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03-21-2010, 05:14 AM
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#31 |
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Babbling Farker
  
Join Date: 10-19-09
Location: Melbourne, VIC
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James, you're probably right. I'm not using the curing agent. The temp is OK for sure, so don't panic. But if you keep to the 2:1 ratio Salt to Sugar, and then add the curing salt on top of that, you wont have the softness of the meat, or the bad taste (meethinks)..
I'll post my thread of the bacon I just did too... Turned out just awesome!!!
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Creator of the Aussie Lamb Farker Awards!!!  IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill  Zero for MOINKS  Farkanaut  |
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03-21-2010, 05:15 AM
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#32 |
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is one Smokin' Farker
Join Date: 11-27-08
Location: Tacloban, Leyte, Philippines
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The curing agent makes me feel safe. :)
Also ... it wasn't a bad taste. It was NO taste. Very strange. It's yummy now. Although, I'm sure not as good as yours which cured nicely.
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James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit |
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