Recent content by mckay

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  1. mckay

    Umai Dry Bag Soppressata and Chorizo

    I went almost 60 on mine to get the texture I wanted. Time to make more!
  2. mckay

    Umai Dry Bag Soppressata and Chorizo

    I did their Choizo as well and it was fantastic. I also did a 50 day $180 prime rib in one of their dry aging bags. That did not turn out as well. Ill stick to sausages for now.
  3. mckay

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    Ours always stay in the counter in a bag. It never lasts more than a week though!
  4. mckay

    Green stuff on my bacon

    Was your liquid slimy after the cure?
  5. mckay

    Just lost a side of bacon due to slime

    Thanks Dave, but as the saying goes, "The nose knows" It smelled and was gluey all through the liquid. Something went wrong. I tried to keep everything sterile when I prepared it but I goofed somewhere. I tossed it out of safety concerns.
  6. mckay

    Fat layer on pork shoulder

    Me too, on my Smokin-it #3 I don't need the cap.
  7. mckay

    Just lost a side of bacon due to slime

    Hi all, I must have got some bugs in my bacon as I just opened the Tupperware up after two weeks in pops brine and was greeted by a nasty smell and gelatinous brine. I followed the recipe to the T and the belly was bought at a reputable dealer. It looked good and smelled good prior to its bath...
  8. mckay

    Just lost a side of bacon due to slime

    Hi all, I must have got some bugs in my bacon as I just opened the Tupperware up after two weeks in pops brine and was greeted by a nasty smell and gelatinous brine. I followed the recipe to the T and the belly was bought at a reputable dealer. It looked good and smelled good prior to its bath...
  9. mckay

    "REAL" Basque Chorizo

    Looks very good!  I know the thread is years old but a source of dried choricero peppers is one of my favorite shops, http://www.tienda.com/search/?perpage=24&sort=relevance&feed=products&p=0&q=Choricero+ Not sure I would go dried over paste that as it looks like alot of trouble skinning...
  10. mckay

    Pops6927's Wet Curing Brine

    Good catch
  11. mckay

    Pops6927's Wet Curing Brine

    Thank you, I made a half gallon batch to test using only pops recipe, no weights but volumes. Of course getting 1/2 of 1/3 cup of salt is not too easy but I got close. Tasted this cure off my finger and its pretty darn good, not too salty by any means.  I will go back to weighing as I trust...
  12. mckay

    Pops6927's Wet Curing Brine

    Hi all, I read the thread. I see that there is no percentage cure to meat noted. DO understand its cure to water here? Can I brine a whole belly using this recipe and have enough #1 as long as I scale to gallons needed to cover? I've only dry cured and its always to salty for me. Many thanks...
  13. mckay

    First time from Clovis Ca.

    Hi all, been reading here for awhile. Currently cook on a Primo XL, very happy with it. Im venturing into salami making. 
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