Recent content by szejin

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  1. szejin

    Considering a new Grill: Char-Griller 2828 Pro

    Dear smokers, I currently own a Weber Kettle 18". I regularly do bbq and I smoke my meat (bacon!) frequently as well. I'm running into issues where my Weber Kettle doesn't have enough space when I have to smoke more meat at one go, and I was looking at getting myself a Char-Griller 2828 (42"...
  2. szejin

    Pops6927's Wet Curing Brine

    Hello everyone! If I calculated correctly, pop's solution has a nitrite concentration of 280 ppm. The curing solution that I currently use is approximately 480 ppm in nitrite concentration. I am using it to cure bacon (belly and loin), and the meat sits in the solution for anytime between 1...
  3. szejin

    Green tint on Smoked Back Bacon

    Cheers! I came across this thread while searching for more information - I hope it'll be helpful to you! http://www.smokingmeatforums.com/t/136367/metallic-green-tint-on-cured-meat Anyways, I think for now I'm more curious to see if there is a way to avoid the metallic green tint.
  4. szejin

    Green tint on Smoked Back Bacon

    I didn't notice any tint before frying. It was very very obvious once it hit the pan for a bit, then became lesser, but still obvious after frying.
  5. Green tint on Smoked Back Bacon

    Green tint on Smoked Back Bacon

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  6. szejin

    Green tint on Smoked Back Bacon

    It is not too obvious through the picture (ignore the belly bacon!) but you can see some metallic/greenish tinge on the meat. Its a lot lesser through the picture, but very obvious when cooking it earlier. Nearly the entire slice was covered with the metallic tinge.
  7. IMG_20170925_143040.jpg

    IMG_20170925_143040.jpg

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    • Album: Green tint on Smoked Back Bacon
  8. szejin

    Green tint on Smoked Back Bacon

    Hello folks! Good day to you. I've just gotten my hands on trying to make some Back Bacon with pork loin. I cured the meat for ~ 10 days (I accidentally left it in for too long) in a 140mL solution (water + honey) that has approximately 1.3g of 5% curing salt - works out to be about 490ppm. I...
  9. szejin

    Greetings from Malaysia

    Hello there! Thank you :) Its a great place to learn. Happy to be here! Thank you! Food here is pretty much Asian centric - Chinese stir fry, Thai tomyum, Curries just to name a few. Malaysian food is more commonly known to be a melting pot when it comes to flavor, style and ingredients due to...
  10. szejin

    Greetings from Malaysia

    Hello everyone!  I've been reading this forum for a while now, but only decided to introduce myself now (do forgive me for being late!) Anyways, it's good to be here. Hope to see more amazing stuffs coming from you guys here! Cheers! :) 
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