Recent content by mfeder

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  1. mfeder

    tender quick???

    Quote: Originally Posted by Hounds51 I do mine as Rytek Kutas, Great Sausage Recipies and Meat Curing book calls for. I always use cure in my smoked meats. I go the low and slow method for most of my smokehouse meats, and for my little smoker I usally only make Fatties and pulled pork, which...
  2. mfeder

    Belly Up!

    Why do so many people use Tenderquick to cure bacon when the USDA states the following: "Because of problems associated with nitrosamine formation in bacon, MPI Regulations, section 318.7(b)(1) and (3) prescribe the amounts of nitrite and sodium ascorbate or sodium erythorbate (isoascorbate)...
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  5. mfeder

    Northern Tool Sausage Stuffer on sale

    I have that stuffer, it works great. It does have the plastic gears but they haven't been a problem yet.
  6. mfeder

    Bacon cure question

    The package states "4 oz/100 lbs meat or 24 lbs/100 gallons brine mix for 10% pump" but gives no indication if 4oz/100 lb is for dry cure or for sausage. After double checking the book this is the same concentration Rytek refers to in the recipe using 4TBS Instacure #1 mixed with salt and rubbed...
  7. mfeder

    Hello, from Michigan

    I have been lucky. I work with a guy who cuts wood, he gives me cherry and apple wood for free and my Grandfather has a huge hickory tree that gets trimmed for smoking wood on ocassion.
  8. mfeder

    Bacon cure question

    I think after getting in a hurry and not getting enough info. I'm going to throw out my belly. I assumed that the DQ Curing salt 6.25% sodium nitrite concentration that I used was the same concentration as the Insta Cure in Ryteck's book. I cut the belly in half and rubbed 5 lbs. with 2 1/2 tsp...
  9. mfeder

    Hello, from Michigan

    I was born, raised and live west of Saginaw.
  10. mfeder

    Bacon cure question

    Thank you for the advice.
  11. mfeder

    Hello, from Michigan

    Just thought I'd introduce myself after lurking for a while. I've been smoking for a few years with a MES 40 and ECB.
  12. mfeder

    Bacon cure question

    Hey all, new guy here. I have a 10 lb. pork belly I want to make bacon with. I plan to follow Rytek's Honey bacon recipe. It calls for 4TBS. of Instacure # 1 mixed with 1 cup of salt. Does this seem like too much cure for a 10 lb belly? I wouldn't question this but his Dry box bacon recipe calls...
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