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. Rob242

    Vac Bacon

    Vac sealed dry cure bacon is easier to put in the fridg. Taste is a little difference and is firmer than wet cure. I am a little more towards the wet cure. I also use pork butts for my bacon. Either way good luck with yours.
  2. Rob242

    How to smoke cheese

    My smoker is a 2 door
  3. Rob242

    How to smoke cheese

    A friend of mine asked if I could smoke cheese I have a gas smoker and I have read it needs to be cold smoked. Can I cold smoke with a gas smoker and how?
  4. Rob242

    Vac Bacon

    I'm trying it and will see. 3 days later, I don't know but my meat is not really vac packed it's not leaking that I can see. Will up date later.
  5. Rob242

    Vac Bags

    Both dry and wet Mostly I want these for dry cure
  6. Rob242

    Vac Bacon

    I think I red that it cuts the time to cure in half.
  7. Rob242

    Vac Bags

    Found this here for vac cure https://www.smokingmeatforums.com/threads/cure-vacuum-sealing.122850/
  8. Rob242

    Vac Bags

    The reason I am looking for zip lock vac bags is when I use wet cure I can draw out most of the air with out fighting to seal it in the sealer the zip lock bags I've used have all leaked. And the bags I would like are reusable.
  9. Rob242

    Vac Bacon

    How long does dry cure have to stay in a vac sealed bag to be cured?
  10. Rob242

    Vac Bags

    I have a Food Saver Vac System I use it when I make bacon ect. wet cure is there a vacuum zipper bag large enough to do this with? I just want to use it to get the air out of the bag with out getting brine in the vac sys.
  11. Rob242

    Dry Cure bacon

    Also all the salt and spice I put on the meat was about all gone when I rinsed it off before smoking. Is that normal?
  12. Rob242

    Dry Cure bacon

    I have a scale. if I calculate dry cure with Dog Farm and ad other spices then do I put all of the spices on the meat and what if it doesn't stretch far enough to cover all the meat?
  13. Rob242

    Dry Cure bacon

    I did rinse it. This was the first time I tired dry cure I have done several with wet cure. But heard that dry or wet is a matter of choice so I thought I would try it. I think I might like it better if it wasn't as salty. Is there a per lb of salt and will the amount of other spice make a...
  14. Rob242

    Dry Cure bacon

    About a 6.5 pork butt boned and sliced in half between 1 1/2 to 2" thick. I think a 1tsp and 1/2 of pink cure. Let it stay in sealed bags for about 9 days flipping every day. Smokedat about 120deg.
  15. Rob242

    Dry Cure bacon

    Made some last week and turned out very salty but other than that it was good. Ingredients 1 tablespoon cumin 1 tablespoon paprika 1 tsp thyme 1 tsp oregano ¼ tsp dry mustard 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon chili powder 1 tablespoon brown sugar 1...
  16. Rob242

    Baned

    Don't know where to put this. For some reason I can't get on the sight and would like to at at least know why . This would be a different account I'm talking about. Please PM me so I can get this resolved.
Top Bottom
Back
Clicky