Re: makin' bacon, or whatever you call it...
[Re: Ope]
#7418739
11/30/21 07:39 PM
11/30/21 07:39 PM
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Joined: Apr 2007
Posts: 6,375 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 09:14 PM
11/30/21 09:14 PM
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Joined: Oct 2011
Posts: 3,061 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 10:42 AM
12/04/21 10:42 AM
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Joined: Dec 2017
Posts: 6,695 Kansas
Pawnee
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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 10:28 AM
12/11/21 10:28 AM
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Joined: Dec 2017
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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 10:34 AM
12/11/21 10:34 AM
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Joined: Dec 2006
Posts: 31,058 williamsburg ks
danny clifton
"Grumpy Old Man"
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"Grumpy Old Man"
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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 10:45 AM
12/11/21 10:45 AM
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Joined: Dec 2017
Posts: 6,695 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 01:22 PM
12/11/21 01:22 PM
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Joined: Dec 2017
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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 01:23 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 06:26 PM
12/11/21 06:26 PM
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Joined: Dec 2017
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Got it smoked. Thanks for the info guys. Much appreciated
Last edited by Pawnee; 12/11/21 06:26 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 02:16 AM
12/20/21 02:16 AM
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Joined: Dec 2006
Posts: 31,058 williamsburg ks
danny clifton
"Grumpy Old Man"
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"Grumpy Old Man"
Joined: Dec 2006
Posts: 31,058
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 07:17 AM
12/20/21 07:17 AM
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Joined: Dec 2017
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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 09:52 AM
12/20/21 09:52 AM
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Joined: May 2011
Posts: 18,301 Oakland, MS
yotetrapper30
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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 02:45 PM
12/21/21 02:45 PM
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Joined: Jun 2010
Posts: 17,411 Iowa
~ADC~
OP
The Count
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OP
The Count
Joined: Jun 2010
Posts: 17,411
Iowa
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