I hot smoke all my bacons to minimum 135°, partially cooked, (enough to kill trich) to 146°, fully cooked. I always give some to my sons and I don't want to worry that they'd eat it uncooked and die or get sick.Pops, do you hot or cold smoke your bacon? Smoking time ?
Hi Dave - thanks for the response. Several questions/comments:WR, evening...... why not try a dry rub..... 2% salt, 1/4 - 1% sugar, 0.012% cure #1 (120 Ppm ) and any other aromatics you prefer.... rub in well and wrap with plastic wrap for 10-15 days or so in the refer at about 38 deg F...... rinse and dry.... hang in the smoker with vents wide open and smoke until you get a beautiful mahogany type glaze..... Keep the smoker below 70 for a week or better and smoke for 10-12 hours/day...
I agree that brine has some effect on flavor..... I prefer dry rubs.... seems that intensifies the flavors as dry aging a steak does... could be just me and my old school ideas...
Dave
Hi Martin - many thanks for the response.I wouldn't compromise the interior of the loin and do a nice long smoke at a safe temperature.
~Martin
Hey Jimmy - you are most definitely invited for Dinner. Thanks for the suggestions. I will definitely try thisSome will and have disagreed with me, so this is strictly My Opinion and I make no Guarantees as to it's Safety in any way!... IF AND ONLY IF...You Sanitize yourself, work area and tools with a disinfectant, 1T Bleach in a Gallon of Water works nicely, Wash the meat, Brine without Cure, Don't Inject, Crosscut, attempt to make it into Sausage or insert the Therm Probe before hot smoking, apply Mustard (contains Acid and more Salt) then apply a Salty Rub like Jeff's, Cold smoke for 6 hours, followed by HOT, 225+*F, smoking until the meat reaches 140*F or more AND this meat is for personal consumption by healthy individuals...Feel free to invite me over for Dinner...JJ
Hi Dave - thanks for the response. Several questions/comments:WR, evening...... why not try a dry rub..... 2% salt, 1/4 - 1% sugar, 0.012% cure #1 (120 Ppm ) and any other aromatics you prefer.... rub in well and wrap with plastic wrap for 10-15 days or so in the refer at about 38 deg F...... rinse and dry.... hang in the smoker with vents wide open and smoke until you get a beautiful mahogany type glaze..... Keep the smoker below 70 for a week or better and smoke for 10-12 hours/day...
I agree that brine has some effect on flavor..... I prefer dry rubs.... seems that intensifies the flavors as dry aging a steak does... could be just me and my old school ideas...
Dave
Given your percentages for the dry rub, if I use 1% sugar, then that adds up to 3.012%. So whats the other 96.988 of the dry rub made up of?
WR, evening...... Those percentages are based on the weight of the meat..... sorry for the confusion..... Percentages of salt, sugar and cure, based on the weight of the meat, are the important seasonings to base a rub on...... then the other percentages of spices, based on the weight of the meat, are for personal preference... Below is a list of spices, based on grams per kilogram of meat, that are a starting point I guess....
The way I figure this out is, weigh the meat, weigh the salt, sugar and cure for that particular piece of meat.... weigh the spices I want to add to the meat individually........ taste the spice mix, (before the cure is added).... see how you like it..... try it on the meat then make additions or corrections based on the final flavor of the meat.... when you get it perfect, you have all the numbers to reproduce it perfectly..... This method also works for regular meat without cure....
When you get a big batch of rub mixed up, all you have to do is weigh the meat and weigh the correct amount of spices/rub to add to it...... Perfectly spiced meat every time..... If I screwed up this explanation, PM me and I will make an in depth example for you.....
Dave
Spice in grams per 1 kg of meat | |
---|---|
Allspice | 2.0 |
Bay leaf | 2 leaves |
Cardamom | 1.0 - 2.0 |
Caraway seeds | 2.0 |
Caraway powder | 0.5 |
Cayenne pepper | 0.5 |
Celery salt | 1.0 |
Chillies | 0.5 |
Cinnamon | 0.5 - 1.0 |
Cloves | 1.0 - 2.0 |
Coriander | 1.0 - 2.0 |
Cumin | 1.0 |
Curry powder | 1.0 |
Fennel | 2.0 |
Fenugreek | 1.0 |
Garlic paste | 3.0 - 5.0 |
Garlic powder | 1.0 |
Ginger | 0.5 |
Juniper | 2.0 |
Mace | 0.5 |
Marjoram | 2.0 - 3.0 |
Mustard | 2.0 |
Nutmeg | 1.0 |
Onion (fresh) | 10.0 |
Onion powder | 2.0 - 5.0 |
Paprika | 2.0 |
Pepper-white | 2.0 - 3.0 |
Pepper-black | 2.0 - 3.0 |
Red peppers | 0.5 |
Thyme | 1.0 |
Turmeric | 2.0 - 4.0 |
Other Ingredients in g per 1 kg of Meat | |
Non fat dry milk powder | 4.0 |
Soy powder concentrate | 1.0 - 3.0 |
Sugar | 1.0 - 2.0 |
Daves process and Chart are great and will give good starting point or accurately reproduce a recipe. Soy and Milk don't do any thing to Rub. They are used to help retain moisture in Sausage. The rest of the chart applies to sausage and equally well in Rub...JJDave,
Great explanation. Many thanks. I love the approach of calculating it based on the meat instead of the other ingredients so as to be able to apply it to varying amounts of meat. Very good.
Just out of curiosity, what to dry milk powder, or soy powder concentrate do in a rub?
Thanks again.
Like JJ said, moisture retention.... I use it in breakfast sausage patties, to hold the fat, so the patties stay moist... and in hog cased sausages... If you use the soy, use as little as possible.... I find it give the bkfst sausage a weird texture and flavor when you start nearing 2 1/2%... I keep my mix about 1 1/2-2%.... DaveDave,
Great explanation. Many thanks. I love the approach of calculating it based on the meat instead of the other ingredients so as to be able to apply it to varying amounts of meat. Very good.
Just out of curiosity, what to dry milk powder, or soy powder concentrate do in a rub?
Thanks again.
Hi Jimmy - I did this several weeks ago, and it turned out great. Nobody died, or even got a tummy ache. When all was said and done I ended up cold smoking for 7 hours as it took me an hour to realize that the smoker wasn't heating up after I turned on the heater. At that point I pulled the meat and actually cooked it in the oven. Still excellent.
Some will and have disagreed with me, so this is strictly My Opinion and I make no Guarantees as to it's Safety in any way!... IF AND ONLY IF...You Sanitize yourself, work area and tools with a disinfectant, 1T Bleach in a Gallon of Water works nicely, Wash the meat, Brine without Cure, Don't Inject, Crosscut, attempt to make it into Sausage or insert the Therm Probe before hot smoking, apply Mustard (contains Acid and more Salt) then apply a Salty Rub like Jeff's, Cold smoke for 6 hours, followed by HOT, 225+*F, smoking until the meat reaches 140*F or more AND this meat is for personal consumption by healthy individuals...Feel free to invite me over for Dinner...JJ