TOO MUCH curing salt in your comment/description. 17grams would be for REGULAR salt for 1KG meat. Cure #1 would only be about 2.5 grams. He did describe that in the description BUT be very careful. Nice video !
It is right amount of curing salt. I’m using 0.6% sodumi nitratte curing salt what means it is ready to use curing salt containibg regular salt. If you buy pink curing salt 6% you need first mic with regular salt in proporcjon 1:10 but always need to read the description on your curing salt package to be sure that you are using it properly
i do another way,after smoking but fish in salt solution 20-30 sek,remember HOT fish,same with SALMON,perfect salt taste,salmon longer time,the fish "sucks" the salt solution,because its loose some fat when you smoke the fish
Roasting alone takes a long time to soften belly in the oven. So I always pressure cook for about 45 mins until it’s soft, then I place it in a hot oven to brown and crisp up the skin. I also recommend buying belly pork on the bone, if possible, to prevent drying out the underside. You can then lift the meat off the bone and waste less.
A few questions: It looks like you used tomato paste rather than purée ; it looks like “70 grams” or 5 tablespoons? The total amount of broth or water with cube is 300 cc or 10 oz which is a little more than a cup?Finally, the seven hours refers to time of slow cooking, low heat, not insta-pot? Ah, I checked an UK site and “youse” guys mean “ tomato paste in the US” when you say tomato purée
It looks delicious!! I know you said to only use salt for the first time. But what seasonings do you prefer to use? Do you only season the brine? Or do you dry season the fish after it is removed from the brine, as well?
I/2 tsp all spice (whole 1 tbsp black peppercorn 3 bay lives Boil about 5 minutes and add to brine. Will be delicious. It is for amout of brine as in video
Depends of the size of the meat. If is small then can be 60 but belive me 80 minutes is not too long. I’m ofgen cooking shoulder for pulled pork 90 minutes and is so tender.
@@redfrogcooking6270 ogólnie zawsze robiłam z winem, najlepsze na świecie tylko chodzi mi o to czy to będzie wliczać się jako woda w pressure cooker? 😅 boję się żeby się nie przypaliło coś
@@paulinax4644 mozna gotowac. Winem w szybkowarze. Jak gotuje z winem w szybkowarze czy bez to zawsze pozwalam zeby wyparowalo 2/3 zeby pozbyc sie wiekszosci alkoholu a zostawic smak. Mozna dodac wino pod koniec jak cebula i kielbasa sie smaza i pogotowac z 5 minut. Pozdrawiam
Just an FYI 1 green chilli is absolutely not a medium curry it is mild, I'm going on the average rating of Indian curries here. A mild curry would have 1 chilli AND a small amount of chilli powder. 🤤😋☺️
Combine the weight of the water required to cover fish and the weight of the fish and multiple by the desired percentage. Resultant number is the weight of salt required.
@@redfrogcooking6270 yes, but that would take 5 hours for fish to be ready to smoke. In your case, you put less salt but you hold it for 12 hours. The more salt the less time it takes for it to get the salt in.
