Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. van becker

    Question about safety of smoking already smoked meat

    I just picked up my deer sausage from the butcher and it doesn't smell like it took on a lot of smoke. I decided to use my bradley smoker and cold smoke it for a few hours just to get a little smoke flavor. It is 40 degrees outside today, but the temp of the sausage hanging in the smoker...
  2. van becker

    Turning pink in spots - please help

    This is a 6 pound piece of side pork that's been curing in the refrigerator for 13 days.  As you can see, I'm now getting some definite pink spots.  This is my first attempt at bacon, and I was originally concerned about the small amount of dry mixture and lack of any liquid coming from it...
  3. van becker

    Osmosis and Brownian Motion?

    After curing my first piece of side pork the other day, I kept trying to figure out how such a small amount of pink salt could cure such a large piece of meat.  After spending hours reading on here and on google, I kept seeing osmosis talked about.  Digging a little deeper, I came across a...
  4. van becker

    First batch in the refrigerator - hope I did it right

    I've got my first pork curing right now, and I'm pretty sure I figured everything right.  However, there was not a lot of rub at all compared to a lot of the videos and pictures I've seen.  Here's what I used: 6 lb piece of pork 1 ounce brown sugar 2 ounces kosher salt just under 1 1/4...
Top Bottom
Back
Clicky