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Bacon Cure with Dextrose
Thanks, I don't remember the % of sugar I used, maybe Ill try 1% Thanks Mark -
Bacon Cure with Dextrose
Hi, Anyone know the ratio to substitute Dextrose for Sugar in a dry bacon cure ? When I use sugar or honey I get burnt bacon, I had a recipe for cure with dextrose but it was way too salty and not measured by weight. was wanting to use a cure calculator and just upping the sugar calculation... -
Starter culture storage life
Thanks Im going to do the smell test and PH next project and compare maybe I can turn my nose into a PH meter UMAI bags work great I did a Ribeye roast , bags worked great but me and the daughter didn't like it, 8# of dog food. Fido loved it. I have a Coppa in the fridge drying now, I doubt it... -
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Starter culture storage life
How do you determine it is still working ? As it gets older do you use more ? Mark -
UMAi PEPPERONI, MY FIRST TRY!!
Ok question that I always had was how do you know if it's good, PH test ? -
UMAi PEPPERONI, MY FIRST TRY!!
6 Months @ home freezer temperatures sealed well coldest part of freezer -
Sugar Free Curing?
pg 236 Marianski's book 600 deg., but Wade got the gov article from I'd go by that. This is wearing me out, think Ill go cook some Bacon. BTW does anyone have a dry cure for bacon without sugar just dextrose ? -
Sugar Free Curing?
Fat has nothing to do with it it's Nitrosamines , and it takes 600 degrees to make that happen. Bottom line Don't Burn your Bacon -
Sugar Free Curing?
Temperature was my point, just slower the lower the temp. Now fermentation is a different story. -
Sugar Free Curing?
True if you cure it long enough the Nitrates wil covert to Nitrites and then to Nitric Oxide,just takes longer, bacon is cured quickly and Nirites convert to Nitric Oxide. Reason it is recommended -
Sugar Free Curing?
In the 70's the cancer scare from nitrosamine produced from overcooking or burning bacon . Using Nitrates in bacon didn't give it time to break down like Nitrates, So thats how I remember it Bacon is usually not cured for months, Pancetta is not fried usually Mark -
Sugar Free Curing?
From what I remember in the 70's the bacon cancer scare was nitrates used in bacon were not broken down fully like nitrates would, then high temperatures would create nitrosamine Mark -
Sugar Free Curing?
https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/bacon-and-food-safety/ct_index Read Does bacon contain additives? -
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Cured smoked pork ribs
Nice, I do them with Tenderquick overnight then smoke 120 slowly to 155 for 8 - 10 hours and use them for seasoning like ham hock (less fat ) or cook with sauerkraut and potatoes . Just like when I grew up. -
UMAi PEPPERONI, MY FIRST TRY!!
Looks good, I did the dry aged ribeye 30 days, didn't get sick but we didn't like the flavor. No off smells or mold, It looked like it should,just like fresh steak better. they seem to work well ,no smell in my fridge or off smells in the meat, and it did dry it alot. Can't wait to use the... -
MES 40 Toxic Fire
UPDATE I finally got all the parts from Masterbuilt and got the smoker working, did jerky and ribs. It work great the temperature could be better regulated and a bigger vent would also help but I'm satisfied for now. I did seal everything inside before the break in, gaps inside cabinet and...- mski2
- Post #32
- Forum: Electric Smokers
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Season a new smoker????
Do it, mine caught fire !!! small price to pay without ruining some meat !- mski2
- Post #7
- Forum: Electric Smokers
