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Sugar Free Curing?
Looks like this part of the thread conversation may be going a bit off track. The TQ contains both Nitrite and Nitrate and so will work well as a cure for meats that are not going to be heat processed (e.g. frying). The Nitrite will cure the meat and provide the required colour and the Nitrate... -
Sugar Free Curing?
The curing of the meat and the conversion of Nitrate to Nitrite are different things. The meat will cure happily with the Nitrite at fridge temperatures but @daveomak was referring to the conversion of Nitrate to Nitrite - which, as he says, is predominantly done though bacterial action. This... -
Sugar Free Curing?
This makes their statement even more difficult to understand as this would put into question the use of any form of curing salt on meat that contains fat. Are they just protecting themselves from potential litigation (rhetorical question) as it does not appear to be in line with any official... -
Sugar Free Curing?
Yes, the issue with Nitrate is that it has been shown to produce Nitrosamines when heated to high temperature (e.g. when fried). Nitrosamines have been indicated as a cause of cancer in rats - but I have not seen anything to extrapolate this to humans. The Nitrate restrictions are as a... -
Sugar Free Curing?
I have requested Morton to clarify this statement and will post any reply that I receive. -
Sugar Free Curing?
"We cannot recommend Morton Tender Quick for use with pork belly or bacon. Due to the differing fat content of individual cuts, the curing time for these items may vary significantly. For this reason, we cannot recommend the appropriate amount of Tender Quick or curing time in this application."... -
Sugar Free Curing?
:) It is good to see that they are now including this warning. Unfortunately they do not also confirm that it is a result of it containing Nitrate :(. It is a pity that this warning does not seem to have yet reached many of their product resellers... -
Sugar Free Curing?
Btw Dave - Thanks for re-posting the link that Mski2 had already posted. It is a very interesting article. -
Sugar Free Curing?
It is not permitted for COMMERCIALLY produced bacon. I fully understand that we follow USDA guidelines on here but as TQ is a commercially available product that is advertised for curing meat (including bacon) we cannot say that it cannot be used in a non-commercial production environment. Maybe... -
Sugar Free Curing?
It is true that TQ does contain Nitrate (as well as Nitrite) and that Nitrate is not permitted for use in commercially produced bacon. -
Roll Call
Hi Roy and welcome to the forum. The Weber Kettle is a great versatile smoker and, as you have found, you can smoke some great food on there. I started off with a couple of Weber kettles and I have only just lost one of them after 17 years of faithful use. Our Christmas turkey has been cooked on...- wade
- Post #350
- Forum: UK Smokers
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Roll Call
Hi Mooneh and welcome to the forum. The WSM is a great smoker and you will cook a lot of good food on there.- wade
- Post #345
- Forum: UK Smokers
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Roll Call
The butcher in our local Bookers in Folkestone is always very helpful too. I usually buy their rolled brisket as they are quite large and, if you give them notice, they will watch out for the thickest one and put it by. When they were unrolled they have been excellent so far.- wade
- Post #344
- Forum: UK Smokers
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AMNPS tube burning hot..
I use both the tube and AMNPS regularly. The tube smoker does produce significantly more smoke than the AMNPS and also a lot more heat. I find that the tube is great for adding additional smoke when hot smoking but when cold smoking it produces too much heat and smoke when used in a small space...- wade
- Post #5
- Forum: AMNPS Tester forum
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Good morning from Liverpool UK
Hi Paul Welcome to the forum - More details can be found here http://www.woodsmokeforum.uk/topic/414-1st-northern-tailgate-bbq-weekend/ -
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Hi From London Uk.....
That is great. What a lot of people use are something like this - you could make something similar. or -
Hi From London Uk.....
One thing that I forgot to ask - Are you keeping the top vent fully open? This is important as closing it will restrict the air flow through the smoker resulting in it running cool. -
Hi From London Uk.....
Hi Mas - I was brought up in Joydens Wood and went to Dartford Tech - now Wilmington Grammar :-). Dartford was my old stomping ground quite a few years ago - LOL From your description it sounds like you have one similar to this These are very common and they can be quite challenging when it... -
Hi From London Uk.....
Hi Mas and welcome to the forum. There are several of us from the UK who chat regularly on here. Where in London are you? I am in Kent. Before we can specifically answer your temperature control question we need to know what type of BBQ/Smoker you are using. In general though the temperature...
