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  1. cgaengineer

    Royal Oak Lump Charcoal

    I got the same deal here in Jawga, sent my dad back a day later with receipt and they denied it! 400lbs of Kingsford looks nice in my garage! Sent from my Samsung Galaxy Tab 2
  2. cgaengineer

    Thermometers or no thermometers

    I always use a therm... Sent from my Samsung Galaxy Tab 2
  3. cgaengineer

    Question about the Cabela's dehydrator

    I agree. Sent from my iPhone using Tapatalk
  4. cgaengineer

    Question about the Cabela's dehydrator

    I suggest the Excalbur 9 tray, the company that makes them is family owned and they are made here is the USA. Not sure which cabelas unit you are looking at, but one is a Chinese knock off of the Excalibur. Sent from my iPhone using Tapatalk
  5. cgaengineer

    Dill pickles are too soft,,,why?

    Add a 1/4 tsp of calcium chloride to each pint of solution, you may want to cut back on the salt a tad since calcium has a salty flavor. Sent from my iPhone using Tapatalk
  6. cgaengineer

    Question about the Cabela's dehydrator

    I have done this many times in my Excalibur!!!
  7. cgaengineer

    Tender Quick-- Where to purchase?

    Oh, I didn't order a bag, I ordered 6 bags!
  8. cgaengineer

    Salt question for bacon

    It has to do with the amount of heat used when cooking. Somewhere (and it might be on USDA website) it shows the way it was cooked at which the concentrations were highest...the more well done the bacon the higher the concentrations of nitrosamines. I guess it's not really the temp at which it...
  9. cgaengineer

    Slicers

    Look for Berkel, Hobart and Anvil...all commercial slicers. Make sure you have a place to store it...may want to pickup a rolling cart that will keep you from having to lift it...mine weighs 80 pounds.
  10. cgaengineer

    Tender Quick-- Where to purchase?

    You should have got it from Amazon and signed up for Amazon Prime and got free shipping...Amazon Prime is free for 30 days.
  11. cgaengineer

    Tender Quick-- Where to purchase?

    Academy sports has Fiesta brand cure #1 for $1.29 for 4 oz.
  12. cgaengineer

    Salt question for bacon

    As long as you dont burn your bacon to a piece of charcoal you should be fine using MTQ. Besides, I am sure that sitting in traffic breathing car exhaust is likely more dangerous than over cooked bacon cured with MTQ. I am a MTQ user but I also use cure #1...I dont have a preference, but I...
  13. cgaengineer

    Slicers

    Get a good quality commercial unit...don't waste your time or money on china junk at WalMart...buy a used one from Craigslist. I have a 12" 1/2 HP Anvil I paid $250 for it...it weighs 80 pounds. And I'll tell you that 12" is the minimum I'd buy if I was doing bacon.
  14. cgaengineer

    Pork Belly Prices

    Found some for $2.79 per pound at an asian market.
  15. cgaengineer

    Bacon attempt

    You should try this recipe for your bacon, this is a basic dry cure and spice to your liking. 1 lb kosher salt 8 oz of sugar (brown or white) 2.4 oz of pink salt I applied the basic cure and added brown sugar after I rubbed the cure in. Bacon was awesome. I used pork belly but plan to give BBB...
  16. cgaengineer

    Tender Quick-- Where to purchase?

    Free shipping at amazon most of the time.
  17. cgaengineer

    Second belly in 2 weeks.

    If any of y'all have a Super Hart around you they have whole pork bellies...not very cheap at $3.99 lb as of this past Friday but it's a source.
  18. cgaengineer

    I used 1tblsp per pound with brine

    I use MTQ for curing my jerky and I use TBS per pound + 1/4 cup of water for each pound. I do not rinse the jerky when finished and it turns out great. Nice flavor. I base all my jerky flavors off of the above basics. I would like to add that I marinate for 8-10 hours, or 4-6 hours with vac sealer.
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