British BBQ Society Forums

Do iiiiiiiiit! That cure I mentioned.. You can go as low as 2.5% salt and as high as 3.5%, but I find 3% to be just fine. A lot of cures will tell you to soak the meat after you've cured it to remove excess salt - you don't need to using this technique. It may take a little longer than your standard cure (7-10 days, depending on how big the piece of meat is) but you're not going to end up soaking out the flavour of the additional seasoning you add to the meat

Just rub the cure in thoroughly, making sure you hit all the nooks and crannies and put it in a ziplock bag or some large tupperware. Flip the meat every 24 hours so all of it gets a turn in the liquid that leaches out then once the cure period is up - just rinse under cold water and you're done

I found my Cure #1 (and Cure #2 and some saltpetre) - I'm hoping this stuff doesn't expire - it is a few years old

I think i'll do it - i'll try to remember to take some pics, then cook it up in the smoker. While i'm at it, i may cure some loin ribs too and see how they come out.

Let me know how those ribs turn out! I've never been sure how much cure to use given there's so much bone in there

I believe the ratio is 1 level teaspoon of cure#1 per 5lbs of meat - so roughly half a teaspoon per kilo.

Seeing as how I don't need to actually cure this, and it will remain fresh and then fully cooked I could easily half that, so 1/4 teaspoon per kilo or even a bit less - also keeping in mind that the ribs are at least 50% bone.

It's 2.5g per kg works out at 0.25% by weight of the meat. Yeah you could easily use less for ribs, I'd imagine just a quick cure overnight would be enough