|
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. |
|
Thread Tools |
01-15-2020, 09:50 PM | #16 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
|
^^^^ Nice information. Thanks for the commercial tips!
__________________
A butterflies wings. About to bring down everything... |
|
01-15-2020, 10:12 PM | #17 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
|
I am not trying to be a smartass.I have an old smokehouse behind my Great Grandad's home house,about 20 yards from the original "Outhouse".I would love to know how many pounds of meat have been cured and smoked in there.They used salt,pepper(red and black),and that was mostly to keep bugs away,sugar,saltpeter.No electricity,no scales,no nothing but old knowledge.I realize we can no longer buy saltpeter(Thanks terrorists),pink salt took it's place.I agree with using all the technology we have at a fingertip to be and keep safe.I just think some people overthink curing meat with salt and other stuff that has been done for centuries.I do not fault anyone for wanting to make sure what they are feeding their family is safe.I just think some take it to extremes.Happy smokin.
|
2 members found this post helpful. |
Thanks from: ---> |
01-26-2020, 01:22 PM | #18 |
is one Smokin' Farker
Join Date: 11-29-09
Location: Wentzville, Mo
|
Great thread, I am going to make some bacon soon.
I want to use as little sugar as possible, so will stay at the low end on salt.
__________________
Shirley Fabrication 24 X 42 Meadow Creek BX50 Kamado Joe Classic II PK360 Fireboard, CyberQ |
|
01-26-2020, 02:19 PM | #19 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
|
Quote:
Generally speaking, using a skin-off piece of pork belly with a somewhat even thickness of 1” to 1.5”: Range for SALT is 1.85% to 3%. (2.2% to 2.5% is a popular range) Range for SUGAR is 1% to 2% Amount of PINK SALT (Cure #1) is .25%. This does not change and equals 156 parts per million, which is recommended for nitrite cures. Additional Seasonings – amounts are optional and adjusted to taste But, I've seen some folks posting a formulation with as low as 0.7% sugar.
__________________
~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
|
|
|
Thanks from:---> |
01-26-2020, 06:49 PM | #20 |
Take a breath!
Join Date: 08-23-14
Location: in the woods
Name/Nickname : Franklin
|
I'm trying to be a smart ass here. I consider myself a bacon expert. I have cooked and eaten and cooked with many pounds of it in the last 30 or 40 years.
Most of it Petit Jean brand. If you've never had Petit Jean, besides it tasting so good, the grease solidifies at a much lower temperature because it doesn't have a bunch of water injected in to it. Wright brand bacon is really good, and affordable, but the grease is just not the same.
__________________
Original PK--rectangular PKGO 22.5" Weber Kettle |
|
01-26-2020, 07:43 PM | #21 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
|
Quote:
__________________
~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
|
|
|
Thread Tools | |
|
|