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Fenugreek has a pungent, slightly sulphurous scent, I associate it with curry. Not saying it won't work, spices have odd effects in small amounts sometimes - just surprised...and here's a short article on it! https://scienceforlife365.wordpress.com/2013/10/21/making-maple-flavour/ Attached, my...

"Bacon" is a broad church, and very accepting of different forms :) That said, to me it is cured and ideally cold smoked around 10C (50F), which makes our current warm spell in the UK double-plus annoying. What cut is back board? Seems to be shoulder from what I can see, but isn't it risky...

Don't see why not; they fix the volume available in the bag, and my feeling is that water takes up the same volume whether it's in the meat or outside it! There may be more to it though, if the inside of the bag is at negative pressure compared to the outside, will it speed up curing? This is...

I've started using heavy duty double zip ziploc bags. They're properly air/water proof when closed carefully, and if you squeeze them between two cushions with only a small opening remaining you can get most of the air out so they take up less space.

Or I could just buy one http://www.auberins.com/index.php?main_page=product_info&products_id=377 Ah well! Good to know it exists.

Hear, hear! :) Looking at what the cigar cabinets retail and wholesale for, I don't think my original idea is a goer, since the hobbyists like myself tend to be time-rich and, perhaps not cash-poor as such, but not willing to spend big bucks anyway. The plug and play kit sounds more like it...

Close, and that was my first idea :-) I'm thinking a cigar cabinet, since they already have humidity control, but the range of both that and temperature control will need opening up a bit from typical spec., and yes, dry-aging steak should be within bounds. I really need to lay hands on one to...

Yup, back AKA loin. MY first attempt so just a cheap supermarket tied roasting joint, opened out, hence the slightly funny shape. Now Winter approaches in the UK my local butcher will be getting some more business...

I love making bacon, either belly (streaky in the UK, or hotel bacon as a friend of mine calls it) or back (Canadian) bacon. I tend to cure in salt, sugar, herbs (garlic, thyme, oregano, juniper...all good!) and a tiny amount of salt petre for 5-7 days before smoking.

Hi all, Been lurking for a while, here and on other forums looking for advice on curing and smoking. Made some decent smoked bacon (quite nice raw ;-) and a reasonably authentic pastrami. Found myself looking for an inexpensive ready-made meat curing cabinet, rather than a hacked fridge...