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Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404947
11/14/21 06:47 PM
11/14/21 06:47 PM
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WI
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Badger23 Offline
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On the foodsaver issue a guy at work told me he lays his fish fillets on a cookie sheet and sets it in the freezer for awhile then transfers them to the bag and it takes care of the liquid problem. I wonder if putting the stuff like corn or pumpkin in the bag then the freezer for awhile before you seal it would work on that stuff?

Re: makin' bacon, or whatever you call it... [Re: Badger23] #7405279
11/14/21 11:21 PM
11/14/21 11:21 PM
Joined: Jun 2010
Posts: 14,320
Iowa
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Originally Posted by Badger23
On the foodsaver issue a guy at work told me he lays his fish fillets on a cookie sheet and sets it in the freezer for awhile then transfers them to the bag and it takes care of the liquid problem. I wonder if putting the stuff like corn or pumpkin in the bag then the freezer for awhile before you seal it would work on that stuff?


I'll keep that in mind! Thanks.

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7416289
11/27/21 09:39 PM
11/27/21 09:39 PM
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SE Iowa USA
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AKAjust Offline
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makin bacon
I've a bunch of pepper flakes still on the cured meat after rinsing and drying. is that OK?
It don't look like Jayme's.
just

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7416293
11/27/21 09:42 PM
11/27/21 09:42 PM
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Iíve never had a problem with leaving flakes on the meat actually when I do jalapeŮo bacon I want the seeds stuck to it for a little extra kick.

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7416325
11/27/21 10:16 PM
11/27/21 10:16 PM
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Minnesota
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Looks Awesome ADC


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www.BackroadsRevised@etsy.com




Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7416616
11/28/21 10:13 AM
11/28/21 10:13 AM
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Nebraska
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That looks great Jayme! Where do you get your pink salt?

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7416690
11/28/21 12:07 PM
11/28/21 12:07 PM
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Wal Mart has pink salt. Probably any grocery store.

just

Re: makin' bacon, or whatever you call it... [Re: AKAjust] #7416695
11/28/21 12:11 PM
11/28/21 12:11 PM
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Nebraska
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Originally Posted by AKAjust
Wal Mart has pink salt. Probably any grocery store.

just


Is it the curing pink salt or just salt that is pink? Iíve seen the large grain regular salt that has a pink tint but itís not the curing pink salt.

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7416698
11/28/21 12:15 PM
11/28/21 12:15 PM
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Just emailed this to myself, gotta try it.


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Re: makin' bacon, or whatever you call it... [Re: AKAjust] #7416710
11/28/21 12:46 PM
11/28/21 12:46 PM
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Originally Posted by AKAjust
Wal Mart has pink salt. Probably any grocery store.

just


My Walmart has Himalayan Pink Salt not Prague #1 pink curing salt. Big difference. Not saying your Walmart doesnít have it just be sure what you are getting. Google a search for ď curing salt, where to buyĒ

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7416778
11/28/21 03:02 PM
11/28/21 03:02 PM
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So I used Himalayan pink salt. Haven't smoked it yet. Whats the difference gonna be?

Re: makin' bacon, or whatever you call it... [Re: Badger23] #7416855
11/28/21 05:22 PM
11/28/21 05:22 PM
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Originally Posted by Badger23
On the foodsaver issue a guy at work told me he lays his fish fillets on a cookie sheet and sets it in the freezer for awhile then transfers them to the bag and it takes care of the liquid problem. I wonder if putting the stuff like corn or pumpkin in the bag then the freezer for awhile before you seal it would work on that stuff?


That's what I did , otherwise you ruin a food saver , as there's a lot of juice that plugs the machine.
Ruined a machine thinking the tray would hold the juice .


We have met the enemy and the enemy is us!
Re: makin' bacon, or whatever you call it... [Re: AKAjust] #7416867
11/28/21 05:52 PM
11/28/21 05:52 PM
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Oakland, MS
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Originally Posted by AKAjust
So I used Himalayan pink salt. Haven't smoked it yet. Whats the difference gonna be?


If you used Himalayan pink salt it's not cured. The pink salt ADC was talking about is a cure. The difference is going to be that you will have a pork roast, not bacon.


~~Proud Ultra MAGA~~
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7416987
11/28/21 08:31 PM
11/28/21 08:31 PM
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Virginia
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Thatís a common misconception but salt IS the cure. Pink curing salt is 93.75% table salt and 6.25 sodium nitrite. The sodium nitrite is there as an added measure to help prevent botulism and once it converts into a nitrate it gives it the pink color you see in the store. I cure hams every year with only kosher table salt and I assure you they are cured hams when itís done not pork roast. Himalayan pink salt has 84 trace minerals, which could influence the taste on the cure but it will still be cured.

Re: makin' bacon, or whatever you call it... [Re: Trapset] #7416991
11/28/21 08:34 PM
11/28/21 08:34 PM
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Iowa
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Originally Posted by Trapset
That looks great Jayme! Where do you get your pink salt?


I ordered it online Shawn, several years back so I have no idea where, sorry.

Here is some...

https://www.walmart.com/ip/The-Saus...Salt-for-Meat-and-Sausage-4-oz/643732973

Last edited by ~ADC~; 11/28/21 08:39 PM.
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7417001
11/28/21 08:45 PM
11/28/21 08:45 PM
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I would think that any place that sells sausage seasoning and supplies should carry pink curing salt. Morton makes a product called tender quick that is the same thing. Grocery stores may carry it.

People were making bacon and hams for centuries before there was curing salt.


"Inflation is always and everywhere a monetary phenomenon". Milton Friedman.
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7417007
11/28/21 08:53 PM
11/28/21 08:53 PM
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West Central Mn
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If bacon comes out to salty it needed more time soaking in fresh water before smoking.

If to salty after smoking all is not lost just open the package and soak the slices in fresh water for 15 minutes to an hour. This has saved my bacon in the past.

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7417096
11/28/21 10:15 PM
11/28/21 10:15 PM
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Originally Posted by ~ADC~
Originally Posted by Trapset
That looks great Jayme! Where do you get your pink salt?


I ordered it online Shawn, several years back so I have no idea where, sorry.

Here is some...

https://www.walmart.com/ip/The-Saus...Salt-for-Meat-and-Sausage-4-oz/643732973


Thanks mister.

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7417431
11/29/21 10:22 AM
11/29/21 10:22 AM
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I fried some before smoking. Tastes ok.
I did a lot of studying about curing after I read Angela's post and found that the salt is what does the curing.---it removes the water.
Thanks all for your comments.
just

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7417446
11/29/21 10:36 AM
11/29/21 10:36 AM
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Well I guess I learned something today. I thought the nitrites found in pink prague powder was a required ingredient in cured meats such as sausage, ham and bacon.


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