|
For anyone having trouble finding pink salt or who doesn't want to wait for it to ship: Bass Pro Shops sells it as Lem Cure in 4oz packets for ~$2, so if you have one nearby it's a cinch to get it.
|
#
¿
Jan 12, 2012 22:06
|
|
|
|
| # ¿ May 5, 2024 09:15 |
|
|
Jose posted:Should I be concerned or do anything about all of the water that curing the loin has pulled out of the meat into the container I'm keeping it in? According to Ruhlman, that's exactly what is supposed to happen. If the liquid isn't in contact with all parts of the curing liquid, you need to overhaul it (flip the container/meat over, really easy if it's in a bag of some sort) every other day. At least, that what he recommends for bacon. I don't have the book on me to see if loin is the same, although I would assume it's very similar. On an unrelated note, I cooked my first piece of home-made bacon today and it was awesome. I cannot wait to make more.
|
|
#
¿
Jan 18, 2012 20:11
|
|
|
mindphlux posted:making bacon is ridiculously easy, no excuse not to. unless you don't have access to good pork I guess. Yeah, the bacon was one of the most low-effort things I've ever done and it turned out great. Duck prosciutto was next on my list.
|
|
#
¿
Jan 18, 2012 22:51
|
|
|
Demon_Corsair posted:Does any one know a good place to order pink salt in canada? Glad I could help! I didn't even know they had Bass Pro Shops in Canada.
|
|
#
¿
Feb 18, 2012 00:13
|
|
