Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

Cure questions from a beginner making Cajun tasso

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • ddmcwhirter
    replied
    I seeing you fully cooked the tasso meat ("160 F"). No botulism in that. But, once cooked, as opposed to dried, I'd keep it refrigerated or frozen. Like a two week wet cure of brisket to make pastrami...as long as it's in the cure, all is good. But, once cooked, I think it has to be refrigerated and eventually frozen.

    Leave a comment:


  • Anton32828
    commented on 's reply
    Thanks EdF and RonB. Will do.

  • Anton32828
    replied
    Hello johnec00, yes the Marianski book says to cure for two days. My concern was the fact that the cure mixture (with spices) is left on to smoke the meat. I imagine that the Marianski recipe is within the 150ppm limit for nitrite, but I haven't done the math yet.

    Leave a comment:


  • johnec00
    commented on 's reply
    Maybe we have different editions, but my copy of Marianski's book says cure in the refrigerator for 2 days. Not that different from the 1.4 days Dr. Blonder's calculator recommends.

  • RonB
    replied
    When the salt reaches equilibrium between the meat and the solution, no more salt will be absorbed. That is why it is critical to have the right amount of salt in the solution. Since the meat is cured at that point, and no more salt will be absorbed, extra time will not hurt. I'd just start it Sunday night, and remove the meat when you return home. Try it with a small amount of meat the first time - just to be sure. In other words, what Ed said...

    Leave a comment:


  • EdF
    commented on 's reply
    I don't think leaving it in the cure an extra couple of days is an issue, since (if I understand correctly) it's an "equilibrium cure". That means a certain level will be hit inside the meat, and then not change afterwords. Not quite sure what to say about the color. ps I've found Ruhlman knows his stuff.

  • Anton32828
    replied
    I hear you on the safety thing. I've read Meathead's cure article, and Prof. Blonder's article at Genuine Ideas referenced by Meathead. So bear with me while I ask two follow-up questions:

    1) I need to cure 1-inch thick pork cuts weighing about a pound each. The wet cure calculator returns a cure time of roughly 1.4 days for my recipe using a basic sugar cure: 2 parts salt to one part sugar plus the calculator's dose of cure #1. As a start, I'm shooting for a 6% brine / 25 degrees salt level. Is there a problem if I have to leave the meat sitting in the ziplock cure bag in the refrigerator for five or six days while I travel?

    2) General question: is it cured if the color is fixed? Or is the color fixed before it's fully cured?

    You're right about all the websites and books out there that do NOT address safety. Most of them just give recipes without explanations of the issues. Or, worse, they refer to great grand-pappy's recipe for saltpeter cured meat; as if 100 years of food science hasn't made progress since great grand-pappy learned how to butcher a hog.

    Leave a comment:


  • Troutman
    replied
    Well said BE CAREFUL !!!

    Leave a comment:


  • Spinaker
    replied
    We really can't comment on curing recipes from other sites. Many of them are not done correctly or they recommend concentrations that are not in line with safety standards. What many recipes and techniques don't tell you is that dry curing, is riskier and not as effective as wet curing. Wet curing will also allow for even curing. You won't have spot in the middle where the cure did not reach the center. This usually takes days, not hours. I would certainly question any recipe that says you can cure a piece of meat in only a few hours, especially dry cure.

    Please checked out Meatheads article on The Science of Curing, and use his calculator and recipes. They have been rigorously tested and reviewed. I am not trying to rain on your parade here, I just want make sure you are being safe and following proper curing techniques. That is not something most websites, books, forums or recipes have in mind.

    Leave a comment:


  • Anton32828
    started a topic Cure questions from a beginner making Cajun tasso

    Cure questions from a beginner making Cajun tasso

    Hello all. I've been experimenting with different tasso recipes recently. I'm new to curing, so I have a lot of questions (of course). I figured the sausage sub-forum was the place to find experts on curing around here.

    I'm using one-inch-thick strips of pork loin or pork shoulder for my tasso. The recipe instructions are to dredge the pork slices in cure, then rest them on a rack for four hours. You then rinse off the cure, apply a rub, and hot-smoke the meat for a few hours to 160 degrees internal temperature.

    The short cure turns the meat pink throughout, and gives a nice ham flavor.

    Two questions about using a dry cure for a short time, specifically Michael Ruhlman's recipe:

    1) If the pork is pink throughout when it's cooked, does that mean it's fully cured? Or is there some point where the cure causes the chemical reaction for pink meat, but there's not enough cure to protect against botulism?

    2) The Ruhlman dry cure looks like it uses too much Prague powder per the USDA ppm guidelines for nitrite. Will the meat absorb too much nitrite using a dry cure, even if you rinse it off after the time specified by the recipe? I've read conflicting reports on this, and also on how nitrite dissipates during cooking.

    Background for context, though perhaps TL/DR:

    My first attempt at tasso was guided by two recipes I found online. One was from Michael Ruhlman's book, Charcuterie. The other was from the link below to "Life's a Tomato." Both are dry cures using Prague powder, but they are very short --- three or four hours.

    Ruhlman's dry cure: http://ruhlman.com/2011/02/the-forgi...ed-meat-bacon/
    Home-made Tasso: http://www.lifesatomato.com/2015/06/15/homemade-tasso/

    My question is about the cure process, not the spice rub from these recipes. I'm working on my own Tasso rub. Ruhlman's is garbage IMHO.

    Since I was experimenting, I did one batch for four hours and one for twelve hours overnight in the cure. The four-hour cure was tasty, but a lighter pink than the twelve-hour cure. The twelve-hour cure was a darker pink, but too salty.

    I then found Meathead's cure article on this site. His guidance about a wet cure makes sense from a food safety standpoint. Brine guarantees control over the PPM concentration. I tried a wet cure on some boneless pork chops as a test. I used some Cabela's sweet cure per the package directions, which said thin cuts should cure for 24 hours. But it didn't cure to the center of the chops, and the result was much less flavorful than the Ruhlman salt-box method.

    My job requires that I travel 4 - 5 days a week. So I don't have the ability to do a two or three day brine cure, except on vacation weeks. I'd like to get the dry cure process right, but keep within nitrite safety guidelines. One frustration I have with Ruhlman's book is that it doesn't bother to explain that part of the process. It just gives recipes.

    I also found Stan Marinski's "Home Production of Quality Meats and Sausages," which is free to borrow via Amazon Kindle Prime. His tasso recipe uses a dry cure for 12 hours, and then smokes the meat with the cure still on it! His recipe looks like the correct ratio for using Prague powder in "comminuted meat" such as sausage, but I'm still not crazy about the idea of keeping the curing salt on the outside of the meat when I smoke it.

    I appreciate any help / comments from the community! I'll post my tasso recipe when I'm happy with it.

Announcement

Collapse

Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Meat-Up in Memphis

Spotlight

These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use our links when you buy things

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear
The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill
The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Griddle And Deep Fryer In One

Pit Barrel Cooker Smoker
The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

Click here to read our detailed review and to order


The Pit Barrel Cooker May Be Too Easy

Pit Barrel Cooker Smoker
The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them


The Undisputed Champion!

thermapen
The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

Click here to read our comprehensive Platinum Medal review


Grilla Pellet Smoker proves good things come in small packages

Grilla pellet smoker
We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

Click here for our review on this unique smoker


Delta by Nuke,
Stylish and Affordable
Gaucho Grill

Weber Genesis Grill
Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

Click here to read our complete review


Genesis II E-335
A Versatile Gasser That Does It All!

Weber Genesis Grill
Webers´┐Ż Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

Click here to read our complete review


GrillGrates Take Gas Grills To The Infrared Zone

grill grates
GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special


Is This Superb Charcoal Grill A Kamado Killer?

PK 360 grill
The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal


Our Favorite Backyard Smoker

kareubequ bbq smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker
This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer
A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here to read our complete review


Track Up To Six Temperatures At Once

Grilla pellet smoker
FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

Click here for our review of this unique device


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill
Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill
Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order