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Bacon and lunch meat at the same time
I didn't consider cross contamination with the poultry and pork and don't want to cook the pork to 160F. Is this an issue? Based on the results in this thread, I probably only have 76 ppm nitrite in the belly...no idea about the poultry nitrite pick-up.- dstar26t
- Post #5
- Forum: General Discussion
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Universal Cure Calculator.........
Ok Dave, thanks for holding my hand through this, I appreciate it. I did have the water included but what I didn't realize was that the in-going nitrite in the equalization curing brine won't equal the finished ppm in the meat. I stumbled upon the immersion cure lab analysis thread... -
Universal Cure Calculator.........
Also, I may have missed it but do you subtract the weight of bone for this calculator? -
Universal Cure Calculator.........
Thanks Dave. I've spent a lot of time reading about this brine and no where did I see a mention of a maximum amount of brine per lb of meat. Posts only say to make sure the meat is covered so that's what I did. I also have 7.5 lbs of poultry breast in this 3 gallons of brine but that is still... -
Universal Cure Calculator.........
I'm having an issue with this calculator when using an immersion equilibrium brine. If I use Pops full strength brine with a 14.7 lb belly, I have to use 3 gal of brine to cover the slab (cut in half) in a bucket which by recipe requires 3oz (85g) cure #1. After inputting everything into the... -
Bacon and lunch meat at the same time
If I don't get to smoking the chicken and turkey breasts this weekend (after 7 days in the curing brine), will there be a negative flavor impact on them to go the full 2 weeks in the curing brine with the pork belly? Or should I take them out and keep them cold for another 7 days out of the...- dstar26t
- Post #4
- Forum: General Discussion
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Bacon and lunch meat at the same time
Ok, I got it started over the weekend. On Friday (1/15), my fresh 15 lb belly arrived at the butcher so I picked it up. The next day I cut it in half so it would fit in the bucket. I planned to remove the skin before anything but that seemed impossible without butchering it (no offense to any...- dstar26t
- Post #3
- Forum: General Discussion
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weighed down.JPG
- dstar26t
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- Album: bacon and lunch meat
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full belly.JPG
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- Album: bacon and lunch meat
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cold storage.JPG
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- Album: bacon and lunch meat
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belly in half.JPG
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belly in brine.JPG
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- Album: bacon and lunch meat
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bacon and lunch meat
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Bacon and lunch meat at the same time
I ordered a slab of fresh pork belly from my local butcher and plan to follow Pop's tutorial (http://www.smokingmeatforums.com/a/making-bacon) and use his curing brine for 2 weeks. I'm going to swap the sugar and brown sugar for maple sugar and maple syrup for S&G. Since the brine will be made...- dstar26t
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- Replies: 10
- Forum: General Discussion
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Beef Plate Ribs and a small Brisket
I didn't detect any heat from the hot sauce (Louisiana) but I believe the cayenne pepper flesh flavor came through but only slightly. -
Beef Plate Ribs and a small Brisket
Thanks Duke. You can't tell in the pictures but these were maybe a tad juicier. They were also more appealing to the guests that don't understand bark. I liked the intense bark of the unwrapped ribs last time, adds some complexity to the texture and flavor. The plate ribs were also easier to... -
Beef Plate Ribs and a small Brisket
Restaurant Depot had a bunch of Beef Plate Ribs and a small (8.8lb) choice packer brisket so I got to cooking this past Saturday. Haven't done a brisket since July so it was high time. Also wanted to try to reduce the bark on the ribs compared to my last attempt. The brisket required minimal... -
Smoked Beef Tongue Q-View
So I wound up simmering it covered in unsalted beef broth with onion and garlic for 1.5 hours. The skin was still difficult to get off. It was 145ºF IT and I didn't want it to get any higher before putting it on the cooker. Slathered it in hot sauce and coarse black pepper and put it in the... -
Brisket and plate ribs on cooker.JPG
- dstar26t
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- Album: Beef
