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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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02-15-2018, 10:57 PM | #76 |
Full Fledged Farker
Join Date: 08-07-12
Location: Canyon, Tx
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I cold smoked the last batch 13 hours. Kept it below 80 degrees
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02-16-2018, 09:48 AM | #77 |
Quintessential Chatty Farker
Join Date: 12-05-03
Location: Mt Carmel IL
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I only cold smoke its just too easy
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Former Texan Former New Englander Former Husband :-) |
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02-16-2018, 10:53 PM | #78 |
is one Smokin' Farker
Join Date: 06-23-16
Location: In the hot Zambezi Valley
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Glad to see there are some others.
Just really like the taste of cold smoked bacon
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Life is too short to drink bad wine (anonymus) |
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02-17-2018, 07:44 AM | #79 |
Quintessential Chatty Farker
Join Date: 12-05-03
Location: Mt Carmel IL
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Why cook twice ?
__________________
Former Texan Former New Englander Former Husband :-) |
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02-22-2018, 11:29 PM | #80 |
Full Fledged Farker
Join Date: 08-07-12
Location: Canyon, Tx
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My latest batch I took out of cure today. Bellie 1-1/2 inch thick cured with tender quick for 8 days, 1 tablespoon per pound. When I cut into it, it is blood red all of the meat part of the bacon. The other bellies I have cured are more of a dull red.
Is it ok? Do some bellies end up different colours? The only difference this time I substituted powdered maple for brown sugar. |
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02-22-2018, 11:52 PM | #81 |
Full Fledged Farker
Join Date: 08-07-12
Location: Canyon, Tx
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My wife says not blood red, bright pink....
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02-23-2018, 07:04 AM | #82 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
It was my understanding that color of cured meats was related to the interaction of the curing agent to the myoglobin, and that oxygen would have an influence. I'll see a change in the color between the different muscles you see in a slice of bacon, (or on the rib end of a buckboard loin), or the outer surface takes a different color. See how the upper stripe is darker than the lower stripes in this bacon.
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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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02-23-2018, 07:25 AM | #83 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Here is what I was talking about on the muscle groups on Buckboarded loin. This is the same loin, but the darker meat is from the rib end and the lighter slices are center cuts. There is even two shades of red in the rib end slices. I mention that on the labels of the packages to give away because at some point when slicing, a piece might just have a red arc across one end.
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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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02-23-2018, 09:00 AM | #84 |
Quintessential Chatty Farker
Join Date: 12-05-03
Location: Mt Carmel IL
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My first butt out of cure Sunday my first loin out Sunday after. it been interesting and tasty.
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Former Texan Former New Englander Former Husband :-) |
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02-23-2018, 09:03 AM | #85 |
Full Fledged Farker
Join Date: 08-07-12
Location: Canyon, Tx
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I cured two pork bellies. One is dark pink and the other is a dull red like I am used to. If I miscounted and put too much tender quick on one would it make it a lot brighter red?
It is not the outside that’s bright pink but the inside. It looks normal until it is sliced. The inside is really red. |
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02-23-2018, 09:22 AM | #86 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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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
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02-23-2018, 09:37 AM | #87 |
Full Fledged Farker
Join Date: 08-07-12
Location: Canyon, Tx
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I turned twice a day and it smells fine. Wife looked on tender quick web site and some of the pics were as red as mine so I guess we fry a piece and try it.
They weighed 6 pounds each so I put 3 tablespoons on each side. Hope I didn’t mess up and put 6 on one side! |
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