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How To Cure Meats: Bacon, Ham, Corned Beef, Pastrami, More (10 Recipes, 1 Page, 4 Articles)
Curing meats is an ancient technique for preserving meats before the advent of refrigeration. If done properly it can make awesome tasting food such as bacon and pastrami. If done improperly, it can make you sick. We can teach you how to do it properly. Below are links to recipes that you will love but first you absolutely positively must without a doubt no questions asked pinky swear to read my article The Science of Curing Meats Safely and why these recipes are different than any other recipes and why you cannot improvise with some of the ingredients. Here’s some good news: Start with bacon! It is easy and soooooo goooood.
One more thing: True cured meats have preservatives, sodium nitrite and/or sodium nitrate, added to them. That’s what gives them their pink color and unique flavor. Most are then smoked. Lately, because of irrational fears, there are things like “Uncured Bacon” or “Naturally Cured” meats on the market. They almost all have celery powder added to them and celery powder is loaded with, you guessed it, sodium nitrite. Same exact chemical. In fact, tests by Consumer Reports and others have shown that many of these products have a higher concentration of nitrites. So don’t be suckered by signs like this one at a hotel buffet breakfast.
The New Data About Nitrites, Nitrates And Cured Meats
Nitrites and nitrites appear naturally in foods, and are added to many foods. Are they dangerous? Recent research is enlightening.
How To Make Smoked Homemade Bacon – It Is So Much Better Than Store Bought
Homemade bacon is easy and the results are much better than grocery store smoked bacon. You can make countless variations once you have the basic homemade smoked bacon recipe down.
Once You Make Maple Bacon, You’ll Never Get Store Bought Again
You need to try this homemade smoked maple bacon recipe for some the most delicious, homemade smoky bacon you'll ever taste.
Step-By-Step Directions For Making Delicious Asian-Style Bacon
Salty and sweet is the magic combo for bacon. Using honey for the sweet and adding spicy Sriracha takes it over the top, especially when you amp up the savory, meaty, umami flavors with hoisin and soy sauce. Ginger, garlic, and five-spice powder round out the Chinese flavor profile here.
Canadian And Irish Bacon Made Better At Home
Fans of Canadian bacon will rejoice this recipe for making flavorful smoked pork loin at home. Making Canadian bacon or back bacon is more like curing a ham than making American bacon. Order boneless loin (not tenderloin) if you want to make this. Irish bacon is made like Canadian bacon but without the smoking step.
How To Make A Cured Smoked Ham From Scratch
Create a smoked ham at home that will put any store-bought ham to shame thanks to this simple, yet flavor packed recipe. The key to creating a ham like the ones you normally purchase during the holidays is the curing process. Without curing a fresh ham, you won't achieve the same flavor or deep red color of the traditional type.
How to Smoke Turkey Legs, Disney Style
This tested recipe reproduces the monster smoked turkey legs you see if you visit any of the Disney parks where you will see folks stumbling around with delirious smiles. The secret to success is curing then smoking the giant turkey legs. This recipe also works fine with chicken legs, though they will cook faster.
Our Homemade Corned Beef Recipe Outshines Store Bought
Why spend the time making our homemade corned beef recipe? Because it is so much better than anything you could buy at the grocery store!
The Corned Beef Hash Recipe All Others Aspire To Be
This corned beef hash recipe is a perfect way to use leftover corned beef after St. Patrick's Day has come and gone. Cooking chopped corned beef along with potatoes, onion, and other select ingredients results in a dish that puts all other corned beef hash to shame. Top it with an egg or other ingredients for your own twist.
A Smoked Pastrami Recipe That’s Close To Katz’s
If you've ever wondered how to make pastrami then we've got you covered. Moist, tender, and full of flavor, this is the ultimate homemade smoked pastrami recipe. So what is pastrami? Simply put, it's Jewish barbecue, i.e. corned beef that has been smoked. This is about as close to Katz's pastrami recipe as you'll get!
Pure Pastrami Perfection, The Sous-Vide-Que Method
Pastrami is the ultimate expression of beef brisket, and it is at its best if you start with sous vide. To begin, prepared corned beef is rendered moist and tender thanks to a low and slow sous vide water bath. The meat is then smoked on the grill, creating mouthwatering sliced pastrami for sandwiches and more. Read on for our sous vide pastrami recipe.
How To Make Traditional Louisiana Andouille Sausage At Home
Andouille sausage is the soul of New Orleans Creole cooking. It is spicy, garlicky, and smoky. Here is how to make this classic Louisiana sausage.
Hamming it Up: A Survey of the World’s Great Hams And How To Cook Them
There are many different types of ham around the world, but they all fall into three categories: Fresh ham, dry-cured ham, and wet-cured ham.Related articles
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- Reuben Reimagined: The Corned Beef St. Patrick’s Day Melt
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- Mmm Bacon Recipes (18 Recipes, 1 Article)
- Homemade Sausage Recipes And More From AmazingRibs.com (16 Recipes, 1 Article)
- The Science Of Curing Meats Safely
- The New Data About Nitrites, Nitrates And Cured Meats
- How To Make Smoked Homemade Bacon – It Is So Much Better Than Store Bought
- Once You Make Maple Bacon, You’ll Never Get Store Bought Again
- Step-By-Step Directions For Making Delicious Asian-Style Bacon
- Canadian And Irish Bacon Made Better At Home
- How To Make A Cured Smoked Ham From Scratch
- How to Smoke Turkey Legs, Disney Style
- Our Homemade Corned Beef Recipe Outshines Store Bought
- The Corned Beef Hash Recipe All Others Aspire To Be
- A Smoked Pastrami Recipe That’s Close To Katz’s
- Pure Pastrami Perfection, The Sous-Vide-Que Method
- How To Make Traditional Louisiana Andouille Sausage At Home
- Salting, Brining, Curing, And Injecting (3 Recipes, 2 Pages, 6 Articles)
Published On: 4/24/2019 Last Modified: 6/21/2024
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