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  1. B

    Pork belly still safe?

    Hey guys, So I bought pork belly to cure it and I'm presently not sure if it's still safe to consume because I think I may have made some mistakes. Possible mistake #1 I bought the belly 12 days ago from Costco and not sure if any part of their processing the meat involves penetrating it in any...
  2. C

    Dry Curing Question: soft spot on ham

    Hello all, New to the forum and curing meats! I've been dry curing my first country ham since the start of June. I used a standard recipe I found from a few sources (scaled down for the size of my ham): 3.2 lbs of kosher salt, 0.8 lbs of brown sugar, 0.16 lbs of black pepper, 0.16 lbs red...
  3. B

    Lost flame

    Been seeing a few of these questions, just wanted to add my situation and see if I’m ok. I lost flame in my pellet smoker during an overnight smoke. I’m doing a 5 and 6lb pork butt. Looking at my temp chart the internal temperature maxed at around 5:10 am at 190. I woke up at 6:00am and found...
  4. K

    Cure 1, Prague powder

    I'm sure many off you are tired of seeing these but... I just got done stuffing about 40 lbs of pork and deer into casings and plan to smoke, not cold smoke, tomorrow. I added 60 grams of cure 1, instead of the 48 grams. Will my sausage be safe?
  5. stonerose

    How long are smoked nuts good for?

    I've been smoking nuts for a few years now with great results (raw almonds & cashews, at 250 for 2 hours, can provide more details if interested). Question - how long are they safe for after the smoke? For example, if I gave some as gifts or used at a holiday bake sale, I'd want to put on an...
  6. Rings Я Us

    Ground beef small Vermont recall