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Prague #1 in Canada
http://www.smokingmeatforums.com/t/169801/where-to-buy-cure-in-canada-list#post_1486865 Here is a link to retailers that sell cure #1. Also check out Amazon I've seen it there for a reasonable price. If you want casings and cure, stuffers in BC is great, but I'm not sure of shipping cost to... -
bacon bag cured, cold smoked and aged.
Correction made for clarification, the bags used so far have been ziploc brand freezer bags. The UMAI bags will only come into play after smoking. -
bacon bag cured, cold smoked and aged.
Next step is in so today I: 1) removed the bacon from the Cure, rinsed it (no soak time), and then dried it off. 2) made up some more rub, I used about 25 grams to dust it using a mesh colander like you would for icing sugar. 3) gave it a coating of brown sugar (about 1 tbspn per pound). 4)... -
Just another issue with my belly........
Dave, I've read 2 articles : Sugar absorption http://www.genuineideas.com/ArticlesIndex/sugarbrine.html Salt absorption http://www.genuineideas.com/ArticlesIndex/diffusion.html Their scientific method seems well thought out and they do have sources as well. Of note on the test,the sugar... -
Just another issue with my belly........
Considering salt is absorbed into the meat at a faster rate than sugar, going to 14 days *should* produce a less salty bacon because the sugar will have time to penetrate the meat. -
Just another issue with my belly........
That is exactly what is happening. You can also liken it to making a country ham, prosciutto or the Italian version of bacon, pancetta. Mmmm cured pork products. I'm impatiently waiting for mine. Comes out of the cure on the 2nd at 8 pm....the hardest part is being out of bacon and waiting for... -
Sausage Smoker
Solid price on that MES40. I think that is the standard Amazon price in the states...but with conversion right now we get screwed. You will definitely want an easy control smoker if you want to go through winter in Ottawa. I use a Weber smoky mountain, but I'm in Vancouver and it gets below 0... -
Smoking Bacon
It's OK to be nervous, I was at first, I used MTQ on my first bacon. Did a 10 day cure. No rest time or anything....it was still the best bacon I had ever had...it just gets better from there -
Smoking Bacon
The difference between TQ, cure #1 is that TQ us both sodium nitrite and sodium nitrate. They are both in equal proportion of .5% of the total mixture. If you add 120 ppm for sodium nitrite with TQ you have 120 ppm nitrate as well. So I use #1 or #2, #2 has a lower percentage of nitrate when you... -
Smoking Bacon
The wood box would be better than a cardboard box. That is a true cold smoker. It would be much more weatherproof than a cardboard box. 10-11 days sounds about right, if you leave it in longer it won't hurt it. The longer you leave it, the more the salt will equalize and the sugar will be drawn... -
Smoking Bacon
My general opinion of bacon is the longer it takes to make, the better it will be. Hot smoking bacon is a short cut in my mind (which creates excellent, and different results) If you have properly cured your bacon, it will be safe. After the cure, I would give it time (at least 2 days, up to a... -
Looking for direction on amount of Cure #1
Botulism contamination is both odourless and colourless. If you want to take your chances, I would smoke the bacon to 140 degrees. It won't be the best bacon because fat will render during cooking...but it should still be safe. Personally I would start over because I like to cold smoke my bacon... -
Looking for direction on amount of Cure #1
That seems a little low on the salt. I suggest getting a small scale and go by weight. They truly don't look cured like mine have come out. I use this site for my salt sugar and cure weights http://www.diggingdogfarm.com/page2.html?result=7560%2B8618&secret= It has never steered me wrong... -
Urgent Question on brine.
If cancer from nitrosamines is what gets me, I go for the oven bacon just because it turns out a better product, especially thick bacon. -
bacon bag cured, cold smoked and aged.
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