First Canadian Bacon - A Newbie w/Kakorrhaphiophobia

[deanoaz]

I had no idea that Article even existed and I updated it accordingly after you brought it to my attention. Additionally that information was most likely to the best of the original posters knowledge...I have apologized for my strong yet vague wording both here and in the PM you sent. As well as giving the reasons why. I will not argue this further and suggest you drop the issue and move on...JJ

Oh, I've moved on.  You have chased a newbie from this forum who was just trying to learn smoking

 

[chef jimmyj]

Sorry to hear that...I didn't mean you should quit the forum just hoped you would accept my apology and reasoning and get over it...JJ 

 

[smoking b]

Wow - Not sure what happened on this one. Went from "thanks for the input" to "Oh, I've moved on" I didn't see anything as coming across as harsh or criticizing

  I found this thread on a search as I'm about to attempt my first CB. It may be as soon as tomorrow. I will probably start a thread with some pics so you guys can tell me if I'm screwing up any part of the process at all. I think I have it figured out but never hurts to get confirmation when attempting something new...

 

[chef jimmyj]

Wow - Not sure what happened on this one. Went from "thanks for the input" to "Oh, I've moved on" I didn't see anything as coming across as harsh or criticizing

  I found this thread on a search as I'm about to attempt my first CB. It may be as soon as tomorrow. I will probably start a thread with some pics so you guys can tell me if I'm screwing up any part of the process at all. I think I have it figured out but never hurts to get confirmation when attempting something new...

This type of thing happens from time to time and always takes care of itself. There is no need to worry about it.

Feel free to post the Procedure and Recipe you plan to follow and we can review it for any issues before you even start. This way you will have the best chance at a great batch of CB...JJ

 

[diggingdogfarm]

Wow - Not sure what happened on this one. Went from "thanks for the input" to "Oh, I've moved on" I didn't see anything as coming across as harsh or criticizing

  I found this thread on a search as I'm about to attempt my first CB. It may be as soon as tomorrow. I will probably start a thread with some pics so you guys can tell me if I'm screwing up any part of the process at all. I think I have it figured out but never hurts to get confirmation when attempting something new... :smile:

You may want to consider brining the CB, rather than using a dry mix.......because most loins are so lean, there's benefit in pumping up the cells with a brine.

Just a suggestion.


~Martin

 

[smoking b]

You may want to consider brining the CB, rather than using a dry mix.......because most loins are so lean, there's benefit in pumping up the cells with a brine.
Just a suggestion.
~Martin

I was going to do that but couldn't find any cure #1 local to me so I guess my first attempt will be with Tender Quick & the brine will have to be my 2nd try. Oh well, I guess I will have a couple types for comparison then... I did as Chef JimmyJ suggested & started a thread in the bacon section explaining what I plan to do. I think I know what I need to do but one thing's for sure - I have been wrong before! This way if I'm about to do something stupid maybe someone will stop me...

 

[diggingdogfarm]

You can also brine with TQ if you wish.



~Martin

 

[smoking b]

You can also brine with TQ if you wish.
~Martin

 Thanks Martin - I saw that on the bag but I was worried about the salt content with the amount it called for. All the brines I have read about used cure #1 so I assumed (I know - shouldn't do that) it was because of all the salt & decided to wait till I get some cure #1 to brine...

 

[diggingdogfarm]

You could do an equilibrium brine with the TQ, that way the meat can't get any saltier than it would when dry curing (at the recommended rate).


~Martin

 

[smoking b]

You could do an equilibrium brine with the TQ, that way the meat can't get any saltier than it would when dry curing (at the recommended rate).
~Martin

Ok - Wasn't sure what that was so it was time for me to research. I've been studying up on the equilibrium brine & cure ratios in general on here & just came across your cure calculator. I have saved it to use when I try out my first equilibrium brine. Thanks

 

[diggingdogfarm]

Ok - Wasn't sure what that was so it was time for me to research. I've been studying up on the equilibrium brine & cure ratios in general on here & just came across your cure calculator. I have saved it to use when I try out my first equilibrium brine. Thanks :smile:

Cool! :smile:

~Martin

 

[rtbbq2]

Thanks for the great info JJ....

 

[sarnott]

I have nothing intelligent to add but I really learned a lot from this string. As somebody earlier, great forum!

Scott

Hampton, VA

 

[pit 4 brains]

I have nothing intelligent to add but I really learned a lot from this string. As somebody earlier, great forum!

Scott

Hampton, VA

That's what they are here for, even the ones that showcase mistakes..

 

[chefrob]

what the hell  happened...........to bad.