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  1. mr ray ray

    2nd run at bacon

    during the cooking process would it not kill the bacteria
  2. mr ray ray

    cure-calculator

    I noticed that it's pretty nice it will be great to start using this so I can get all the correct amounts and not have to worry about too much math
  3. 2nd run at bacon

    2nd run at bacon

  4. mr ray ray

    2nd run at bacon

    Just got done cooking some in the frying pan and it turned out pretty good I am pleased with myself but I believe I will have to remove the skin as much as I love fried skin did 8-hour slow smoke and it rested last night from midnight till this morning at 7 no nitrates are used only sea salt...
  5. 20161210_093405.jpg

    20161210_093405.jpg

    • mr ray ray
    • Media item
    • Comments: 0
    • Album: 2nd run at bacon
  6. mr ray ray

    cure-calculator

    I like that one wish I would had found it a week ago lol
  7. mr ray ray

    Dry cure ham Pink salt cure #1

    found this on line http://www.meatsandsausages.com/sausage-recipes/cure-calculator
  8. mr ray ray

    cure-calculator

    http://www.meatsandsausages.com/sausage-recipes/cure-calculator         Found this on line it helps to figure out the ppm on the cure strength
  9. mr ray ray

    Cure- Vacuum sealing?

    suppose to say yes but not a lot 
  10. mr ray ray

    Cure- Vacuum sealing?

    Yes but a lot i am looking at a 30% loss in weight that is the target from what i have read. 
  11. mr ray ray

    Cure- Vacuum sealing?

    it will be ready to consume after smoke but it will continue to air dry I will post my final result to share 
  12. mr ray ray

    Cure- Vacuum sealing?

    thank you this does help
  13. mr ray ray

    Cure- Vacuum sealing?

    no it is a raw ham like a prosciutto type ham but the way the Germans do it      this is what iam attempting to create  no it is a raw ham like a prosciutto type ham but the way the Germans do it      this is what iam attempting to create 
  14. mr ray ray

    Cure- Vacuum sealing?

    no it is a raw ham like a prosciutto type ham but the way the Germans do it      this is what iam attempting to create 
  15. mr ray ray

    Cure- Vacuum sealing?

    Ok in response to my own question. What I did was I have 1.5kg ham I used 150 grams of salt and 3 grams of instacure 1 and spices to cure in a vacuum bag for 14 days. would that keep me in the safe zone when using instacure 1. that would be around 1.2 ish grams per american pound of weight.the...
  16. mr ray ray

    Cure- Vacuum sealing?

    how would you calculate that
  17. mr ray ray

    Smokehouse Project

    That is an awesome Smokehouse you did a great job
  18. mr ray ray

    Dry cure ham Pink salt cure #1

    Thanks for the great advice guys I will take a run at it and post what happens
  19. mr ray ray

    Dry cure ham Pink salt cure #1

    Have been trying to cure a small boneless ham about 6.6 lbs or 3kg  I have a recipe from Germany it calls for what they have which is Pokelsalz and its only a cure with 0.5- 0.8% nitrite in the salt but we have pink salt which is 6.25% nitrite. now the question on the pink salt it says use a{...
  20. mr ray ray

    Hello from Eastern NC

    Name is Ray and iam all new to the world of smoking and making sausage and hams the way our grandparents did it I'm 50 and iam learning everyday something new my goal is to try to recreate some sausages and hams that I enjoyed while I was stationed in Germany.
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