cured

Hey All, I'm new here and look forward to learning and sharing with you all. I am particularly interested in charcuterie and cured meats and fish from around the world and seeing if anyone has local recipes. I also look forward to sharing and learning from you all.

A discussion in "Aw Nuts!" had me reflecting on the toxicity of certain food sources and how they are cured to allow them to be edible. Primitive peoples had first started curing toxic roots and things long ago. They know this, because during my lifetime, the last undiscovered primitive...

I cured a piece of pork belly for about a week. I put it on the BGE this morning @200F, using peach wood, until the internal temp reached 150F. Pulled it, cut off the skin and let it cool.

There are many cured or smoked hams from different countries, some of which are both cured and smoked. What are your favorites? We love Prosciutto di Parma and I really like Prosciutto di San Daniele. Iberian ham is another favorite. Country ham is a favorite with many folks in the US, but only...

As I wrote in the braised bacon thread, I wanted to try this with a smaller amount of meat than a ham/gammon joint. So, I purchased a 2.7 pound chunk of boned pork butt. The cure is Michael Ruhlman's basic cure for bacon with powdered dextrose (you can use regular sugar also), cure #2 and...

I promised to try out this recipe by Chef James Martin posted by @Elawin for the November spice challenge: Vanilla cured salmon with cucumber ketchup, charred cucumber and pickled ginger. I cured the salmon using table salt not sea salt (mainly because I didn't have enough sea salt). I used soft...

A Sugar and vanilla mixture is used to cure salmon overnight. Serve it cold in thin slices with tangy pickled ginger and a green ketchup. Preparation time: overnight Cooking time: less than 10 mins Serves: 8-10 Ingredients: For the salmon: 2 vanilla pods 200 g/7 oz caster sugar 200...