Re: makin' bacon, or whatever you call it...
[Re: Badger23]
#7405279
11/14/21 10:21 PM
11/14/21 10:21 PM
|
Joined: Jun 2010
Posts: 17,406 Iowa
~ADC~
OP
The Count
|
OP
The Count
Joined: Jun 2010
Posts: 17,406
Iowa
|
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: AKAjust]
#7416695
11/28/21 11:11 AM
11/28/21 11:11 AM
|
Joined: Jan 2009
Posts: 5,042 Nebraska
Trapset
trapper
|
trapper
Joined: Jan 2009
Posts: 5,042
Nebraska
|
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.
|
|
|
Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7416698
11/28/21 11:15 AM
11/28/21 11:15 AM
|
Joined: Dec 2006
Posts: 8,512 Piney va. soon be 19
cotton
trapper
|
trapper
Joined: Dec 2006
Posts: 8,512
Piney va. soon be 19
|
Just emailed this to myself, gotta try it.
John 3/16
ifin your gonna be dumb ya gotta be tough VTA life member
|
|
|
Re: makin' bacon, or whatever you call it...
[Re: AKAjust]
#7416710
11/28/21 11:46 AM
11/28/21 11:46 AM
|
Joined: Nov 2010
Posts: 597 Iowa
beeman
trapper
|
trapper
Joined: Nov 2010
Posts: 597
Iowa
|
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”
|
|
|
Re: makin' bacon, or whatever you call it...
[Re: Badger23]
#7416855
11/28/21 04:22 PM
11/28/21 04:22 PM
|
Joined: Apr 2007
Posts: 6,369 ohio
Ohio Wolverine
trapper
|
trapper
Joined: Apr 2007
Posts: 6,369
ohio
|
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 04:52 PM
11/28/21 04:52 PM
|
Joined: May 2011
Posts: 18,299 Oakland, MS
yotetrapper30
trapper
|
trapper
Joined: May 2011
Posts: 18,299
Oakland, MS
|
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.
|
|
|
Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7417001
11/28/21 07:45 PM
11/28/21 07:45 PM
|
Joined: May 2010
Posts: 10,966 MN
Steven 49er
trapper
|
trapper
Joined: May 2010
Posts: 10,966
MN
|
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
|
|
|
Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7417096
11/28/21 09:15 PM
11/28/21 09:15 PM
|
Joined: Jan 2009
Posts: 5,042 Nebraska
Trapset
trapper
|
trapper
Joined: Jan 2009
Posts: 5,042
Nebraska
|
|
|
|
Re: makin' bacon, or whatever you call it...
[Re: ~ADC~]
#7417446
11/29/21 09:36 AM
11/29/21 09:36 AM
|
Joined: May 2011
Posts: 18,299 Oakland, MS
yotetrapper30
trapper
|
trapper
Joined: May 2011
Posts: 18,299
Oakland, MS
|
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.
|
|
|
|
|