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Cured Meat Recipes

Cured Meat Recipes

BEEF HONEY SNACK STICK

  • 50 lbs. Beef Trim
  • 1 package Con Yeager Pepper Stick #40471
  • 2 lbs. cold water
  • 2 lbs. Con Yeager White Sugar #32411
  • 2 lbs. Honey
  • 6 oz. Con Yeager Encapsulated Citric Acid #39248
  • 2 oz. Con Yeager 813 Tinted Cure #36987

CHORIZO SNACK STICK (SHELF STABLE)

  • 35 lbs. Pork Trim
  • 15 lbs. Beef Trim
  • 2 lbs. cold water
  • 2 packs Con Yeager Chorizo #40535
  • 1 lb. Con Yeager Dextrose #31760
  • 6 oz. Con Yeager Iodized Salt #34088
  • 2 oz. Con Yeager 813 Tinted Cure #36987
  • 1 pack Con Yeager Lactic Acid Starter Culture #39217

PANCETTA DRY RUB (DRY CURED ITALIAN BACON)

(Apply to 100 # Pork Bellies)
  • 5lbs. Con Yeager Coarse Pretzel salt #33292
  • 2 lbs. Con Yeager Iodized Salt #32411
  • 1.5 lbs. Con Yeager Coarse Black Pepper #30232
  • 13 oz. Con Yeager Granulated Garlic #30084
  • 5 oz. Con Yeager 813 Tinted Cure #38849
  • 5 oz. Con Yeager Ground Nutmeg #31056
  • 0.5 oz. Con Yeager Ground Bay Leaves #38549
  • 0.5 oz. Con Yeager Rubbed Thyme #38680