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What's your occupation?
I've been in the computer hardware business since about '82. I've worked for motherboard manufacturers and am currently in national distribution here in Canada. Couple of years ago I got an itch and decided to start cooking, so I spent my spare time at night working in a high-end french...- zalbar
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- Forum: General Discussion Sticky
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1st smoke
It's been wet and rainy so haven't been able to pull out the wsm from the corner it's sitting in the apartment, but past weekend had a good enough stretch of dry weather to finally toss 5 racks of baby backs on and see what all the fuss is about smoking. Being excited I didn't get any pre smoke...- zalbar
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- Replies: 4
- Forum: General Discussion
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WSM 22.5 assembly...help?!?!
Just got me a wsm 22.5 and I'm a bit puzzled by the assembly instructions for the screw, nuts and spacers. Mostly it's in what order and what side of the smoker I should be putting these on. They have regular metal washers as well as some kind of synthetic or non-metal spacer. What order should...- zalbar
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- Replies: 4
- Forum: Charcoal Smokers
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TO cure or Not to cure... is that the question?... Hmm... Yes that is the question!
@shamokin: Up here in Canada we have no regulations concerning the coloring of sodium nitrite or nitrate. If you got it from BSA I know they don't colour theirs which is where I get my supply. I do know that they add anti-caking agents. -
Injecting brine during cure
It's sort of a followup to that ham I was talking about in the other fresh cured ham thread. I noticed there was an uncured spot after I was done slicing up the ham. Generally I'm going to be doing pork, no smoking just bringing up to 150 in the oven before slicing like I do with my bacon... -
Injecting brine during cure
If you're got anything thicker than an inch or so it's always recommended to inject. I can accept that, but i'm not sure just how deep I'm supposed to go. If I have a pork butt, do I go to the bone, or only halfway to the meat? Question has been bugging me for a while, thought I'd ask you... -
curing fresh ham
I added some maple syrup and liquid smoke. I don't have a smoker unfortunately. The smoke was okay, I'd need to add more maple syrup I think. It wasn't bad, just not what I was expecting. The pork loins I've done before were amazing. Will let it sit long next time and see, thanks for the input! -
curing fresh ham
Just got done with a small pork shoulder (2.5kg) in a brine(also 2.5kg of water) using Digg's excellent calculator. The end product I had was definetly ham, but it lacked a lot of the characteristic ham flavour. It was definetly porky, if that makes sense. Not sure if I should have let it soak... -
Canadian bacon curing.
It's curing. The liquid is the water being pulled out of the meat by the salt. -
Comment by 'zalbar' in media '512x384px-LL-158331b2_1zf0k07.jpeg'
DiggityDog....you...are...a.....God...damned....genius...- zalbar
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Pink salt???
Ok this hreads a bit old but I figured I should post up the info since people pay exorbitant prices by online ordering. You can buy 1kg bags of cure 1 or cure 2 for $5 at BSA http://www.bsa.ca/en/contact One thing to note though is that they do not dye theirs pink, so keep it stored... -
Question on curing/brining
Eh, it's not a huge piece of bone, just a cut of picnic shoulder, and not even the whole shoulder at that. -
Question on curing/brining
Just got done with a small ham test with the Dig's calculator. Came out fine, not overboard on the salt, was actually a little undersalted for my tastes, but that's my tastebuds and I can always shake some on. Props to you Dig, it works extremely well. You need to make that thing into an android... -
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pre-mixing instacure and salt?
You could try 2.5% instead of 5%, 19.5 grams instead of 39. I've never had any problems with using 5%, though again, I normally just dredge my bellies and stack them. ~Z ------------------ Now that I start thinking about it. 2.5% would be under the recommended amount of 150-180 ppm @Digging...
