Tag Archives: Cured Meats

Second Curing Chamber

As my experience curing meats increases, and my desire to cure more stuff after Grrls Meat Camp, I have been working on a way to increase my curing space, yet not invest too much money/time in the construction.  I’m also … Continue reading

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I Dream of Cured Meat

As I have been perusing my new copy of Salumi, by Ruhlman & Polcyn, I have been preparing for this year’s meat curing.  As you may or may not know, I enjoy the process of making sausages, and home cured … Continue reading

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Red Wattle Ham Under Salt – Prosciutto Attempt #2

Some of you who know me personally may know that my love of prosciutto is the real reason I got into curing meats in the first place. My lofty goal is to personally cure my own prosciutti at home. My … Continue reading

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Cured Meat Update

Now that the jowls have cured, I rinsed and dried them, and they are now hanging for 1-3 weeks until they are completely firm. I’ve tied them with butcher string, and they are hanging in a cool dry place- in … Continue reading

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Bresaola Update

Now that the beef for bresaola has been curing for a week, this morning I went through the next steps in its process to dry cured deliciousness.  Saving you from the boredom of sanitizing the counter top, let’s move straight … Continue reading

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New Tool for the Curing Chamber

Here’s a new tool I got from Allied Kenco, from a link I found on Jason’s Cured Meats blog.  It is a tool that will allow me to override the temperature on my curing fridge, controlling it from the outside.  … Continue reading

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