Meat Curing
kosher salt ,morton and marine salt for cured meat?
HI im leavin in japan,and im curin meat….i heard i should use only kosher salt or morton….where is the problem with sea salt? is the iodine? i cured with sea salt ,and i got nice stuff maybe a little salty….can i use rock salt ?because here i could not find these kind of american salt,on the internet all the recipe for cured meat call for kosher……help please
Thank you for the answer ,but i need to know if i can use a normal rock salt like if im using the kosher one in the same proportion….and what about if using only the sea salt only,i must cut of 50 % compare to the rock one?
I am a former chef and have worked in Tokyo at one time and the kosher salt is best, sea salt dissolves to quickly and is to strong for that type of cure, plus it should only be on for a few days and then rinsed off, and allowed to dry cure, and mixed spices will help take some of the saltiness away, black pepper, dried garlic, dried chilis/chili pastes, 7 pepper Japanese seasoning, some with Yuzu in it is nice.
Star Anise, cinnamon, Japanese pepper buds are other flavours to consider, a dry rubbed cure is best left one for 3-5 days then rinsed off, more seasoning but no salt and then a further 2-3 days before boiling the meat to cook, I would use a round or flank meat, brisket in Japan is hard to find, try it with short ribs for korean bulgogi, an this you do for 2-3 days and then rinse and braise in dashi with korean gomaijan.
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TSM Products Great Sausage Recipes and Meat Curing by Rytek Kutas $25.49 Great Sausage Recipes and Meat Curing by Rytek KutasOnce again we present the most comprehensive recipe book that has been our best seller since its first printing. Its continued success reflects its ability to be easily understood, its wide variety of recipes and its effectiveness in helping you avoid common problems. This recipe book isn’t written by an author; it’s written by someone whose fami… |
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Messin’ with Meat: Cave Cooking Volume 4 (DVD) $26.95 Join Karen Hood in another volume of Cave Cooking as she shows you how to mess with your meat!! Shell show you the basics of smoking, curing, sausage-making, meat preservation and much more! Learn to make home-made Italian sausage, how to make oven jerky from flank steak and how to make jerky from ground meat that doesn’t need refrigeration after you prepare it! Follow Karen as she shows the compl… |
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Charcuterie: The Craft of Salting, Smoking, and Curing $20.90 The only book for home cooks offering a complete introduction to the craft. CHARCUTERIEâa culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciuttoâis true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting… |
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Great Sausage Recipes and Meat Curing $16.47 This is the most comprehensive book available on sausage making and meat curing and has sold over 500,000 copies world-wide. It is easily understood, contains a wide variety of recipes, and is very effective in helping solve common problems. It is written by a man who learned the art of sausage making and meat curing at a very early age, and who made a living smoking and curing meats…. |
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The Smoked-Foods Cookbook $14.78 Wild game and domestic meats are prepared in any of dozens of marinades and brines, then set in a smoke cooker to absorb the fla |
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A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game $11.41 This book is full of recipes and tips for delicious, safe, easy preservation of meat and fish, including recipes for liverwurst, |
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Home Smoking and Curing (Hardcover) $14.63 Introduces a method of retaining and enhancing the subtle flavours of fresh fish and game. With instructions backed up by diagrams, this work leads you through the basic techniques of smoking food. It contains: advice on choosing raw ingredients; makin… |
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