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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-09-2013, 10:50 PM   #16
kbergner
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Is pink salt -> Himalayan Salt?
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Unread 04-09-2013, 11:16 PM   #17
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Quote:
Originally Posted by cowgirl View Post
If you use Morton Tender Quick the basic recipe for curing is 1TBS per pound of meat plus 1 tsp of sugar per pound of meat.
That sugar would help to offset the slightly overly salty taste of tenderquick only. I will try this next time.

Thank you.
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Unread 04-09-2013, 11:51 PM   #18
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Quote:
Originally Posted by kbergner View Post
Is pink salt -> Himalayan Salt?
Himalayan salt is pink in color but not to be confused with the pink salt used for curing that contains nitrites. Totally different.
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Unread 04-09-2013, 11:53 PM   #19
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Quote:
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Wondering, I have heard cold smoking bacon but never heard of hot smoking??????? What temp and for how long????????
I hot smoked at about 250* to 270* about 4 hours IIRC. I hit IT of 145 and pulled. Pic below is bacon and pork loin bacon (people call it Canadian) after hot smoking.

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Unread 04-10-2013, 12:28 AM   #20
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Hi
Home made bacon clearly superior. Not necessarily cheaper a one (definitely me) tends to buy a better quality of pork than used in the commercial products.
My post provides instructions & photos for my bacon. A lovely slightly salty but maple sweet bacon - great:

http://www.bbq-brethren.com/forum/sh...d.php?t=154771
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Unread 04-10-2013, 12:33 AM   #21
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Quote:
Originally Posted by ssv3 View Post
Himalayan salt is pink in color but not to be confused with the pink salt used for curing that contains nitrites. Totally different.
Definitely. In addition for bacon one needs pink salt number 1. Number 2 is generally used for products that are not going to get cooked - eg salamis, air dried hams etc
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Unread 04-10-2013, 08:02 AM   #22
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Quote:
Originally Posted by Fishin4bass723 View Post
Wondering, I have heard cold smoking bacon but never heard of hot smoking??????? What temp and for how long????????

When I smoke mine, I like to keep the pit temps around 200 and pull when the internal temp hits 150...the bellies are usually on there a 2-3 hours.
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Unread 04-10-2013, 09:24 AM   #23
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Home-made bacon rules. My first batch, 10 lbs, from a couple of months ago is gone. It was a cracked pepper batch. I currently have another 10 lbs curing - this time a maple batch. I like to cold smoke at 80 degrees for about 5 hours. However with the weather warming up, the next batch may have to be a hot smoke.
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Unread 04-10-2013, 09:53 AM   #24
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Quote:
Originally Posted by ssv3 View Post
Himalayan salt is pink in color but not to be confused with the pink salt used for curing that contains nitrites. Totally different.
I was just about to say that. Big difference!
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