the pieces were two pounds each, so I used 1/2 tsp per the package directions. It did fine 0n all the pieces but one on the outside didn't look like it, but it was pink in the middle......
Announcement
Collapse
No announcement yet.
Did I Ruin This Bacon?? HELP!
Collapse
X
-
-Mike in Alabama
Why do we park in a driveway, and drive on a parkway?
K.I.S.S. U.D.S.
My DBS
My Insulated Hybrid
-
-Mike in Alabama
Why do we park in a driveway, and drive on a parkway?
K.I.S.S. U.D.S.
My DBS
My Insulated Hybrid
Comment
-
I threw it all away. Better safe than sorry.-Mike in Alabama
Why do we park in a driveway, and drive on a parkway?
K.I.S.S. U.D.S.
My DBS
My Insulated Hybrid
Comment
-
Please post your process and ingredients.
I am leaning to agreeing with rich. Trying to put 6.25 grams of pink salt on evenly on 5lbs of belly in three pieces is not going to effectively happen.
The result , especially without salt and in a open zip lock bag will result in "brown" spots. Especially after 14 days.
Comment
-
Originally posted by nickelmore View PostPlease post your process and ingredients.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
Comment
-
[QUOTE=Bkndsdl;610925]I threw it all away. Better safe than sorry
Sounds like :
1. You made a wise choice.
2. You learned some good and useful info.
I use TQ, because it id easy to spread over the meat. I add in my brown sugar and pepper or other spices before rubbing it on, then squeeze out most of the air in zip lock, and rotate daily. Bearcarver has been a great influence on me recently.
In support of your difficult choice, remember, You only get to make one fatal mistake, so don't be in a hurry to get one in yet, and don't take your family and friends out with you, just to save the price of a chunk of pork.
Comment
-
Originally posted by nickelmore View PostPlease post your process and ingredients.
So kinda torn on using pink or TQ for the next. I liked the TQ but really wanted to see the difference in the two. so can you guys help me out on a recipe for the pink salt?
Thanks for the help!-Mike in Alabama
Why do we park in a driveway, and drive on a parkway?
K.I.S.S. U.D.S.
My DBS
My Insulated Hybrid
Comment
-
Originally posted by siege View Post...
In support of your difficult choice, remember, You only get to make one fatal mistake, so don't be in a hurry to get one in yet, and don't take your family and friends out with you, just to save the price of a chunk of pork.
Drinks well with others
~ P4 ~
Comment
-
Originally posted by Bkndsdl View PostI threw it all away. Better safe than sorry.Mike
Life In Pit Row
Comment
-
Originally posted by Bkndsdl View PostThe process I use is very simple - Bear's method, to a tee. I have made bacon twice with TQ exactly as he has, with the exception of adding anything other than brown sugar. Both came out perfect. The only thing I did different this time was to use the pink salt instead of the TQ. I weighed and measured everything out, used paper plates for each piece, and tried as best I could to spread the pink salt over all the pieces evenly; evidently it didn't work that way. Added the brown sugar, sealed up the bags while leaving a bit to move around in (tried to simulate a Ziploc), measured the thickness, came to 10 days, and 14 happened on a day that I had time so that's what I went with. Set them in front of a fan for little over an hour for a pellicle while the AMPS smoldered and the MES heated up (Did I say Bear's method to a tee? lol).
So kinda torn on using pink or TQ for the next. I liked the TQ but really wanted to see the difference in the two. so can you guys help me out on a recipe for the pink salt?
Thanks for the help!
I wouldn't use Pink Salt to Dry Cure---I use TQ in all my Step by Steps.
However if you must use Cure #1 (Pink) for Dry curing, I would Mix in the following amounts per 5 pounds of meat:
1 tsp-------------Cure #1 Pink salt
4 TBS------------Kosher Salt
1 TBS------------Brown Sugar
Mix that up really really really good.
Then use 1 TBS (1/2 ounce) of this mix per pound of meat.
You could add another 1 or 2 tsp of Brown sugar after spreading the above TBS per pound, if you want.
Then follow any of my Step by Steps for the rest, depending on which Belly Bacon, CB, BBB, or Dried Beef you're doing.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
Comment
Comment