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aluminum foil health risk?
As an alternative, to wrapping in foil or using a foil pan, how about using a 15x10 enamel coated roasting pan? If it fits in your smoker. The lid should sit on it tight enough to hold the moisture in, then it's easy enough to wrap towels around it when the meat is done to allow for slower...- talan64
- Post #46
- Forum: General Discussion
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My First Cheese Smoke w/ q-View!
Not sure what the "proper" way to do it all is, but...... I noticed a BIG difference between the cheese I cut up after just a couple days, and the ones that sat in the fridge for a couple weeks. The longer it sits, the deeper the smoke flavor penetrates and the more "mellow" the flavor. I...- talan64
- Post #25
- Forum: Smoked Cheese
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Where to buy Morton Smoke Flavored Sugar Cure
Thanks Martin, that clears it up. There are a couple other references to sodium nitrate in that code, but only specifically not to be used in bacon. Interesting that Mortons is still selling cures with sodium nitrate in them, and including measurements and instructions for bacon.- talan64
- Post #10
- Forum: Info and Practices
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Where to buy Morton Smoke Flavored Sugar Cure
Not wanting to disagree here , but I found a lot of information about sodium nitrate and curing. Both sodium nitrate, and sodium nitrite are used in curing. I find nowhere a website, stating that use of sodium nitrate in cooked foods is not allowed, please send me some references, as I can...- talan64
- Post #8
- Forum: Info and Practices
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Where to buy Morton Smoke Flavored Sugar Cure
Locally I can get it @ Fred Meyers. They are part of the Kroger brand of stores. Maybe??- talan64
- Post #3
- Forum: Info and Practices
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Looking for a killer bbq sauce recipe!
I've used this one that I got found on this forum. My wife fell in love with it. You can easily adjust the heat with the peppers, and chili powder. http://www.smokingmeatforums.com/t/77564/billbos-world-famous-dry-rub-bbq-sauce-recipes I make it in a double batch, and can up 10 pint jars, so...- talan64
- Post #5
- Forum: Sauces, Rubs & Marinades Sticky
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Yet another first time bacon thread - New pictures 4/12/14
I ended up paying $3.25 /lb -
Sausage coming soon
Well finally had a chance to play around with the grinder a bit today. I made a 2lb batch of breakfast sausage, and a 5lb batch of Italian sweet. The "test fry" of the breakfast sausage was good, but the first thing my wife said was "it's missing something". Now I just need to figure out... -
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- talan64
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- Comments: 0
- Album: Sausage coming soon
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Yet another first time bacon thread - New pictures 4/12/14
Well I made it through the week without slicing the bacon up. But had plenty of time today. Sliced it all up and got 4 nice 1lb packs for the freezer. These 4 are "teaser" packs for a couple colleagues @ work. 6 slices in each, just enough to get a taste for it: Thanks for looking... -
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- talan64
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- Comments: 0
- Album: Yet another first time bacon thread - New pictures 4/12/14
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- talan64
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- Comments: 0
- Album: Yet another first time bacon thread - New pictures 4/12/14
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- talan64
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- Comments: 0
- Album: Yet another first time bacon thread - New pictures 4/12/14
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Deal Alert? Pork Shoulder / Boston Butt
Hey Willie, which Costco? The one in Vancouver is up to 2.39 now (just bought a pack last weekend) -
Beef Bacon Questions
I hope I do get 20 different answers.....I figured I'd take all suggestions, and glean what I can from them and make an educated decision on how to make mine. I.E. cut of meat, smoke etc. Everyone has their own opinion and taste, so there is no "bad" information I can get from this. -
Beef Bacon Questions
I have a few questions about making Beef Bacon. I have a friend who does not eat pork at all (stomach issues not religious), and I thought I would make him some beef bacon. First question: What cut of beef would one use to make into bacon? 2nd question: Any special concerns about using beef... -
Yet another first time bacon thread - New pictures 4/12/14
I actually did not slice any of it. I wrapped it tight in plastic wrap, and am going to leave it in the fridge for at least 4-5 days, before slicing. I'm going to try to push it out to next weekend, but every time I open that fridge my mouth waters. I want to slice it up fresh for next... -
Yet another first time bacon thread - New pictures 4/12/14
Thanks guys. I know it smelled wonderful when I pulled it out, my wife was ready for me to slice it right away. -
Yet another first time bacon thread - New pictures 4/12/14
So after 10 hrs of cold smoke, they are out of the smoker. Now wrapped and off to the fridge to set, and mellow for a few days. More pictures to come!
