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I went to my local butcher today to get some TQ and to price check. While talking to the butcher I asked how did he cure bacon? He told me he put it in a barrel packed it with salt and let it sit for two weeks. Has anybody done this before? I don't know much about curing but TQ has more than just salt and what I read you need those ingredients to be safe.
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Weber 22.5 kettle
Smokin in the Smokies
Here's to swimmin with bowlegged women.
Jerry -
Pay no attention to him. That is NOT acceptable. Unless he's using a unpurified sea salt... or a particular type of "natural" salt used in salt water based aquariums. Both still off the beaten path.
Stick with modern science. And live 40 more years than folks did 100 years ago.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 -
After all the talk about cures I didn't think I would go that route. That's why I came to the pro's. He did say it was fine salt and he sales a lot of it. he said that's why side meat is so high.(3.99#). and I had to give him a week notice if I wanted any.sigpic
Weber 22.5 kettle
Smokin in the Smokies
Here's to swimmin with bowlegged women.
JerryComment
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well as rich said - unless there's a nitrate/nitrite component it's strictly old school and potentially dodgy. Plus it will produce a product that's just going to be ridiculously salty.
Assuming it's refrigerated it's safe enough. But the 'bacon' without cure would be grey and lack the sweetness curing brings to products.
Make your own - it's ridiculously easy and very satisfying. Plus you can regulate the saltiness and add an infinite amount of other flavours if you want to
Made In England - Fine Tuned By The USA
Just call me 'One Grind'
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i wouldn't buy bacon from him............sigpic
it's all good my friend..........Comment
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I wouldn't be comfortable buying anything from him.Originally posted by chefrob View PostsigpicComment
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What Rich Said!!
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:
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I don't buy bacon from him but his other meats are good quality. And he is the only place in town that I can get whole briskets. but not baconOriginally posted by chefrob View Postsigpic
Weber 22.5 kettle
Smokin in the Smokies
Here's to swimmin with bowlegged women.
JerryComment
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^^^^^^^^^^!!!!!!!!!!Originally posted by DanMcG View Postsigpic
Beef. It's whats for dinner.Comment
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