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  1. avas38

    Bacon troubles

    It is this: http://www.butcher-packer.com/index.php?main_page=product_info&cPath=237_12&products_id=55 "All pink tinted cures have the same sodium nitrite concentration, which is 6.25%. Prague Powder # 1, Insta-Cure, Modern Cure are all the same." So it is cure #1. I guess Ruhlman is wrong...
  2. avas38

    Bacon troubles

    Quote: I have smoked other things (chicken, salmon, trout, all sorts of pork and beef cuts) before with family on their equipment, I just now got my own smoker. The dredging step was taken directly from the book Charcuterie by Ruhlman and Polcyn. I assumed the book was written with safety in...
  3. avas38

    Bacon troubles

    I was following the directions in the book "Charcuterie." They say either the dredge method or using 1/4C (or 50 grams, I used weight) of their cure will work. As far as knowing the right amount of cure is present in a given amount, he same question could be asked of any other spice rub or...
  4. avas38

    Bacon troubles

    Sorry about the confusing double posts above. For some reason it was moderated and my changes do not appear properly. On top of that I cannot edit it. The second post (which is repeated twice in the same post) are my current questions. The pink salt I got came with no instructions, besides I...
  5. avas38

    Bacon troubles

    From the website you linked 3lbs of meat calls for about 0.1oz of pink salt, given a homogeneous mixture of the cure I use, I end up with about the same amount, maybe 0.02-0.04g too much. Is this small amount really significant? Although as a percentage it is, I guess. I thought the soak was if...
  6. avas38

    Bacon troubles

    Thanks for the recipes, I will read them over when I get a chance. Also, I had a 200 degree oven, I roasted to 150. How do you know I am using to much pink salt? The first try I think I did, the second, I thought I used too little because of the slightly off flavor in the bacon fat? Is there a...
  7. avas38

    Bacon troubles

    The cure to meat ratio is part of what confuses me. In Charcuterie they mention using 50g of cure (about 1/4c) for 3-5lbs of belly which is a huge window. Is there a more specific guideline? It is very possible I missed it. edit: Also, I assume that cure #1 and pink salt are the same thing...
  8. avas38

    Bacon troubles

    I have tried to make bacon twice thus far with mixed results. Both times I used the recipe from Charcuterie by Ruhlman and Polcyn with the dextrose cure (450g salt/425g dextros/75g pink salt) and some other flavorings (brown sugar, bay, garlic etc.). The first time I dredged the bellies in the...
  9. avas38

    Doing some research thinking about a Weber Smokey Mountain 18"

    Thanks for the tip! I am really excited. I do have one question, I did try to search, but couldn't find much. How do people with the WSM hang smoke sausage? On ebay I have seen some "ProQ WSM Stackers" (I have no affiliation) which seem like they could help out, but can it be managed with the...
  10. avas38

    Doing some research thinking about a Weber Smokey Mountain 18"

    I ended up ordering an 18.5" WSM - comparing the two, I doubt I will ever need more room (I know famous last words). Should be here tomorrow. Can't wait to get smoking! Thanks for the help everyone.
  11. avas38

    Doing some research thinking about a Weber Smokey Mountain 18"

    Thanks for the thoughts on the WSM. I think that is the model I want to go with. It sounds easy and the more I think about it the more I like the idea of charcoal over electric. Plus, if I get the Amaz smoker I can cold smoke easily in the WSM. Now I really need to decide 18.5" or 22.5" model...
  12. avas38

    Doing some research thinking about a Weber Smokey Mountain 18"

    Thanks for the tips on smoking sides, that sounds exciting. Does anyone have any thoughts on the Master built 30 or 40 versus the WSM? Strengths and weaknesses why some prefer one over the other?
  13. avas38

    Doing some research thinking about a Weber Smokey Mountain 18"

    Bradley was my first thought because I heard it was one of the few smokers that without any gadgets or mods you could cold smoke in. As I started researching more, I discovered that there were so many other simple options to cold smoke that buying the Bradley for this reason was silly. How...
  14. avas38

    Doing some research thinking about a Weber Smokey Mountain 18"

    I've been wanting a smoker for a while now and have been doing some research. I don't have much smoking experience, but my dad does have a new braunfels super longhorn deluxe smoker or something like it and I have some experience using it. Only hot smoking though, never cold. If I'm going to...
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