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Stianbl  I think you having the same problem i did when i started converting the nitrate confusion between American cure 1 and the European pokelsaltz. The American cure 1 is real strong over 6% where pokelsaltz is only 0.6 ish %. If you follow the cure amounts for the required amount need on...

Rule of thumb i use when curing a large piece of meat is 3 days per Kg for dry cure. If i do a wet cure i do 2 days per kg and also inject the brine into the meat before it goes in the brine. I refrigerate both methods. Its better to error on to much time in cure than not enough.

Everyone does it differently you have to find what works best for your taste buds. I Use this cure Cal to figure out your salt (stay under 5% salt i do mine at 3%) and cure (I use cure 1), sugar mix http://diggingdogfarm.com/page2.html  . I rub my bacon real well with the rub then place in a...

Cold Smoking is at best if keep at or below 80f because at higher temps your fat starts to render out. If you are cold smoking please do use curing salts when you cure your bacon so you don't run the risk of botulism poisoning if your meat has pick up spoors from any contaminated surface which...

If you want to add a smoke flavor to your salami, you can use smoked salt . you can cold smoke your spices and if your using any fat from the back of the pig you can cold smoke that before the grind( its fat back with out the salt and skin) cold smoke it all except your meat and you will impart...

Great Job Jimmy as a Scoutmaster here in our local BSA troop It makes me happy to see some one who can live and survive in the out doors as we teach our scouts to do.  GREAT JOB!!!

How did they turn out after the the smoking? Was that a high barrier casing or fibrous casing?

Did a 12 day 5% sea salt and cure no 2 brine. Soaked 24 hours in fresh water changing it out 3 times to remove excess salt from meat. 48 hours to dry in fridge.  Cold Smoked 5 days 12 hours smoke 12 hours rest it was cold enough to leave it in smoker. After ti was done with the smoking It was...

Like Dave side here work with your meat when its COLD you want it cold it helps to keep your fat becoming soft and mushy..

pro kg 10% Rind  Beef 30% Schweinschulter  Boston Butt  60% Schweinebauch pork belly skin off pro kg 20g Meersalz  sea salt 3g Pfeffer  White pepper  1g Ingwer  Ginger 3g Zucker  Sugar 3g Paprika  use your starter culture as your package calls for  use cure at a rate of 1 gram pro 500g...

You can I have used the UMAi several times and you can use any recipe you wish i have had nothing but great results. The kit also has some recipes on it witch you can try or tweak i recommend you get a note book and write down all your recipes that way you know which ones you have tweaked and...

Looks good going to make them next weekend....   If any one can understand German this guy on you tube has a lot of great recipes  https://www.youtube.com/channel/UCjDOX4DdwuGn8RQ7YMryV3g

yes

Wild garlic

TQ is like pokel salt like the Europeans use if i am not mistaking are 0.6% nitrate ((Tender Quick174 contains salt, sugar (also a preservative), an anti-caking agent, and one-half percent each of sodium nitrite and sodium nitrate.))  and Cure#1 contains 6.25 percent sodium nitrite and 92...

Change your pellets I buy my Applewood pellets from Walmart they work great in my cold smoker.

I used a Tong and grove wooden floor planks untreated the smoke chamber is also divided. I have an old upright freezer that will become my warm/hot smoker for temps up to 200 

thank you 

Made a 2 chamber cold smoker so i can run 2 different items at the same time and use different wood pellets to impart a different flavor of cold smoke it took a week to build its bug safe screen on every opening and sung sealing doors it has so far worked great. The temp stays below 90F so the...