
6 Award-Winning Tips for Moist and Tender BBQ
Winning over a pro BBQ contest judge is not easy, it takes moist, tender, and tasty BBQ and a lot of know-how. Read More
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Through years of working on home curing and charcuterie projects, Reg Pelletier of Niagara Falls, Ontario settled upon a formula that created satisfying and foolproof results each and every time. Reg passed this formula on to me as I worked on curing projects for the Dizzy Pig website as well as for home use.
In doing so, I worked some Dizzy Pig product into each recipe for a flavor boost and dubbed the approach the ‘Formula for Success’. I think you’ll enjoy the results you achieve using Reg’s formula.
This easy-to-use formula makes meat curing for the home hobbyist an error free, yet creative, venture. Based on percentages rather than fixed ingredients, it allows each user to tailor projects to suit their own on-hand ingredients and utensils.
Simply add water, salt, sugar, and cure along with aromatics, herbs, peppercorns etc into large pot and boil hard for 10 minutes to infuse flavors. Allow to cool to 36-38°F in fridge in non-reactive curing vessel. Add meat and submerge completely using non reactive weight, such as enamel dinner plates. Allow to cure for allotted time as per recipe. Remove, rinse off any remaining peppercorns etc, pat dry and smoke or finish as per recipe.
An example
of the Formula for Success at work
The following example is based on a 7.7 lb pork loin requiring 1 gallon of water to cover completely.
Calculations:
6 Award-Winning Tips for Moist and Tender BBQ
Winning over a pro BBQ contest judge is not easy, it takes moist, tender, and tasty BBQ and a lot of know-how. Read More
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