Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. JohnsMyName

    Mold issue, opinions.

    Hi all, so I had a bit of a fiasco in my curing chamber. A week and a half ago I herniated a disc in my back, long story short I couldn’t make it down the basement stairs since before my injury to check on this/open door for air flow. I also had a piece of meat drip on my humidity reader (poor...
  2. JohnsMyName

    Smoking in different session over time

    I see a lot of old timers smoking over a period of time and not all at once. Something like smoke for 8-12 hours, then wait a week and smoke again, then wait a week and smoke again. The only thing I can think this accomplishes is allowing the smoke time to penetrate. If the outside gets too...
  3. JohnsMyName

    Leg of lamb

    Going to do a (dry cured) boneless leg of lamb. Would you guys suggest leaving all the fat on or trimming it up a bit?
  4. JohnsMyName

    Help choosing a grill?

    Hi all. A friend of mine wants to buy a new gas grill. He has around $3,000 to spend. Any recommendations on brand or specific model?
  5. JohnsMyName

    Coppiette

    I am new at curing, but have dove into this hobby head first. This is a very easy beginner recipe that doesn't require a lot of time or equipment and I'm glad I found it early on in these endeavors. It can be completed in 6 days with no curing chamber. The recipe was taken from a book by Hector...
  6. JohnsMyName

    White furry mold help!

    I have some cured tenderloin that came out great, did with 3% salt, and cure #1. Light smoke and aged for 2.5 weeks to 30% loss and it was great! But I wanted a touch more smoke, so I bagged it up and here I am 6 days later to finally smoke it do to all the snow storms and it has a few specs of...
  7. JohnsMyName

    Belly Prices in Neck of the Woods

    What is everyone seeing for Belly prices locally? I'm in CT and just stopped by a local butcher, they wanted $4.99, same as the Asian grocery. Will be heading to the Restaurant Supply place this weekend. Haven't bought belly in awhile, but that seemed very high to me.
  8. JohnsMyName

    Cure chamber build questions

    Hi all. Building a cure chamber from a 4.4 cu.ft. mini fridge. Is it advisable to use wooden dowel for hanging rods? I could use stainless steel or aluminum rods, but it would be more expensive and slightly more time consuming so if wood is fine I’ll just do that. Also, I have an 80mm low cfm...
  9. JohnsMyName

    Cooking with cure 2?

    I am wondering what the conclusion is about cooking meat after using cure #2? I know that cooking nitrates creates nitrosamines, a known carcinogen, and is a widely accepted no-no. That said, if left long enough, nitrates break down to nitrites through the enzyme nitrate reductase. So if the...
  10. JohnsMyName

    Question about cure interchangeability

    Hi all, I’m in the middle of a project and realized I have no cure #2. I’m working with an 8lbs deboned lamb leg. Would I be safe substituting cure #1 for #2? I know it’s generally advised against, but it’s not a huge piece of meat. I just ordered some #2 but it’s not supposed to arrive until...
  11. JohnsMyName

    Slicer Recommendation

    Hi all, looking to buy my first slicer. Will be used mostly for dry cured meats and bacon. I'd like to stick close to the $100-150 mark, but can spend a little more or less to get the most value for my dollar. Any suggestions?
Top Bottom
Back
Clicky