makin' bacon, or whatever you call it...
#7404372
11/13/21 10:42 PM
11/13/21 10:42 PM
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Joined: Jun 2010
Posts: 16,873 Iowa
~ADC~
OP
The Count
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OP
The Count
Joined: Jun 2010
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My first attempt at cottage bacon, buckboard bacon, bacon or whatever you wanna call it... Fareway had pork butts on sale for 99 cents a pound last week, so I figured I am not out much if it did't turn out. I picked up this 9 pounder and had them de-bone it (he looked bored and saved me the trouble).... Got out my brisket knife and filleted it out best I could to get a uniform thickness.... Then I put on the rub, the recipe I used... 9lb pork butt boneless 5 tablespoons kosher salt 1 cup white sugar 4 tablespoons restaurant ground black pepper 3 teaspoons paprika 3 teaspoon pink curing salt I rolled it back up, it looks good already, lol. I then wrapped it tight in plastic bags, and put it in the fridge... The recipe for the rub (which I modified slightly to my taste) called for a 7 day rest in the fridge for pork belly, but this is a little thicker so I left it for 10 days in the fridge, turning it daily then I rinsed it off well. It looked like this after that, patted dry... I then left it uncovered like it is and put it in the fridge for 24 hours. Today I smoked it at 200 degrees until it was 150 degrees internal temp with fruit wood pellets, apple & cherry. It came out like this after cooling in the fridge for several hours after smoking... Then to the slicer.... And finally a sample, it was very good and tastes like bacon. If someone blind folded you you'd swear it was bacon, so I must of done it right. The 9 lb pork butt yielded just over 7 lbs of finished product. I was happy about that considering the bone was included in the 9 lbs from the store. I figure all in, spices, meat, pellets, etc.... maybe cost me $1.35/lb. I love it when a plan comes together.
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Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7404404
11/13/21 11:43 PM
11/13/21 11:43 PM
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Joined: Dec 2006
Posts: 10,008 ND
MJM
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I have one in the frig now. I looked at a three pound pack of Cloverdale bacon the other day in the store it was $21 + change. Over seven dollars a pound. That was what got me making what ever you call it.
"Not Really, Not Really" Mark J Monti "MJM you're a jerk."
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Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7404422
11/14/21 01:03 AM
11/14/21 01:03 AM
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Joined: Nov 2011
Posts: 24,501 New Hampshire
Nessmuck
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Looks like (Boco ) Canadian Bacon ,when you sliced it. But if it looks like bacon and tastes like bacon…it must be bacon. Bettah than 5.99 lb
It is better to die on your feet than to live on your knees.
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Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7404443
11/14/21 03:28 AM
11/14/21 03:28 AM
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Joined: Dec 2006
Posts: 12,104 Oakland, MS
Drifter
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Oakland, MS
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What slicer you running now?
Some individuals use statistics as a drunk man uses lamp-posts — for support rather than for illumination.
Andrew Lang (1844-1912) Scottish poet, novelist and literary critic
Life member NTA , and GA Trappers assoc .
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Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7404457
11/14/21 05:56 AM
11/14/21 05:56 AM
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Joined: Dec 2006
Posts: 30,807 williamsburg ks
danny clifton
"Grumpy Old Man"
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"Grumpy Old Man"
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williamsburg ks
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I cut those pork shoulders into steaks and just freeze. Also grind them and make sausage. High as meat is getting you would think more people would be doing it. i just buy high mountain spice kits. including their bacon kit. I bought one of those small apartment type fridges several years ago for curing bacon or whatever in. Works great.
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
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Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7404478
11/14/21 07:15 AM
11/14/21 07:15 AM
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Joined: Dec 2006
Posts: 22,569 Sandhills Nebraska
Gary Benson
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Very nice! A also have a pork loin in the fridge as we speak beginning the brining process. I'm doing half with Tenderquick, the other half with a homemade recipe. I did a sample on some thin pieces overnight and fried it for breakfast. It may be the best pork I ever ate. I'm tired of digging through bacon in the store looking for a package that a little meat along with the fat.
Life ain't supposed to be easy.
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Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7404527
11/14/21 08:53 AM
11/14/21 08:53 AM
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Joined: Sep 2020
Posts: 265 Georgia
GARY M.
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Georgia
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Re: makin' bacon, or whatever you call it...
[Re: Drifter]
#7404635
11/14/21 11:53 AM
11/14/21 11:53 AM
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Joined: Jun 2010
Posts: 16,873 Iowa
~ADC~
OP
The Count
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OP
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Joined: Jun 2010
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Iowa
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Re: makin' bacon, or whatever you call it...
[Re: danny clifton]
#7404641
11/14/21 12:01 PM
11/14/21 12:01 PM
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Joined: Jun 2010
Posts: 16,873 Iowa
~ADC~
OP
The Count
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OP
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I cut those pork shoulders into steaks and just freeze. Also grind them and make sausage. High as meat is getting you would think more people would be doing it. i just buy high mountain spice kits. including their bacon kit. I bought one of those small apartment type fridges several years ago for curing bacon or whatever in. Works great. I think people just don't know these days how to butcher a big piece of meat down into smaller cuts. A lot of people pay $1 lb more for cut up chicken vs. whole chicken. I buy a lot of big pieces of meat like roasts, briskets, pork loins (bone in sometimes), pork butts, whole chickens and turkeys etc.... Almost always cheaper to cut them up yourself and the home made ground meats are always a lot better and less fatty than what you buy pre-ground. If the whole meats have extra fat, I cut it off and freeze it to add to venison as well. I could afford to buy the stuff already cut up or ground, but I enjoy butchering it up.
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Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7404650
11/14/21 12:15 PM
11/14/21 12:15 PM
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Joined: Dec 2012
Posts: 832 S E Idaho
Jmack
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S E Idaho
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looks good. I tried making some last week but it didn't turn out. Way to salty , going to try it again but with a different recipe. Got to insulate my smoker better before I do the next one.Couldnt get it over 180 and its getting colder outside.
The first requisite of a good citizen in this republic of ours is that he shall be able and willing to pull his own weight. Theodore Roosevelt
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Re: makin' bacon, or whatever you call it...
[Re: Jmack]
#7404659
11/14/21 12:25 PM
11/14/21 12:25 PM
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Joined: Dec 2006
Posts: 2,193 So. IL
pintail_drake04
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After I started making my own bacon (buckboard), we haven't bought any from the store in almost a decade. Leaner, heathier, and you know exactly what's in it. I like thick cut, heavily peppered bacon. And the stuff you buy in the store just doesn't compare. Not to mention, When I get the pork on sale, it comes out to a little over $1.10/lb looks good. I tried making some last week but it didn't turn out. Way to salty , going to try it again but with a different recipe. Got to insulate my smoker better before I do the next one.Couldnt get it over 180 and its getting colder outside. did you soak it after you were done with the cure? I always soak mine for 1-3hrs after I take it out of the cure, in cold water. It really helps remove the salt.
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Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7404691
11/14/21 01:01 PM
11/14/21 01:01 PM
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Joined: Nov 2011
Posts: 24,501 New Hampshire
Nessmuck
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We call em hashbrowns. I make them from scratch too. I wish I'd had a loaf of home made bread baked for the toast but it was all real good. I can't make homemade eggs better than a chicken does though! lol I make potato pancakes with shredded onion,potato, 1 egg…all beaten together …salt pepper….and fry in oil. Is that how you make your hash browns ?
It is better to die on your feet than to live on your knees.
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Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7404720
11/14/21 01:40 PM
11/14/21 01:40 PM
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Joined: Jun 2010
Posts: 16,873 Iowa
~ADC~
OP
The Count
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OP
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Joined: Jun 2010
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Iowa
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We call em hashbrowns. I make them from scratch too. I wish I'd had a loaf of home made bread baked for the toast but it was all real good. I can't make homemade eggs better than a chicken does though! lol
I make potato pancakes with shredded onion,potato, 1 egg…all beaten together …salt pepper….and fry in oil. Is that how you make your hash browns ? No, I wash then shred the whole potatoes, then rinse them real well in a strainer, let em drain and squeeze out the rest of the water in a kitchen towel, then in a skillet with a little oil and butter, don't move them around at all until they are golden brown, salt and pepper, like you see in the picture, then I invert a plate on top of them, flip the skillet so they are on the plate and slide them back into the skillet to finish cooking on the other side. Makes for a great presentation.
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Re: makin' bacon, or whatever you call it...
[Re: pintail_drake04]
#7404725
11/14/21 01:44 PM
11/14/21 01:44 PM
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Joined: Jun 2010
Posts: 16,873 Iowa
~ADC~
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The Count
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OP
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Joined: Jun 2010
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After I started making my own bacon (buckboard), we haven't bought any from the store in almost a decade. Leaner, heathier, and you know exactly what's in it. I like thick cut, heavily peppered bacon. And the stuff you buy in the store just doesn't compare. Not to mention, When I get the pork on sale, it comes out to a little over $1.10/lb looks good. I tried making some last week but it didn't turn out. Way to salty , going to try it again but with a different recipe. Got to insulate my smoker better before I do the next one.Couldnt get it over 180 and its getting colder outside. did you soak it after you were done with the cure? I always soak mine for 1-3hrs after I take it out of the cure, in cold water. It really helps remove the salt. You were one of my inspirations. Thanks for fielding that question too. I'd certainly defer to you on the bacon questions, I'm certainly a novice on it! What kind of vacuum sealer do you use? I had a couple different ones but they never worked worth a hoot.
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Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7404732
11/14/21 01:52 PM
11/14/21 01:52 PM
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Joined: May 2011
Posts: 17,729 Oakland, MS
yotetrapper30
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That looks really great Jayme!
Just give me one thing, that I can hold on to. To believe in this livin' is just a hard way to go.
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Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7404785
11/14/21 04:06 PM
11/14/21 04:06 PM
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Joined: Nov 2011
Posts: 24,501 New Hampshire
Nessmuck
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Joined: Nov 2011
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New Hampshire
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ADC…..mine will blow those away !….lol
It is better to die on your feet than to live on your knees.
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Re: makin' bacon, or whatever you call it...
[Re: Nessmuck]
#7404791
11/14/21 04:11 PM
11/14/21 04:11 PM
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Joined: Jun 2010
Posts: 16,873 Iowa
~ADC~
OP
The Count
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OP
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Joined: Jun 2010
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Iowa
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ADC…..mine will blow those away !….lol While I'd agree, my wife wouldn't. lol
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Re: makin' bacon, or whatever you call it...
[Re: pintail_drake04]
#7404793
11/14/21 04:14 PM
11/14/21 04:14 PM
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Joined: Jun 2010
Posts: 16,873 Iowa
~ADC~
OP
The Count
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OP
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Joined: Jun 2010
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Iowa
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I use the foodsaver, some sportsman model. It does OK for what I need it. I let the bacon rest over night in the fridge, and slice the next day. Package in 1# packages, and put all the scraps, and end cuts in separate bags for beans or cabbage meals. I've made just short of 100# of bacon this year so far. Now, I'm waiting for pork butts to go on sale again. I'm waiting for another sale myself. I have tried food saver brand but had bad luck getting it to seal well. However I was trying wetter things like cut corn. The bacon being dryer would likely work better. I just used freezer ziplocs, it won't be around long enough to get freezer burn. lol
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Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7404800
11/14/21 04:21 PM
11/14/21 04:21 PM
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Joined: May 2011
Posts: 17,729 Oakland, MS
yotetrapper30
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Joined: May 2011
Posts: 17,729
Oakland, MS
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I use the foodsaver, some sportsman model. It does OK for what I need it. I let the bacon rest over night in the fridge, and slice the next day. Package in 1# packages, and put all the scraps, and end cuts in separate bags for beans or cabbage meals. I've made just short of 100# of bacon this year so far. Now, I'm waiting for pork butts to go on sale again. I'm waiting for another sale myself. I have tried food saver brand but had bad luck getting it to seal well. However I was trying wetter things like cut corn. The bacon being dryer would likely work better. I just used freezer ziplocs, it won't be around long enough to get freezer burn. lol My luck with Foodsavers has been hit and miss. I had a really fancy, top of the line one and it croaked in less than a year. The one I have now is basic... but it seals good. It's a model V2460. I sealed 200 ears worth of corn with it this summer lol.
Last edited by yotetrapper30; 11/14/21 04:22 PM.
Just give me one thing, that I can hold on to. To believe in this livin' is just a hard way to go.
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Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7404822
11/14/21 04:44 PM
11/14/21 04:44 PM
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Joined: Dec 2017
Posts: 6,466 Kansas
Pawnee
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Kansas
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Thanks for all the info. I’m going to try making some. What’s the best slicer for the money?
Everything the left touches it destroys
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Re: makin' bacon, or whatever you call it...
[Re: Pawnee]
#7404826
11/14/21 04:50 PM
11/14/21 04:50 PM
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Joined: Jun 2010
Posts: 16,873 Iowa
~ADC~
OP
The Count
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OP
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Joined: Jun 2010
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Thanks for all the info. I’m going to try making some. What’s the best slicer for the money? I have a pretty cheap one like I gave drifter the link to above. It works pretty good for me, if I use it everyday or something I could justify a more expensive one but for a couple times a month, it gets the job done.
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Re: makin' bacon, or whatever you call it...
[Re: yotetrapper30]
#7404852
11/14/21 05:13 PM
11/14/21 05:13 PM
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Joined: Jun 2010
Posts: 16,873 Iowa
~ADC~
OP
The Count
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OP
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Joined: Jun 2010
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Iowa
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My luck with Foodsavers has been hit and miss. I had a really fancy, top of the line one and it croaked in less than a year. The one I have now is basic... but it seals good. It's a model V2460.
I sealed 200 ears worth of corn with it this summer lol.
Show off. Mine was cut off the cob and was kinda wet so the juice ran up and didn't let it seal well, I think. Had similar luck with meat juices as well. I freeze most stuff in freezer bags or plastic freezer dishes. But I FIFO it so it doesn't get freezer burnt or go bad in the deep freeze. I don't store anything more than a few days in the refrigerator freezer.
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Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7404863
11/14/21 05:29 PM
11/14/21 05:29 PM
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Joined: May 2011
Posts: 17,729 Oakland, MS
yotetrapper30
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My luck with Foodsavers has been hit and miss. I had a really fancy, top of the line one and it croaked in less than a year. The one I have now is basic... but it seals good. It's a model V2460.
I sealed 200 ears worth of corn with it this summer lol.
Show off. Mine was cut off the cob and was kinda wet so the juice ran up and didn't let it seal well, I think. Had similar luck with meat juices as well. I freeze most stuff in freezer bags or plastic freezer dishes. But I FIFO it so it doesn't get freezer burnt or go bad in the deep freeze. I don't store anything more than a few days in the refrigerator freezer. Mine was cut off the cob also and it sealed good. My husband said I couldn't seal pumpkin puree because it was too liquidy. I said hide and watch, lol. It sealed that fine too.
Just give me one thing, that I can hold on to. To believe in this livin' is just a hard way to go.
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Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7404872
11/14/21 05:44 PM
11/14/21 05:44 PM
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Joined: Jun 2010
Posts: 16,873 Iowa
~ADC~
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Re: makin' bacon, or whatever you call it...
[Re: Badger23]
#7405279
11/14/21 11:21 PM
11/14/21 11:21 PM
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Joined: Jun 2010
Posts: 16,873 Iowa
~ADC~
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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? I'll keep that in mind! Thanks.
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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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Joined: Jan 2009
Posts: 4,861 Nebraska
Trapset
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Wal Mart has pink salt. Probably any grocery store.
just Is it the curing pink salt or just salt that is pink? I’ve seen the large grain regular salt that has a pink tint but it’s not the curing pink salt.
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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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Joined: Dec 2006
Posts: 8,434 Piney va. soon be 19
cotton
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Piney va. soon be 19
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Just emailed this to myself, gotta try it.
John 3/16
ifin your gonna be dumb ya gotta be tough VTA life member
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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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Joined: Nov 2010
Posts: 593 Iowa
beeman
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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 doesn’t have it just be sure what you are getting. Google a search for “ curing salt, where to buy”
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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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Joined: Apr 2007
Posts: 6,154 ohio
Ohio Wolverine
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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? 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!
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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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Joined: May 2011
Posts: 17,729 Oakland, MS
yotetrapper30
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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.
Just give me one thing, that I can hold on to. To believe in this livin' is just a hard way to go.
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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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Joined: May 2010
Posts: 10,819 MN
Steven 49er
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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.
"Gold is money, everything else is just credit" JP Morgan
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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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Joined: Jan 2009
Posts: 4,861 Nebraska
Trapset
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Nebraska
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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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Joined: May 2011
Posts: 17,729 Oakland, MS
yotetrapper30
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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.
Just give me one thing, that I can hold on to. To believe in this livin' is just a hard way to go.
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Re: makin' bacon, or whatever you call it...
[Re: Ope]
#7418739
11/30/21 08:39 PM
11/30/21 08:39 PM
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Joined: Apr 2007
Posts: 6,154 ohio
Ohio Wolverine
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That’s 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 it’s 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!
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Re: makin' bacon, or whatever you call it...
[Re: Ohio Wolverine]
#7418853
11/30/21 10:14 PM
11/30/21 10:14 PM
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Joined: Oct 2011
Posts: 2,975 Western Shore Delaware
SJA
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That’s 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 it’s 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
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Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7421744
12/04/21 11:42 AM
12/04/21 11:42 AM
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Joined: Dec 2017
Posts: 6,466 Kansas
Pawnee
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Kansas
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I’m giving it a try. Used Hi mountain bacon cure. Hopefully have some bacon at the end of next week
Everything the left touches it destroys
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Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7428476
12/11/21 11:28 AM
12/11/21 11:28 AM
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Joined: Dec 2017
Posts: 6,466 Kansas
Pawnee
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trapper
Joined: Dec 2017
Posts: 6,466
Kansas
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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 can’t describe it. Thanks
Everything the left touches it destroys
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Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7428477
12/11/21 11:34 AM
12/11/21 11:34 AM
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Joined: Dec 2006
Posts: 30,807 williamsburg ks
danny clifton
"Grumpy Old Man"
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"Grumpy Old Man"
Joined: Dec 2006
Posts: 30,807
williamsburg ks
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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)
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Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7428481
12/11/21 11:45 AM
12/11/21 11:45 AM
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Joined: Dec 2017
Posts: 6,466 Kansas
Pawnee
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trapper
Joined: Dec 2017
Posts: 6,466
Kansas
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Thanks Danny. If it’s tainted I’m not sure where I went wrong
Everything the left touches it destroys
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Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7428607
12/11/21 02:22 PM
12/11/21 02:22 PM
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Joined: Dec 2017
Posts: 6,466 Kansas
Pawnee
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trapper
Joined: Dec 2017
Posts: 6,466
Kansas
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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 I’m in trouble for the blood in the trash
Last edited by Pawnee; 12/11/21 02:23 PM.
Everything the left touches it destroys
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Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7428799
12/11/21 07:26 PM
12/11/21 07:26 PM
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Joined: Dec 2017
Posts: 6,466 Kansas
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trapper
Joined: Dec 2017
Posts: 6,466
Kansas
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Got it smoked. Thanks for the info guys. Much appreciated
Last edited by Pawnee; 12/11/21 07:26 PM.
Everything the left touches it destroys
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Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7436380
12/20/21 03:16 AM
12/20/21 03:16 AM
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Joined: Dec 2006
Posts: 30,807 williamsburg ks
danny clifton
"Grumpy Old Man"
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"Grumpy Old Man"
Joined: Dec 2006
Posts: 30,807
williamsburg ks
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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)
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Re: makin' bacon, or whatever you call it...
[Re: JoMiBru]
#7436451
12/20/21 08:17 AM
12/20/21 08:17 AM
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Joined: Dec 2017
Posts: 6,466 Kansas
Pawnee
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trapper
Joined: Dec 2017
Posts: 6,466
Kansas
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How did it turn out Pawnee? I’m 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.
Everything the left touches it destroys
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Re: makin' bacon, or whatever you call it...
[Re: 3togo]
#7436520
12/20/21 10:52 AM
12/20/21 10:52 AM
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Joined: May 2011
Posts: 17,729 Oakland, MS
yotetrapper30
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trapper
Joined: May 2011
Posts: 17,729
Oakland, MS
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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. There's a recipe section in the archives. Need to hit wolfdog up to put this post into it.
Just give me one thing, that I can hold on to. To believe in this livin' is just a hard way to go.
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Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7437694
12/21/21 03:45 PM
12/21/21 03:45 PM
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Joined: Jun 2010
Posts: 16,873 Iowa
~ADC~
OP
The Count
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OP
The Count
Joined: Jun 2010
Posts: 16,873
Iowa
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