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Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7417608
11/29/21 02:46 PM
11/29/21 02:46 PM
Joined: Jun 2010
Posts: 14,320
Iowa
~ADC~ Offline OP
The Count
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The Count

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Posts: 14,320
Iowa
No more of it than it takes and as cheap as it is, I'll stick with the pink curing salt. I never even heard of the Himalayan salt before this thread.

I have heard of Himalayan possum that some folks here eat, just never heard of the salt.

Re: makin' bacon, or whatever you call it... [Re: Ope] #7418739
11/30/21 08:39 PM
11/30/21 08:39 PM
Joined: Apr 2007
Posts: 4,756
ohio
Ohio Wolverine Offline
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ohio
Originally Posted by Ope
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.


It's been done for hundreds of years without sodium nitrite .
Much like a lot of things , money talks.
You need all these things now days , because USDA says so .


We have met the enemy and the enemy is us!
Re: makin' bacon, or whatever you call it... [Re: Ohio Wolverine] #7418853
11/30/21 10:14 PM
11/30/21 10:14 PM
Joined: Oct 2011
Posts: 2,241
Western Shore Delaware
SJA Offline
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Western Shore Delaware
Originally Posted by Ohio Wolverine
Originally Posted by Ope
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.


It's been done for hundreds of years without sodium nitrite .
Much like a lot of things , money talks.
You need all these things now days , because USDA says so .


These ^^^ . . . plus, nitrates may be a concern if you have any heart or vascular conditions.


"Humans are the hardest people to get along with."
Dr. Phillip Snow
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7421744
12/04/21 11:42 AM
12/04/21 11:42 AM
Joined: Dec 2017
Posts: 5,733
Kansas
Pawnee Offline
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Pawnee  Offline
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Kansas
Iím giving it a try. Used Hi mountain bacon cure. Hopefully have some bacon at the end of next week

C3EF4F14-DC9D-4976-8E92-A556858400B8.jpeg

Everything the left touches it destroys
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7428476
12/11/21 11:28 AM
12/11/21 11:28 AM
Joined: Dec 2017
Posts: 5,733
Kansas
Pawnee Offline
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Pawnee  Offline
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Kansas
So I took my supposed cured pork butt out to let it soak and the wife says it smells off! I used Hi Mountain bacon cure and used 1/3 more than it called for to be safe. Question is does cured meat smell funky before smoking?? It cured 8 days. My sniffer has never worked so I canít describe it. Thanks


Everything the left touches it destroys
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7428477
12/11/21 11:34 AM
12/11/21 11:34 AM
Joined: Dec 2006
Posts: 27,129
williamsburg ks
D
danny clifton Offline
"Grumpy Old Man"
danny clifton  Offline
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williamsburg ks
It should not smell tainted. Let her smell it after you soak it in water a couple hours before you smoke it.


Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7428481
12/11/21 11:45 AM
12/11/21 11:45 AM
Joined: Dec 2017
Posts: 5,733
Kansas
Pawnee Offline
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Kansas
Thanks Danny. If itís tainted Iím not sure where I went wrong


Everything the left touches it destroys
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7428533
12/11/21 01:01 PM
12/11/21 01:01 PM
Joined: Dec 2006
Posts: 27,129
williamsburg ks
D
danny clifton Offline
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danny clifton  Offline
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williamsburg ks
If its been in a frig I bet its fine. Probably just not a smell she is used to. I made some chili verde with a pork shoulder. Instead of removing the bone I just chunked up the meat on the bone and did this with the boneless part. I have done it before and never had any problems using hi mountain cure. We like it. When I butcher a hog its what we use on the side and pork belly.

[Linked Image]


Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7428554
12/11/21 01:20 PM
12/11/21 01:20 PM
Joined: Dec 2006
Posts: 6,135
SW Pa
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Bob Jameson Offline
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SW Pa
Jayme you always make some good looking food. I am going to have to give that a try. I don't have a smoker but my boy does. I can do the prep and send it over to him to do the cook time.

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7428607
12/11/21 02:22 PM
12/11/21 02:22 PM
Joined: Dec 2017
Posts: 5,733
Kansas
Pawnee Offline
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Kansas
Ok Danny mystery is solved. I prepared a brisket Thursday night and threw the bloody bag in the trash can. I was soaking it next to the trash can. Now Iím in trouble for the blood in the trash sick

Last edited by Pawnee; 12/11/21 02:23 PM.

Everything the left touches it destroys
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7428799
12/11/21 07:26 PM
12/11/21 07:26 PM
Joined: Dec 2017
Posts: 5,733
Kansas
Pawnee Offline
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Pawnee  Offline
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Got it smoked. Thanks for the info guys. Much appreciated

BC1DBC4A-2588-4430-BC53-33770E7DAB79.jpeg
Last edited by Pawnee; 12/11/21 07:26 PM.

Everything the left touches it destroys
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7436322
12/19/21 11:40 PM
12/19/21 11:40 PM
Joined: Jan 2007
Posts: 782
Eastern Shore, MD
J
JoMiBru Offline
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Eastern Shore, MD
How did it turn out Pawnee? Iím going to try this.

Thanks Jayme for the detailed post!

John

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7436380
12/20/21 03:16 AM
12/20/21 03:16 AM
Joined: Dec 2006
Posts: 27,129
williamsburg ks
D
danny clifton Offline
"Grumpy Old Man"
danny clifton  Offline
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williamsburg ks
Too much cure and its too salty. Dont use plastic to cure the meat in. Use glass. Otherwise you will taste the plastic. The meat will absorb the cure in a short time. That doesnt mean it needs more. Empty the little bag the cure comes in into a bowl and mix it good before you apply it to the meat.

It tastes good. I like it smoked longer than the directions say if you can "coldsmoke" I heat it to 140 like it says but I let it sit in the smoker 8 hours or more. About three chunks of charcoal and a nice piece of wood on top of it to smolder after the meat reachs its temp. Probably dont even need to hit 140.


Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7436427
12/20/21 07:30 AM
12/20/21 07:30 AM
Joined: Jan 2018
Posts: 1,375
Henry Co, IL
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3togo Offline
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Can we talk the BOSS into creating a new category and adding it to the top of the Home login page that covers these excellent food posts. These are too good to misplace and not find again.

Re: makin' bacon, or whatever you call it... [Re: JoMiBru] #7436451
12/20/21 08:17 AM
12/20/21 08:17 AM
Joined: Dec 2017
Posts: 5,733
Kansas
Pawnee Offline
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Posts: 5,733
Kansas
Originally Posted by JoMiBru
How did it turn out Pawnee? Iím going to try this.

Thanks Jayme for the detailed post!

John


Wife and the boys say I hit a home run. Thanks again for all the wisdom that was shared.

6C372F95-FA1E-4E51-82A2-5FC2B23E51D2.jpeg

Everything the left touches it destroys
Re: makin' bacon, or whatever you call it... [Re: 3togo] #7436520
12/20/21 10:52 AM
12/20/21 10:52 AM
Joined: May 2011
Posts: 14,595
Oakland, MS
yotetrapper30 Offline
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yotetrapper30  Offline
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Oakland, MS
Originally Posted by 3togo
Can we talk the BOSS into creating a new category and adding it to the top of the Home login page that covers these excellent food posts. These are too good to misplace and not find again.


There's a recipe section in the archives. Need to hit wolfdog up to put this post into it.


~~Proud Ultra MAGA~~
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7437692
12/21/21 03:42 PM
12/21/21 03:42 PM
Joined: May 2011
Posts: 14,595
Oakland, MS
yotetrapper30 Offline
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Oakland, MS
Well, it's started. A butt and a hunk of loin. If it don't turn out good I'm holding you personally responsible Jayme, lol.

[Linked Image]


~~Proud Ultra MAGA~~
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7437694
12/21/21 03:45 PM
12/21/21 03:45 PM
Joined: Jun 2010
Posts: 14,320
Iowa
~ADC~ Offline OP
The Count
~ADC~  Offline OP
The Count

Joined: Jun 2010
Posts: 14,320
Iowa
laugh

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