Cured Meats

Part of my latest OCD has focused on cured meats. Although I am only in the infant stages...have had some marvelous results.

Cured Pork Loin

Took two 5 lb pork loins and rubbed them down with salt, sugar, and curing salt (nitrates). Into a vacuum bag, refrigerated, and messaged daily for 5 days. Last night I rinsed them off and re-vacuumed them and cooked them in a 142 degree water bath for 4 hours. Chilled in the fridge overnight and today gave them a good sear on my BGE. Cooled, sliced and vacuum bagged although did some taste testing quality control along the way. Results were spectacular and it should make some delicious deli/sandwich meats.

In the future I am looking forward to curing then air drying form months...no cooking needed. Need to create the correct conditions to air dry meat but have a direction for now and a goal set.

Cooked 30 lbs of meat today on my BGE: 10 lbs pork loin (previously discussed), 10 lbs chicken breasts, and 10 lbs of leg/thigh dark chicken. Temps from -3 to 6 above so didn't wear a jacket.

Part of my latest OCD has focused on cured meats

What diseases did they have and are you SURE they are cured?

Took two 5 lb pork loins and rubbed them down with salt, sugar, and curing salt (nitrates). Into a vacuum bag, refrigerated, and messaged daily for 5 days

Did they answer your messages??  

Skeptical wrote:

Part of my latest OCD has focused on cured meats

What diseases did they have and are you SURE they are cured?

Took two 5 lb pork loins and rubbed them down with salt, sugar, and curing salt (nitrates). Into a vacuum bag, refrigerated, and messaged daily for 5 days

Did they answer your messages??  

D'oh!

While I like cured meats, they don't like me. MSG, nitrates, and other chemicals are not healthy. The more I read about it, the more I avoid foods that contain it.