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  1. afreetrapper

    More Cast Iron

    Chocolate depression cake Ingredients: 3 cups flour 2 cups sugar pinch salt 2 teaspoons baking soda 10 level tablespoons unsweetened cocoa 2 teaspoons vanilla 3/4 cup salad oil 2 tablespoons vinegar 2 cups cold water Preparation: Sift dry ingredients into a large mixing bowl. Add remaining...
  2. afreetrapper

    Howdy from Montana

    Welcome to the group maschutte theirs a wealth of knowledge here to help ypu get started.
  3. afreetrapper

    More Cast Iron

    Dutch oven cobbler nothing better I have a chocolate depression cake I make in the dutch oven its real good. I know everyone has there own way to season new cast iron and no one is wrong thought I would through my method in. I boil water in a new oven along with some fresh prairie hay or...
  4. afreetrapper

    Howdy y'all from Texas

    Welcome to the group you will find all the help you need here and dont be afraid to ask any question.
  5. afreetrapper

    First shot at jerky

    It was not my intention to recommend making jerky without cure only giving my own experience's. I have not dealt with USDA but I did work for the Burlingame Locker Company Burlingame Kansas a few years ago. We were under Kansas Dept of Agriculture inspection.We made approximately 100 lb batches...
  6. afreetrapper

    First shot at jerky

    PignIt You are right on with cured not being cooked. Sodium nitrate and sodium nitrite are used to slow the C. botulinum (botulism) spores from developing toxins. But they will not destroy it. The only thing that will destroy C. botulinum is for the temperature to be held at (250 °F) for 3...
  7. afreetrapper

    First shot at jerky

    I run my smoker around 145. Your temp was low enough it didn't cook at best it may be a little dry if so put it in a plastic bag partially open in the fridge this should let some moisture back into it.
  8. afreetrapper

    bacon ?'s

    Ol' Smokey What you have to consider is Prague powder has 6.25% nitrate/nitrite while Morton Tender quick only has .5%. Its the concentration of nitrites that is important. That's why it takes less Prague powder.
  9. afreetrapper

    turlte

    I have about 8 lbs of snapper in the freezer looks like its time to thaw it out. I generally pressure pan it then make stew or jar it up and can it. I like the looks of this.
  10. afreetrapper

    Eleven symptoms of Swine Flu

    Eleven symptoms of Swine Flu You feel tired and achy, with an irresistible urge to rest in a mud puddle in the hot sun. You are turning pink. Everyone now says that you're really smart. Someone ate your ribs for dinner. Someone ate your bacon for breakfast - and complained it wasn't crisp...
  11. afreetrapper

    bacon ?'s

    True cold smoking is done at temperatures of 52' - 72' F 80 % relative humidity and is difficult to due in the summer unless you live in Alaska Cold smoking is not intended to cook but merely preserve. Warm smoking at 80' to 100' F 80 % relative humidity. Warm smoking is used to produce...
  12. afreetrapper

    bacon ?'s

    morkdach I didn't realize you were looking for a low sodium cure. Salt is not required for making bacon when sodium nitrate is used. While salt does have a very limited effect on the growth of bacteria it not as effective as Sodium nitrate. Salt improves the flavor of meat at levels of 2% to...
  13. afreetrapper

    My experiences with bacon

    For the Genoa salami you could use this method. Smoking Hang in your smoker and apply a heavy smoke for 4-5 hours at 140-160 degrees. Then, bring your smoker temp up to 170-180 until your sausage reaches 145 degrees internally.
  14. afreetrapper

    bacon ?'s

    Desertlites pink cure and pink salt are two different animals. Pink salt is mined in the Himalayan mountains it has a high iron content which gives it it's pink color.
  15. afreetrapper

    My experiences with bacon

    Heres the recipe I use for Genoa Salami I am looking for the proscuitto recipe. I have a very large collection and there not organized very well. Salami Genoa lean pork trim 4.4 lb beef chuck 4.4 lb pork back fat 2.2 lb...
  16. afreetrapper

    My experiences with bacon

    All cures labeled #1 are the same just sold under a different name Prague powder#1, Insta Cure #1, Sure Cure(Midwestern Research) they contain 6.25% sodium nitrite, 93.75 per cent sodium chloride per pound of product. These are used for all cured meats and sausages except for the dried kinds...
  17. afreetrapper

    Pastrami Questions

    Dont try to use corned beef and add cure. Corned beef already has nitrates adding more will bring you above reccomended levels. Here is my pastrami recipe Pastrami 5 lb beef brisket 2 ½ quart water 5 Tbs salt 2 tabs cure #1 ¼ cup garlic cloves crushed 2 Tbs sugar Spice Coating 2 Tbs Black...
  18. afreetrapper

    hello everyone

    Welcome to the group nate.
  19. afreetrapper

    Yahoo! from Calgary, Alberta

    Welcome to the group Neil one of the sausage I make is andouille love the stuff. You dont need to buy corned beef to make your pastrami heres my recipe. Pastrami 5 lb beef brisket 2 ½ quart water 5 tbs salt 2 tabs cure #1 ¼ cup garlic cloves crushed 2 tbs sugar Spice Coating 2 Tbs Black...
  20. afreetrapper

    Hello from Salt Lake and Chicago!

    Welcome to the group Chicago I did my Navy basic training at Great Lakes years ago. One of the best meals I've ever had was at a little authentic Greek deli in Chicago
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