Tag overview for: 'cure_calculator'

Entries on this site with 'cure_calculator'

• Bresaola - Recipe and Calculator
  For those that don't know, Bresaola is an air-dried beef that originates in the north of Italy. In the past, I've always made it using Jason Molinari's recipe from curedme
• Lomo embuchado
  It seems an age since I started this last batch of cures, although it's only just over 6 weeks - not long when air drying meat. However, the Lomo that was cased for drying
• Cider Ham
  Continuing the updates on the cures started in early February, the Cider Ham has now been cooked and sliced: This cure started with the gift of some cider from Mark at Roc
• Ventrèche - Bacon by another name
  I've written here and here about the Gascon salted pork called Ventrèche, a bacon that, at it's most traditional seems to be cured with just salt as a curing agent, howeve
• Pancetta di Thurlaston
  I wrote before Christmas that I was making a Pancetta and was cutting right back on the spices. I know this because I've just had to look at my previous post to see why I'
• Black Ham VI - The Recipe and Calculator
  The final part the story of the Black Ham, the previous post is here: Black Ham - Part V - Cooking and the Finished Ham For anyone wanting to make a similar Black Ham, thi
• My Favourite Bacon
  I recently posted a bacon tutorial that I wrote for the sausage making forum. The recipe used was an amalgamation of a few already posted by myself and others, as such it
• Dry Cured Bacon - Tutorial
  This is an adaption of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum . Let's Make Bacon! Cure suppliers Details of cures and suppli
• Pancetta di Larbo
  I mentioned in this post that I was making a rolled pancetta - pancetta arrotolata - from a recipe by my mate Larbo who now lives in the US. It's unusual as it's flavoured
• Pigs and Pancetta
  Many local farm suppliers are only too happy to sell you half a pig, usually rare breed; Gloucester Old Spot and the like. They generally weigh around 55-60lbs for the who

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