Curing

[Ajhutch]

I bought myself a little gift of some smoked salt and smoked sugar for Christmas and looking into curing some meat and fish. The ingredients came with some methodology ideas and recipes, but also interested if anyone on here has done anything similar?

 

[Brewnaldo]

I bought myself a little gift of some smoked salt and smoked sugar for Christmas and looking into curing some meat and fish. The ingredients came with some methodology ideas and recipes, but also interested if anyone on here has done anything similar?

I have a book about curing, and it can come across a little scary. But, I use roughly 50 50 kosher salt and table sugar to cure salmon. I also throw in some crushed juniper and sometimes lemon zest and juice. Usually cure that for 2 days then cold smoke it. Never had any problems. If anything I think sometimes that might be too long in the cure.

 

[raymondo]

Try River Cottage Handbook No.3 - Curing and Smoking. Seem to me that the biggest debate is regarding the use/non use of nitrates and nitrites.
I've tried cider cured pork loin from the book - came out great.