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- marc1980augrad
- Media item
- Comments: 0
- Album: First Cured and Cold Smoked Butt
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Cold Smoked Patty Sausage Fail.....or was it?
It actually wasn't bad at all. The flavor dos mellow once I put it in the freezer. But I don't think I'd do it again for that long.- marc1980augrad
- Post #14
- Forum: Other
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Cold Smoked Patty Sausage Fail.....or was it?
This! I used 1 teaspoon per 5lbs of meat (Cure #1). It is important to educate yourself in the use of curing agents before you attempt cold smoking. Botulism is fatal....- marc1980augrad
- Post #11
- Forum: Other
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Cold Smoked Patty Sausage Fail.....or was it?
So, I mixed up some venison/pork butt sausage with Pop's breakfast spice blend and rolled it into logs (not stuffed into casings, just rolled, ground meat). I used Cure #1 so I could cold smoke it. I filled the AMNPS and let it run with Pitmaster's Choice/Pecan for about 10 hours. After the...- marc1980augrad
- Thread
- Replies: 14
- Forum: Other
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Buckboard bacon cure question
It cured for 9 days. It did firm up pretty good and I just read under a different post that a frost free fridge will absorb some moisture. Hadn't thought of that. The fridge temp was about 35 so no worries there. I did not cut into it before I smoked it.....guess I should have, but I can...- marc1980augrad
- Post #4
- Forum: Hot Smoked Bacon
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Buckboard bacon cure question
I posted this in the Cold Smoking forum, but haven't received any replies yet. Posting here hoping for replies. I recently made a very good buckboard bacon from a piece of boneless Boston butt. I cured it with #1 cure for about a week in a Ziploc bag in the fridge and smoked it to 140. It...- marc1980augrad
- Thread
- Replies: 4
- Forum: Hot Smoked Bacon
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Buckboard Bacon Cure question
To give a bit more info, the deboned butt weighed right at 9lbs. I weighed the cure (it was just under 2 tea spoons.), 2 table spoons table salt, 1/2 cup brown suger, various spices.- marc1980augrad
- Post #2
- Forum: Bacon
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Buckboard Bacon Cure question
I recently made a very good buckboard bacon from a piece of boneless Boston butt. I cured it with #1 cure for about a week in a Ziploc bag in the fridge and smoked it to 140. It was fabulous! I recently deboned and cured a whole Boston butt, but instead of putting it in a Ziploc bag, l set it...- marc1980augrad
- Thread
- Replies: 1
- Forum: Bacon
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Hello!
Marc here in South Alabama! I've been smoking for several years in a homemade concrete block smoker. I just stepped up to a MES 30. I have 20 month old twins who take up most of my time at home and constantly watching a fire just ain't in the cards anymore. Seasoned the MES last night and...- marc1980augrad
- Thread
- Replies: 1
- Forum: Roll Call
