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Help
Today I was curing bacon and after doing the first slab I realized the scale was set to kg and not lb so I took it out of vacuum seal rinsed it off in water and re-did if under correct weight I was worried some of the cure salt may have not come off so I put about .50grams less on it now I'm not...- vince m
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- bacon cure
- Replies: 10
- Forum: Food Safety
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Bacon cure
Hey I have a question I cured bacon using the eq method and I found my meat scale to be off by about 1 pound. I cured 15 days and smoked about 4 hrs at between 180⁰ and 200⁰ to about 140⁰ Internal temp. Is this even safe to eat now I found out after all this the scale was off. Seems like the... -
Ground jerky
When making ground jerky is it still 1.1 grams per pound of stuff? Even if its only soaking overnight?- vince m
- Thread
- groundjerky jerky
- Replies: 4
- Forum: Making Jerky
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Easy rib rub
Hi I was looking for a easy rib rub always used store bought and was wanting to try to make my own thanks in advance...- vince m
- Thread
- Replies: 5
- Forum: Sauces, Rubs & Marinades
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curing
Does anyone know where to get solid curing info everywhere I seem to look has different measurments on how much pink salt to use and say if you use to much people get sick thanks in advance.- vince m
- Thread
- Replies: 24
- Forum: General Discussion
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love smoking
Hi everyone my name is vince I have been smoking a little over 2 years and still have a lot to learn half to be a part of this group cannot wait to learn more tricks thanks..
