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  1. Cure amounts ?

    Cure amounts ?

  2. mr ray ray

    Cure amounts ?

    TQ is like pokel salt like the Europeans use if i am not mistaking are 0.6% nitrate ((Tender Quick174 contains salt, sugar (also a preservative), an anti-caking agent, and one-half percent each of sodium nitrite and sodium nitrate.))  and Cure#1 contains 6.25 percent sodium nitrite and 92...
  3. 20161204_124747.jpg

    20161204_124747.jpg

    • mr ray ray
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  4. mr ray ray

    Thin Blue Smoke

    Change your pellets I buy my Applewood pellets from Walmart they work great in my cold smoker.
  5. mr ray ray

    2 Chamber Cold smoker

    I used a Tong and grove wooden floor planks untreated the smoke chamber is also divided. I have an old upright freezer that will become my warm/hot smoker for temps up to 200 
  6. mr ray ray

    2 Chamber Cold smoker

    thank you 
  7. 2 Chamber Cold smoker

    2 Chamber Cold smoker

  8. mr ray ray

    2 Chamber Cold smoker

    Made a 2 chamber cold smoker so i can run 2 different items at the same time and use different wood pellets to impart a different flavor of cold smoke it took a week to build its bug safe screen on every opening and sung sealing doors it has so far worked great. The temp stays below 90F so the...
  9. 20170325_112707.jpg

    20170325_112707.jpg

    • mr ray ray
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  10. 20170325_112730.jpg

    20170325_112730.jpg

    • mr ray ray
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    • Album: 2 Chamber Cold smoker
  11. mr ray ray

    culture starter

    umidry bags Hi had the same questions when i got started . I live in Eastern NC and I love to make salami style sausages the started culture is so you can drop the pH in the meat fast and the temp ranges that are advertised are where the culture activates I use BACTOFERM T-SPX (PEDIOCOCCUS...
  12. culture starter

    culture starter

  13. 20170216_094431.jpg

    20170216_094431.jpg

    • mr ray ray
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  14. 20161231_092744.jpg

    20161231_092744.jpg

    • mr ray ray
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  15. mr ray ray

    Dudley here

     Ray here from Dudley just south of Goldsboro NC just want to say hi to everyone.
  16. mr ray ray

    Using Vacuumed sealed bag to cure

    Has anyone used a vacuum  sealed bags when curing small boneless Hams, Bacon etc. ???  looking of tips any help will help
  17. mr ray ray

    2nd run at bacon

    Thank you
  18. mr ray ray

    2nd run at bacon

    Okay here's a question if I have started something in a cure and it's about halfway through can I still add sodium nitrate to it at this point and extend the curing time
  19. mr ray ray

    2nd run at bacon

    Okay here's a question if I have bacon started in a cure and it's about halfway through can I still add sodium nitrate to it at this point and extend the curing time
  20. mr ray ray

    2nd run at bacon

    thank you for the article it helps alot so it has to be already their in order for it to grow but iam taking a hit or miss chance that it might be in the food already their for the nitrite makes sure it's safe regardless if it's their or not did I get the right
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