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  1. C

    Curing Salt HELP

    Have a curring salt called "PickleCure Sure Cure" it says to use 312g plus 2kg of salt for 100kg of meat if my math is right it would be 7.08g of cure plus 45.36g of salt for 5lbs of meat (2267.96g of meat) i see that most curing salts are 1tsp for 5lbs of meat 1tsp of salt would equal to 6.30...
  2. I

    Bacon-wrapped bear loin jalapeño poppers

    Curious about how to check the temps or how long I might need to smoke some bear loin tips in jalapeno poppers. The meat is about 1 inch cubes and I plan to smoke at 225. I figure about 3 hours of smoking should do the trick however I need to ensure the meat temp is at or above 170...
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