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Jerky temp and time for smoker
OK, I'm a little confused here. Why are we discussing using/combining both pasteurization and curing? I think the procedure is: 1. If you'll be using a dehydrator, pasteurize before drying. This is not an oxygen deprived technique. 2. If using a smoker, oxygen deprived system/technique...- pugsbrew
- Post #75
- Forum: Making Jerky
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How to make Chorizo?
OK, I did a search, and I'm not finding a recipe I want. I know there are a plethora of recipes, but I need something like the chorizo you get in the Mexican restaurants. You know, spicy and greasy. Maybe this isn't traditional, but I want somewhere to start. Can you post a link to a good... -
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Bacon Gone Bad - Jowls
So, I brined, for two weeks, some jowls and bellies for bacon. I used Pop's recipe. After the brine, I soaked them in water for a day, let them rest in trig for 3-4 days, smoked for a day, then put back in frig for 9 days. I had used a seasoned garlic powder on all but one of the jowls, and...- pugsbrew
- Thread
- Replies: 9
- Forum: Hot Smoked Bacon
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Bacon in pop's brine
OK, now back to the salt question I asked in the "Curing" section. I have used Pop's brine, and without the water bath, it was too salty. My question was basically asking how much salt does one need to cure. The answer was not to change a recipe. So, now I'm confused on WHY one even needs...- pugsbrew
- Post #5
- Forum: Hot Smoked Bacon
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Dry cure bacon questions....
For brining, this makes it easier. https://www.smokingmeatforums.com/threads/pops6927s-wet-curing-brine.110799/ -
Salt and Curing
OK, let's drive the conversation to pork bellies, jowls, and any other bacon making cut. So, since the "diggingdogfarm" web site initializes to 2% salt, for the cure, would that be considered the minimum on making bacon? For Pop's brine recipe, can the salt be cut back, and by how much? -
Salt and Curing
I'm just trying to understand this whole salt thing. The salt concentrations, quoted in your posted article, says the concentration has to be 10% or higher to be effective. When using the "diggingdogfarm" calculator, it only uses 2% salt in it's cure calculator. At least that's what it... -
Salt and Curing
Just curious, what does regular salt, not cure #1, do in the curing process? Does one even have to add salt? I was just thinking about Pop's brine, and I was thinking of leaving the salt out. Any thoughts on this in brining and dry curing? -
Max Temp Storing Bacon
Any particular reason to wrap it vs letting it hang? Thanks- pugsbrew
- Post #13
- Forum: Hot Smoked Bacon
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Max Temp Storing Bacon
How long could I let it hang in the frig? 1 week, 2 weeks, month? Just trying to work out my schedule.- pugsbrew
- Post #11
- Forum: Hot Smoked Bacon
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Max Temp Storing Bacon
Thanks for the input. I used cure #1, so I'm sure things will be fine. Cold smoked below 70 deg.- pugsbrew
- Post #7
- Forum: Hot Smoked Bacon
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Max Temp Storing Bacon
I have just cured and cold smoked some bellies and jowls. i just took it out of the smoker. I'm planning on putting it in a back shop for some time. right now the temp is 55 deg, and it will go down tonight. Any concerns? What's the max you would store your bacon overnight? What's...- pugsbrew
- Thread
- Replies: 13
- Forum: Hot Smoked Bacon
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Another Casing Thread
1. Anyone see any difference in natural hog/sheep casings from Butcher & Packer or The Sausage Maker? 2. Last time I made sausage, my bundle of casings became SO knotted that I lost about 1/3 of them. Any technique on how to prevent this? 3. What is exactly fibrous casings used for? I... -
Why does bacon need to be cured?
OK, so cure is not the reason a cut of pork tastes like bacon or ham? I just smoked a fresh, uncured ham, the other day. It tasted liked smoked pork. So again, why does bacon and ham taste like bacon and ham? -
Why does bacon need to be cured?
OK, understand botulism. BUT, does cure make bacon taste like bacon and ham taste like ham? That was my real question. -
Canadian Bacon time
Looks great. How did you smoke it, and what temp did meat get to during smoking? Is it safe to eat uncooked? -
Why does bacon need to be cured?
OK, I talked to my dad about how they did it it in the old days. They butchered the hog, a week after Thanksgiving, put it in the smoke house, then buried it in salt. No cure, no special anything. He said bacon tasted like bacon, ham tasted like ham. Now, its been a long time since he was a...
