain on the outside. Here's a pic of some of it all sliced up. I lived on it for days after Xmas.
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Duck prosciutto success ^-^

Still got a second breast to slice up. Gonna cure some more this weekend.. get a production line happening hehe =P
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are you slicing it with a knife? i would think it would be difficult to get it nice and thin that way...
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be pretty much impossible to get paper thin would'nt it
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Not paper thin, no, but sliced as thinly as possible using a good knife that I got from Japan (Kai Shun knife like this one, but much cheaper to buy in back home)

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Quote:

Originally Posted by grapsta View Post

be pretty much impossible to get paper thin would'nt it

A good trick for that is to put the meat in the freezer til it stiffens but doesn't fully freeze. You can then slice super thin with a good knife.
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Bumping this.

I made some pickled Banana chillies a few weeks back. Pretty rad. Although I did equal parts water and vinegar, probably should have enough done 2/3 vinegar.
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that's a great idea. would love some pickled jalapeños. wish i did it while i had a chilli tree
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Yeah I had some garlic and caysan chillies in with them too. The chillies lose their heat completely, just a bit of bite, real tasty.
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This is a damn fine thread. Getting me inspired!
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bump.. thought i'd do a search on curing meats and there was already a thread..

just made my first bacon: http://gusfacegrillah.wordpress.com/...plained-bacon/


and currently have my first pastrami being smoked too!

is anyone else still curing meats? i like the sound of the duck prosciutto
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Nice one. I worked with my dad making smallgoods one summer. He was the bacon and ham guy, worked there for 35 years. Damn he did an amazing job with that, tastiest bacon ever. Place shut down a few years back though, never been satisfied since
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^^ cooked bacon on the pancakes looks awesome! an advantage of making your own bacon is that the cuts bought fresh are almost certainly from a sow as opposed to a boar. boars go to bacon for the most part,. The boars are less tasty, pretty sure the meat looks much darker too
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