Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

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

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Pork Roast Cure

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

  • Huskee
    commented on 's reply
    Roger that, I think you're good. holehogg I've never cured anything with a fat cap to know myself.

  • holehogg
    commented on 's reply
    I got that much. Was more curious about the fat cap and the affect it has when curing. I don't trim as much fat off. Prefer leaving more fat on my meat.

  • Redwng
    replied
    Sounds like a good plan to me, then you can compare the results to your last cure and let us know how this worked.

    Leave a comment:


  • Huskee
    replied
    Mh always says you can go 25-30% longer in the cure w/o worry, the calc just gives you the minimum necessary time assuming your other measurements are accurate.

    Leave a comment:


  • holehogg
    commented on 's reply
    Thanks. I was thinking an extra day. Was keen on getting it done over the weekend 😁. Might do the one on Sunday and the other on Monday and do a comparison.

  • rickgregory
    replied
    I'd agree with your reasoning and it wont do any harm to let it go 7-8 days.

    Leave a comment:


  • holehogg
    started a topic Pork Roast Cure

    Pork Roast Cure

    I picked up 2 vac sealed packs labelled as Pork Roast. I thinks the cut is a bone out shoulder section. Both weigh 1.7 Kg and 2 inches at the thickest part. It has a thick fat cap and it's been in a bacon cure per the calculator and the cure timing is given as 5.3 days.
    Tomorrow that timeframe is up and I'm thinking of leaving it in for another day or so. My reasoning for this is my last brisket pastrami also had a fat cap that I chose not to remove. After smoking and slicing, it had a pale patch where the cure did not reach. The uncured bit was higher up from the centre of the meat towards the fat end.
    My thoughts are that because of the fat I needed to let it cure a tad longer. The rest of the meat wasn't as dark a cure as I've had before. I did use the calculator as I always do so I'm assuming it had nothing to do with the ingredients and timing more because of the fat.

    Any suggestions or thoughts on whether leaving the fat on affects how the cure works and the timing?

Announcement

Collapse
No announcement yet.
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":""}
Yes
Rubs Promo

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 To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


The Pit Barrel Cooker May Be Too Easy


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


Blackstone Rangetop Combo: Griddle And Deep Fryer In One


The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

Click here to read our detailed review and to order


Finally, A Great Portable Pellet Smoker


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


Groundbreaking Hybrid Thermometer!

Thermapen One Instant Read Thermometer

The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

Click here to read our comprehensive Platinum Medal review

 

Comprehensive Temperature Magnet With 80+ Important Temps

Amazingribs.com temperature magnet
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

Click here to order.


Grilla Pellet Smoker proves good things come in small packages

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


Is This Superb Charcoal Grill A Kamado Killer?


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