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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-26-2013, 08:04 AM | #16 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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01-26-2013, 11:35 AM | #17 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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That can make a difference in cure time because you are basically curing from one side only instead of from two.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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Thanks from:---> |
01-26-2013, 12:07 PM | #18 | |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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Quote:
John
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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01-26-2013, 12:10 PM | #19 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
I do prefer dry curing over a wet sweet pickle (sweet brine) on my belly and Buckboard bacon, and also on my fish. However I make lox using both a dry and wet cure. I do a salt cure (my grandma called it koshering) on chicken and sometimes on chops, but also like to inject a brine in them as well.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-26-2013, 12:18 PM | #20 |
Full Fledged Farker
Join Date: 01-08-12
Location: Osceola, indiana
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Thank you all for the excellent info, I've decided to wait until next weekend.
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Weber Performer 14 1/2 WSM 22 1/2 WSM 1971 22 1/2 Weber Bar b Que kettle Weber genesis silver c (gasser) Weber Q Mini WSM (gold) Fastest of the fast Thermapen's (digital camo with U. S. A flag) |
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01-26-2013, 07:58 PM | #22 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Brines can be flavor brines or curing brines. Flavor brines can vary in amount of salt, seasonings and aromatics, and might only be used to make things retain moisture.....and might be used for very short times, like 5 minutes when brining shrimp. Curing brines have the addition of nitrites and sometimes nitrates, and can be different concentrations. A lighter curing brine might only be used to produce a pleasing color and tighten up the texture of meats, like on Buckboard bacon or city ham. A stronger or hard curing brine is used when preservation is a consideration, like a country ham or some varieties of bacon. For example, when corning beef, you are curing it. It can be corned in a liquid solution, which might be called a brine or maybe a pickle. It can be pumped, which means injected, with the same liquid it is immersed in....or corned beef can be dry cured. Some folks use the term dry brining to mean dry curing. Dry cures have salt but not always nitrites or nitrates. Most meats that are dry cured are smoked (or cooked) afterwards (ham, bacon, etc.). Some things are not cooked.... like lox, dry cured salami, some Italian style deli meats and maybe a duck breast. Lox is cured with only salt. Your salami and Italian meats will use a different combination of nitrites and nitrates as they take a long time to cure.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-26-2013, 10:51 PM | #23 |
Full Fledged Farker
Join Date: 01-08-12
Location: Osceola, indiana
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Thank you all for the overwhelming knowledge, there is know way I would ever tried this without you;). I ended up buying a foodsaver today, so I am ready
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Weber Performer 14 1/2 WSM 22 1/2 WSM 1971 22 1/2 Weber Bar b Que kettle Weber genesis silver c (gasser) Weber Q Mini WSM (gold) Fastest of the fast Thermapen's (digital camo with U. S. A flag) |
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01-26-2013, 11:09 PM | #24 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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I think that I'd be careful about injecting a belly with a cure/brine. The excessive fat content in it could likely turn mushy. I've done both wet and dry cure for belly when making bacon and really prefer the dry cure approach.
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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01-27-2013, 04:23 AM | #25 |
Full Fledged Farker
Join Date: 01-16-11
Location: Milton Keynes, UK
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I guess it's subjective and down to personal preferance, but, I prefer to dry cure using "Supracure" it's a ready mixed salt / sodium nitrite cure.
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01-27-2013, 12:26 PM | #26 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Personally I'm with you, I like dry cured bacon.
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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Thanks from: ---> |
01-27-2013, 04:49 PM | #27 |
Found some matches.
Join Date: 03-19-09
Location: Central NY
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I dry cure Bellies, but inject and immerse loins and small hams, all to 150 ppm nitrite
normally. |
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02-01-2013, 04:41 PM | #28 |
Full Fledged Farker
Join Date: 01-08-12
Location: Osceola, indiana
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Well, BACON is done with its cure and has been thoroughly rinsed and soaked in water and is back in the fridge uncovered so it can develop its felicle. First off, I want to thank everybody for all of their help in this project, there is absolutely no way that I would have ever attempted this project without the knowledge that you have provided me in all of my cooking endeavors. I have a maple cured and peppered version in these batches and with all three bellies I have a gross weigh of 34.9 lbs of Bacon to be smoked as soon as I get home from work tomorrow. Here are some pictures I have taken along this journey, with obviously more to come;)
This is the 3 bellies still frozen together after I took them out of the package. Note; the cup is a 16oz. cup, lol Another view Here is my daughter being funny This is the cured rinsed and soaked bacon in rib racks developing their felicle until tomorrow morning sometime Thank you for looking:) Sent from my PC36100 using Tapatalk 2
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Weber Performer 14 1/2 WSM 22 1/2 WSM 1971 22 1/2 Weber Bar b Que kettle Weber genesis silver c (gasser) Weber Q Mini WSM (gold) Fastest of the fast Thermapen's (digital camo with U. S. A flag) |
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02-03-2013, 04:56 AM | #29 |
Found some matches.
Join Date: 03-19-09
Location: Central NY
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So How did they come out MStoney?
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02-10-2013, 02:21 PM | #30 |
Full Fledged Farker
Join Date: 01-08-12
Location: Osceola, indiana
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I never saw your post, but just wanted to answer you question. Bacon came out great!
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__________________
Weber Performer 14 1/2 WSM 22 1/2 WSM 1971 22 1/2 Weber Bar b Que kettle Weber genesis silver c (gasser) Weber Q Mini WSM (gold) Fastest of the fast Thermapen's (digital camo with U. S. A flag) |
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