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Discussion in 'Pork' started by Bearcarver, Jul 5, 2011.

  1. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Thank You Smokin-K !!

    Glad you like it !!!!

  2. cfarley

    cfarley Fire Starter

    Looks Delicious!
  3. samuel trachet

    samuel trachet Fire Starter

    The best Q view ever!! Yes I'm hungry as always!!

  4. Just one really quick question...I am going to try making bacon on a stick...but I am going to dry cure it with cure #1, and cold smoke it (so it is exactly like bacon, to fry up next to the eggs for Sunday morning breakfast)...Is there any precaution that I need to take with the bones? I don't THINK they would make a difference, due to the thin nature of the ribs, and the cure will be in contact with them for nearly ten days)...but I just need to be sure not to salmonella my family... :)
  5. venture

    venture Smoking Guru OTBS Member

    Bones are not the problem.

    The problem I see is that the dry cure method in this thread was done with Tender Quick.  The brine method was done with Cure #1.

    If you are going to mix and match curing methods, please do your research before you proceed.

    Also, even with cold smoking, botulism enters the picture along with salmonella, e coli and all the other nasties out there if the curing is not done properly. Even cold smoking can create an anaerobic environment which will favor botulism.

    Good luck and good smoking.
    Last edited: Nov 26, 2012
  6. I did the brining method...it was delicious, but "hammy"....Tenderquick, is an unknown quantity to me, I have never used it...and it is probably named something else over here. Basically, I am confident, that once I cure, and dry any piece of pork, I will have ham or bacon (although shoulders aren't too good...They make good sausages though), depending on whether I brine or dry cure...My stumbling block on this, though, is the bones...Brine penetrates the bones, and cures the marrow (presumably by soaking through the cut into the porous marrow)

    ...I just need to be sure that dry curing will work as well...
  7. thoseguys26

    thoseguys26 Master of the Pit

    TQ is basically cure #1, salt and sugar. I'm not sure what you're using but it's best to just find cure #1 or #2 depending on your adventure and then add the salt, sugars & spices accordingly. I use TQ for a few things still, and I've found local meat shops that sell their own version (very similar) of TQ but in the end it's best to learn how to use all ingredients to fit your pallet while being safe at the same time.

    Each animal has it's own cure methods to be 'safe' and you'll find that info here and I'm sure others will chime in.

    Other than that, how did you think the bacon on a stick compared to normal rib procedures? I haven't done cured ribs yet! Looks great tho!
  8. venture

    venture Smoking Guru OTBS Member

    As I understand it, TQ is nitrite and nitrate combined, so it is a longer acting cure.

    For this recipe, the cure times would be the key, as we hopefully are not using long cure times and not cold smoking. This particular recipe uses cure to set color and give cured flavor, more than for preservation, as long as cold smoking is not involved.

    Still, when mixing and matching recipes and methods.....

    As always, take care.

    Good luck and good smoking.
    Last edited: Nov 26, 2012
  9. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    I have been trying to figure out how much cure to add.....   Cure needs to be added based on the weight of the meat... I am not sure if the bones figure into the weight... I don't know how to do that....  maybe figure the bones to meat ratio at 80/20 or something like that...   Weigh a rack, smoke and eat all the meat and reweigh the bones....  Pretty crude but curing meat needs some resemblance to accuracy....  

    Unless I'm all wet on this and the bones actually do absorb cure at the same rate as the meat....  Anybody know about that....

  10. Ok...If in doubt...barge on ahead and see what happens :D
    I used the calculator here http://www.smokingmeatforums.com/a/dry-cured-bacon-calculator-and-procedure I used the "Rind on bacon" Figuring that rind and bones would probably have the same "slow cure absorption". I Also left the pleura (membrane) ON. Strange logic I know, but I am thinking the membrane will cause the cure to pool against the bone (membrane side down, in the bag, , with cure rubbed into the meat sitting on the membrane),and increase the bone exposure to it. I am using cure #1 (6.25% sodium nitrite), as I don't think that the curing process will take long enough to allow fermentation/ need nitrates...

    Here is what I have so far, 3 days in, just applied the 2nd 1/3 cure... Without, then with flash (so you can see the curing)

    I am also trying to get my hands on a petri dish, and swab kit, so I can see if there is any bacteria living inside the bones, before I smoke them...but, so far so good :)
  11. samuel trachet

    samuel trachet Fire Starter

    [​IMG]Looks simply wonderful! Great job as always Bear!
  13. nc cue

    nc cue Fire Starter

    I tried jumping through my screen but I ended up just bumping my head and knocking over my monitor. Maaaaaan that looks good. Nicely done!
  14. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    I did not deduct for the bones, because I only cured for 48 hours, just for the flavor.

    Then I hot smoked the ribs.

  15. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    I better clear this up better:

    While I was gone, a few of you asked about curing with the bones in, and how much cure to use because of the bones.

    You have to read my post a little closer. The TQ cure I used was not to completely cure the Pork Spares. It was to give it the Hammy taste.

    After curing for only 48 hours, I hot smoked the Ribs just as if they weren't even cured at all. There was no need to worry about completely curing the ribs.

    I hope that helps!!

    And thanks again to all the nice comments!!!

  16. Bear... I think you missed your calling.....Great qview

  17. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Thank You !!

  18. chad martinell

    chad martinell Fire Starter

    Gotta try this out! Ribs got rubbed with tender-quick, vac-packed, and put into the fridge last night!
  19. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    That's Great. Chad !!

    Did you put the Brown Sugar on too, like I did??

    That counters the salt in the TQ.

  20. chad martinell

    chad martinell Fire Starter

    Sadly I am on a low-carb diet, so I did not add the brown sugar. I will be sure to soak/test the ribs before I smoke them though!