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What temp did you pull those? They look great

I did that once, then I got worried that the draw might not be as cold as the rest of fridge. But I don't think it really matters. I can buy casings in shops where they are stored in barrels at room temp that are salted. I guess as long as they are sufficiently dry it shouldn't really matter.

I don't live in north America. I've ordered some pig casings should be in the 23-25 size. Once I pick it up I'll let you know how much I got. Here is typically really large pork casings or smaller collagen. But I'm not going to use them all at once.

Yes definitely the easiest and for the amount I have shouldn't take up much space in fridge. Glad I learnt that today.

Thanks. Interesting he stores them wet. In other videos including by Eric, people talk about doing them out and storing. But this is easier.

hey guys, I am having some casings sent to me by mail. I was just wondering 1) how do you guys store them (fridge, freezer or cupboard)? 2) if you don't end up using all that you prep, do you fill a bowl with kosher salt and kind of bury them in there for them to dry out? do you put it all...

i'll start with 6kg (13 lbs) and make it from loins. So I end up with quite a bit. Next time I'll vac pack quicker and get em in the freezer.

I would love something like this

Thanks guys. That's been my approach to for personal consumption. Glad I'm not alone.

But you can use any wood species with all smoker types.

Why does the type of smoker matter? Strength of smoke flavor?

I like mine more medium, reverse sear is now my go to. I wasn't even a huge beef fan before, but can't help it now. You've got me dreaming about some corn though.

How long do you guys eat bacon that was only in the fridge for? I know some say like 5-7 days, but I don't really get it. How can you cure some stuff in a smoker for a week and then keep in the fridge, but this only lasts 7 days after cured and smoked? Shouldn't it last longer?

Looks awesome. Nothing beats a good BLT with homemade bacon and mayo (with garlic).

I'm not sure I understand.

Technically you are correct. But there is the added amount for the meat as well. So unless I removed also 10% of the meat, the final concentration in relation to the meat would be lower. I think it's all good the way it is now.

For what it's worth, I settled on adding 17g of each sugar and kosher salt. I figured I removed about 37g of each. And since I removed 1L of solution, I require 20g of each less. The goal was to maintain the taste/salinity profile. I guess we'll see how it goes this sunday/monday

I prepared a solution last night, 3.5kg of ice, 9 kg of water, 374g brown sugar (2%), 374g kosher salt (2%), and 97g black pepper (0.5%), 44.9g of curing salt #1 (0.24%). I let the solution sit for a while and in the fridge before adding the pork loins. When I did the solution level was right...

homemade garlic mayo goes good on everything

If you have an Asian market (or T&T) near you its probably cheaper there. Korean cut ribs.