Corned beef cure
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to tabmitch on last edited by
tabmitch It pays to experiment. You can use it on whatever you would think might be appropriate. It’s salt and spices. If you like the flavor, experiment with it. You’ll never know if you don’t try. I’ve used a lot of mixes for things other than what they are intended for with good results.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to tabmitch on last edited by
tabmitch I am with johnsbrewhouse on this. I am thinking maybe a turkey breast or a piece of pork shoulder, maybe duck breast.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to YooperDog on last edited by
YooperDog Been thinking about trying it on a piece of pork loin and see how that turns out.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
I would like to try it with a venison hindquarter roast
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processhead I do smoked pastrami for venison every year.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to HerbcoFood on last edited by
HerbcoFood said in Corned beef cure:
processhead I do smoked pastrami for venison every year.
Yes, same here.
That’s what had me thinking about trying a batch without smoking ala-corned beef.
