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  1. bentley

    capicola question

    Wade I'm sorry I missed your comment quite intelligent as usual you fit in here perfectly.  Sorry if I offend you well not really another great mind at work. Keep up the good work.
  2. bentley

    capicola question

    Smokin Phil don't worry about offending me it can't happen no matter what's said.  It's very difficult to get a point across typing responses and asking questions its just the way it is.  I never truly intend to insult people's intelligence but sometimes more often than not it comes across that...
  3. bentley

    capicola question

    bmaddox sorry I offended you. Your expertise will be sorely missed. Bentley
  4. bentley

    capicola question

    bamaddox, didn't mean to upset the old-boys club. "If you want a recipe go buy a cook book. Forums are for discussions" intelligent comment. Show me where they answered my question.  Just another generalized answer by you. Good one atomicsmoke I think. Bentely.
  5. bentley

    capicola question

    atomicsmoke your the perfect example of what I'm talking about on this forum. Where did I say the dry cure method isn't an excepted practice?  I do it all the time. Your lack of comprehension is the only problem here. Try reading between the lines.   Thanks for the comment though Bentley. 
  6. bentley

    capicola question

    Smokin Phil I don"t disagree with what Dave or you say completely. I have a problem with statements like "It can be distributed correctly if a reasonable amount of care is taken". What's that supposed to mean or course if everything is done correctly everything is safe. Posts by many on this...
  7. bentley

    capicola question

    Good morning to you also Dave.  I am well aware of the process in curing meats. Your statement above is very miss leading to people that have no experience in curing meats, 0.9 to 1.5 grams per pound that's quite a large gap between the two. Do you consider a plastic bag method a wet cure or dry...
  8. bentley

    capicola question

    atomicsmoke IMO there is no way a cure whether #1 or #2 can be distributed correctly on a piece of protein in such small quantities ie:2.5 grams #2 cure for a 2 pound plus irregular piece of protein that Keithb67 used just by putting it in a plastic bag.   All recipes call for cure to be evenly...
  9. bentley

    Pork Bones - Any use for them?

    Chef JimmyJ my father in law makes just what your describing he calls it Studzienina. Excellent stuff with white vinegar and hot sauce.
  10. bentley

    capicola question

    Keithb67 my mistake, I brine in water, two quarts in this case.  I'm no chemist I just follow other peoples recipes. How did my manage to get 2.5 grams of #2 cure spread evenly over the pork? 
  11. bentley

    capicola question

    Welcome to the forum Keithb67.   I just did my first attempt at capicola using a part of the pork shoulder called the coppa. I have brine numerous pork cuts using the wet brine method; depending on the length of time in the brine the color difference varies from light to darkish brown, not as...
  12. bentley

    Freezing Pork Fat

    daveman927789 this web site, ipoli.50webs.com,  as some excellent information about curing meats.  Mr. Poli states that the enzymes that breakdown fat are not inhibited by cold temperature thus store fat no longer than 60 days.  If you get a chance there's a lot of good information there. Bentley.
  13. bentley

    Mortons quick tender subistitute

    bmaddox you are 100% correct. If you need that added nitrate and propylene glycol in your product by all means continue using MTQ. For me the added nitrate isn't needed unless I was curing long term. For long term I would use cure #2 instead of MTQ. For me the MTQ is difficult to get and...
  14. bentley

    Mortons quick tender subistitute

    I can across this in my research for a substitute for Morton Tender Quick. It's authored by Habanero Smoker. It can also be called an alternative as it doesn't have the same ingredients as MTQ. Basic Dry Cure: *1 pound/450 grams pickling salt8 ounces/225 grams granulated sugar2.4 ounces/68...
  15. bentley

    Cure Distrubition

    Could someone share how they distribute cure#1 evenly over a large piece of meat.  One teaspoon over a 5 pound pork belly, both sides and edges, seems a bit impossible.  Could I dilute the cure in a small amount water then brush on?  If mixed with other spices; my experience is all of the spices...
  16. bentley

    New guys to forum and to smoking

    Welcome aboard from SC. Lots of MES users here. Bentley
  17. bentley

    Cure To Use and When

    There is so much information on the site that it gets very confusing as when to use a cure and what cure to use.  Are there basic rules out there when to use any of the cures in brine or cured meats. My question is from a safety stand point only not other benefits derived from a cure. I realize...
  18. bentley

    Masterbuilt 40" Gen1 Academy 199.99

    memphis212 I live in South Carolina and it went down to 36 degrees F while I was smoking. Didn't effect the smoker at all.  The insulation is great and probably recommended in colder climates.  It still serves a purpose even in mild climate too. Constant temp. is important just like in a...
  19. bentley

    Masterbuilt 40" Gen1 Academy 199.99

    memphis212 I just purchased the one your talking about and its a great price. If price isn't a concern there's a Bluetooth model out there but much more expensive.  I like it simple.
  20. bentley

    Despondent in Indiana

    SomkeyMose get a new electrician. I have and outside outlet that is incorporated with several other outlets in my home. I never have a problem that's because its wired correctly and I would guess so is yours.  If you were running a space heater at the same time as your MES or other draw of...
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