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Total noob to curing
Another thing I don't know how to use " excel" It opened a protected empty excel window that did nothing but make a bleep noise when I clicked on it. Used task manager to close it. Thanks for all the information and I'm glad, relived, grateful to finally be in contact people that are willing... -
Total noob to curing
I'm pretty sure that it has been hammered into my head that it's a bad idea to boil the cure and we will not be doing that again. Even though it wasn't boiled last time we have learned not to. :) -
Total noob to curing
Thanks Stay safe, but how do I come up with these safe numbers? Use this calculator for the ingredients. http://diggingdogfarm.com/page2.html add a few oz. of water bag it let it set for some days (assume manipulate the bag occasionally, twice a day) rinse rebag to equalize for about 2 more... -
Total noob to curing
I'm in Florida it's not cold enough to smoke for 2 days. I will not be playing with meat in the temperature danger zone. I'm going to need to go from refrigerator to cooking. Having a hard enough time convincing my wife to go beyond the use by date without freezing or cooking, she's not... -
Total noob to curing
yaa, I don't think I'm equipped or want to get into any open to the air curing. -
Total noob to curing
Using that calculator for the piece of meat I had. Can I seal these ingredients in a bag, 2 or 4 cups of water, for how long? Things I just don't know yet. -
Total noob to curing
Learning. I haven't had any family doing anything like this. Thanks -
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Total noob to curing
To touch on my back ground the 1st time I slow cooked a pork butt for pulling I did it with no seasoning for my own baseline. It came out with what I'll call a still on the hoof flavor. This experiment had about the same flavor. Seasoning has been added to my slow cooked pork butt and is now... -
Total noob to curing
Good morning. The appearance in the bag didn't change from the OP pic. This was right out of the bag and cut open. Not odd odor. -
Total noob to curing
My cure 1 went in the water post boil, but I didn't check the temp and couldn't tell if it went in at 200 or 180. It was still hot, far over 130f but not boiled. Not that it makes a difference at this point. Just another tid bit of information. -
Total noob to curing
Guess I left out this has been setting like pictured in the bottom back of a lightly used refrigerator 34 ° -36 ° f with a pair of . . links not showing for me . Digital Freezer Room Thermometer, Max/Min Record Function. -
Total noob to curing
Round one we planned on a flavorless Irish bacon cook in the oven @ 325°F until it is 155°F internal. -
Total noob to curing
All I have so far is heating #1 may be bad. Some are pretty sure about it others not so sure about it. I won't pre heat the cure again either way. Before coming here weight of #1 was far more important than volume of #1. Need a gram scale or don't bother, spoons won't be accurate enough... -
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Total noob to curing
As I learn this will get better, right? This 2lb experiment isn't garbage yet? Still inside the use by date that was on the packaging. . -
Total noob to curing
If anything has been consistent in this adventure it has been inconsistency. Please, forgive me for my frustration. The who's right and who's wrong, which path to follow has become similar to a shouting match on a play ground in my head. -
Total noob to curing
This is what I used to come up with what I have so far. In the 1st calculator posted it doesn't seem clear if it's for calculation from the center to the edge of the thickest portion of the cut or from outside to outside of the thickest portion. But the 2nd calculator seems to confirm it's for... -
Total noob to curing
That's a bummer. I did add the Prague #1 to the water while it was hot. The cure is not mineral? Still inside the use by date on the original packaging. Still good to cook? -
Total noob to curing
Started this on 12-10-20 about 7:pm Goal is pink cured pork with no added seasoning. Bought a 5lb pork loin. Cut 2 lbs off and gently scrubbed in fresh water. Boiled 2.5 quarts of water with 6.6 grams of Prague #1 let cool. Placed 2 lb of pork with cooled water in zip lock bag in fridge. Now...
