How To Dry Cure & Smoke Pork Rib & Belly

Подписаться 7 тыс.

Просмотров 5 тыс.

50% 1

This dry cured pork rib and belly is all natural with NO nitrates or nitrites, only sea salt.
LEM Stainless Steel Scale
amzn.to/2XlfSVy
Winco Cutting Board
amzn.to/3C9TCgc
Food Grade Plastic Bins
amzn.to/3hrJnvy
The Sausage Maker Bacon Hooks
amzn.to/3CdxmC9
Heavy Duty Meat Hooks
amzn.to/3lo3cFk
Small Black Hooks
amzn.to/3C9DBqE
Boning Knife
amzn.to/2YNppF7
#suhomeso
#curingmeat
#smokedmeat
Music provided by:
Music: Easy
URL:icons8.com/music/

Хобби

Опубликовано:

6 авг 2021

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 13

@thomasoravec528 Год назад

Pravi majstor! Somebody taught you well. Great work.. Really excellent!

@dejanpetkovic7663 2 года назад

Lepo,lepo👍.Bravo majstore💪 Good job👍💪🍺🍺🍺🍺🍺

@NaturallifecamTV19 Год назад

Thanks you 😊

@colinswainson9882 Год назад

I can’t stop making and eating these , thank you for introducing me to cured meats 👍🏻 I also have a prosciutto on the hook ready in a year .

@VelebitMountainMan Год назад

Love it, nothing better. Prosciutto takes time but it's well worth the wait...

@OrchardHillFarm 6 месяцев назад

Oh wow that looks amazing! Do you just eat them like charcuterie or can you cook with them too?

@VelebitMountainMan 6 месяцев назад

Cook with the rib/bone parts, eat the bacon like charcuterie... really delicious. I like adding the ribs to bean stew, adds some smoke flavors and the ribs soften up and can be eaten.

@cookiekwan431 2 года назад

Can kosher salt be used as replacement for sea salt? Thank you for videos and Have Great Day^^

@VelebitMountainMan 2 года назад

Yes, absolutely, use fine grain salt crystals.

@patrickkinney4998 Год назад

I do that with pork bellies and let it set 7 days. Then I cold smoke them 24 hours. It is still very salty. I soaked them after curing and it didn't help. It can be sliced paper thin and eaten with toast and butter. Its best cut and used in beans, greens, ECT. But it's not bacon.

@VelebitMountainMan Год назад

3% salt it will be 👍

@koshaz3x Год назад

I do pork bellies as well, but may I suggest you use coarse salt but 2.5%, 2% brown sugar and if you want to 0.25% Prague Powder #1 (This last one is optional), then let it cure 1 week per inch of thickness and flip it over every other day or daily if you wish in order to let it equalized uniformly. Then, prior to smoke you can try a bit on a fry pan for a salt test, I usually just rinse it afterwards and then smoke, the flavor and salt lever are perfect, I hope you find this helpful my friend.