no, i dont have a wegmans close, but the next time i get to allentown ill make sure to stop at wegmans and pick up like 10 packs!Q!!!!!!!! :)
Another sparky..that explains the fanatic thing. You can't go wrong with Bear's CB recipe, it tastes great. I have one curing now but trying the maple sugar changeover for it...Syrup is ridiculously expensive around here and it worked great on a batch of BBB.Fanatic???? I am way beyond that point. I get crazy about anything I do, This year alone I did about 125 gallons of wine, shine, etc. And this smoking thing just keeps me content. I have a GOSM that my dad bought me years ago that I love, but I wanted something to smoke a bit slower, and little known to me, my boss gave me a 200 dollar cabelas card for helping him out with a generator hookup (Im licensed). So i went and bought a masterbuilt 30" at cabelas last week. Hopefully it pans out, but I can say that I smoked a turkey in it for thanksgiving, and I was pretty pleased with the constant temperature from the electric. Im sure a cold smoke house is in the works for the future. I am going to try some canadian bacon in the next week. As far as the cure goes, I would like to stay with something that I can get locally, and If I follow the directions on any type of cure, i should be fine correct? I mean, Im going to follow bearcarvers cb recipe and he uses tenderquick, but I would like to use the stuff I have and can get in the wimp of an eye. Am I correct in saying that?
Thanks for all the help guys,
Jim
Not "Everyone" uses TQWhy does everyone use TQ, isn't it just Cure 1 added to plain salt. The pink color helps when mixing with salt. The amount of cure will change with the method of use. Mixing into ground meat will use the least, rubbing on the meat will use more, and making a brine will use much more.
For bacon I always use the recipe in "Great Sausage Recipes and Meat Curing"
Just last night I rubbed a belly with 1 cup salt mixed with 4 tbs pink salt. Then covered with 2 cups raw honey. In the fridge for 4 or 5 days, then smoke at 140 degrees to IT of 128 degrees.
I have found that scraping with a sharp knife after rinsing, really lowers the salt taste.
I plan on posting some pics this weekend.
Again, I highly recommend "Great Sausage Recipes and Meat Curing". It is in most libraries, so there is no need to buy it, but you will want your own copy.
MMMMM bacon!