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First Time at Bacon, with Qview
Seems like a trend of people doing bacon for the first time. I used made two differnt recipes. I used Pops wet brine and a Maple dry brine. I have to say that I prefer Pops brine, the Maple dry brine came out a little salty. I cooked the bacon in cold smoke for just over 7 hours, wasnt sure how... -
First attempt at Cheese a Failure.......Suggestions Welcome
So I did this a week or two ago. I didn't have the time to post but I do now. I used cherry to smoke the cheese ( Not sure if that was a good choice or Not) but I did not use a amazen smoke generator. I used my own method of using an old Pie pan, light 3 charcoal briquettes and then put wood...- dic1207
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- Replies: 18
- Forum: Smoked Cheese
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Hello
Hi, My Name is Chuck, I'm in my twenties, and I am from Southwestern Pa, South of Pittsburgh. I have been grilling for years, and love to grill. I have just bought a smoker in May, because I have always wanted to smoke my own meats and cheeses. I have made sausage, ribs and Tenderloins in the... -
New to Cures
So I am new to this cure business.....I was given curing salt and am planning on making bacon. I was reading the bottle and it is called curing salt. It says that it "Use this to replace Prague Powder #1" (pulled that straight from the website that makes the curing salt i own). Does that mean it...- dic1207
- Thread
- Replies: 3
- Forum: Info and Practices
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Smoking and Curing
So I am extremely new to Smoking and curing, and have no one around me with no experience. I am planing to make Some Sweet Italian Sausage, and am planing to freeze it right after i put it in casings. Do I need to cure if I am putting it straight into the freezer? And if I need to cure the meat...
