Hey guys

[sdogg]

Hey guys, I'm from Toronto, Canada and currently living there. I got a bbq smoker and charcoal tandoor. I'm really into wood and charcoal cooking.
Just wanted to gain some insight on how to smoke meat better. I just love the smokey taste. I'm really interested in how to cure the meat after smoking which is something I don't normally do. Hope I can offer you all some insight as well

 

[02ebz06]

Greetings and welcome to the group from down south in New Mexico, USA.

 

[JC in GB]

Welcome from Wisconsin.

JC

 

[pushok2018]

Welcome from California!

 

[JLeonard]

Welcome from Mississippi!

Jim

 

[tx smoker]

Welcome from Central Texas. You'll find the answers to about anything you'd ever want to know here.

. I'm really interested in how to cure the meat after smoking which is something I don't normally do.

I'm no expert by any means on cured meats but have done a ton of it. I'd think you want to cure the meat before you smoke it as opposed to afterward. Maybe our good friend Keith (@indaswamp) can shed a little light on that for you.

Robert

 

[indaswamp]

I'm really interested in how to cure the meat after smoking which is something I don't normally do.

Tell use exactly what you are trying to make and we can line you out. Lots of knowledgeable folks here....and welcome to SMF!

 

[Brokenhandle]

Welcome to the forum, from Iowa!

Ryan

 

[JIMSMOKES]

Welcome feom SC

 

[mr_whipple]

Welcome from Virginia!

 

[SmokinEdge]

Welcome aboard from Colorado.
Cure the meat first, then smoke. That’s how we do it down here. Just ask.

 

[DougE]

Welcome from Kentucky! As others have said, cure, then smoke, not the other way around.

 

[DRKsmoking]

Welcome from Nova Scotia

Glad you joined up
Great place for some show and tell, and a little fun also

David

 

[MICHLITCHSPOKANESPICE]

Hey guys, I'm from Toronto, Canada and currently living there. I got a bbq smoker and charcoal tandoor. I'm really into wood and charcoal cooking.
Just wanted to gain some insight on how to smoke meat better. I just love the smokey taste. I'm really interested in how to cure the meat after smoking which is something I don't normally do. Hope I can offer you all some insight as well

To my knowledge curing needs to be done before hand. The cure needs to be in the meat to prevent things like botulism caused by the meat being in an unsafe temperature for too long. I'm not sure doing it afterwards would prevent the bacteria.

 

[indaswamp]

@MICHLITCHSPOKANESPICE , What would be the lowest percentage of salt you would recommend for a low salt sausage for people on a low salt diet? Also, if you replace some of the sodium with potassium, what is the highest percentage of potassium you would recommend? Thanks.

 

[DemonPit]

Welcome to SMF from Michigan.

 

[pushok2018]

Hye, sdogg! Welcome to the forum and it's nice to have you onboard!

 

[Brokenhandle]

@MICHLITCHSPOKANESPICE , What would be the lowest percentage of salt you would recommend for a low salt sausage for people on a low salt diet? Also, if you replace some of the soium with potassium, what is the highest percentage of potassium you would recommend? Thanks.

That's a big question! I know I wouldn't have an answer for it.

Maybe a bit much for someone that just joined?

Ryan

 

[indaswamp]

That's a big question! I know I wouldn't have an answer for it.

Maybe a bit much for someone that just joined?

Ryan

Well, if they make spice blends commercially, they might have looked into this....

 

[SmokingUPnorth]

Welcome to the party