Recent content by mlrtym44

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  1. mlrtym44

    Bacon Cure mis-calculation

    Ok, I got it now. TY
  2. mlrtym44

    Bacon Cure mis-calculation

    So no need to add any kosher to it since it has the TQ
  3. mlrtym44

    Bacon Cure mis-calculation

    Thank you so much!
  4. mlrtym44

    Bacon Cure mis-calculation

    Yes Prague #1 powder I use the one of amazon from Hoosier Hill farm.
  5. mlrtym44

    Bacon Cure mis-calculation

    So I have the weight written on each bag. most are either 3 lbs or 4 lbs. So instead of doing either 3 or for TBS I did 3 or 4 tsp. so the 3 lbs bags are 6 tsp short and the 4 lbs bag is 9 tsp short. I know for each pound I use 1/2 tsp of pink one and 1.5 tsp of kosher.
  6. mlrtym44

    Bacon Cure mis-calculation

    Can I just let it cure longer? Or is there not enough nitrates in it to keep it from spoiling. I could also hot smoke this batch so it gets cooked all the way through.
  7. mlrtym44

    Bacon Cure mis-calculation

    Ok, let me ask this one then. I don't have enough TQ now to fix, but I do have pink 1 and kosher salt. I know you are not supposed to mix though. I feel like i might be SOL... Oh and I live in Japan so I can't just go buy more TQ.
  8. mlrtym44

    Bacon Cure mis-calculation

    I just realized about 4 days into my curing that when I did my TQ measurements I used tsp and not TBS. What do I do here? Let it cure for 10-12 days, add more TQ, or do I have to throw it out?? I had planned to cold smoke this batch.
  9. mlrtym44

    Couple nice briskets.

    Knocked out two small briskets last night while I was doing the meatloaf. The reddish one is kind of a Cajun style with butt rub and the second is SPOG. I honestly like the SPOG better. The Cajun one was a hint dry. I didn’t trim either and smoked fat side up. Smoked with pecan a hint of...
  10. mlrtym44

    First Smoked Meatloaf

    I'll try to remember what all I put in it! LOL 3 lbs 81% burger Artesian garlic bread salt pepper onion powder and chopped onion green peppers garlic powder 5 garlic cloves chopped 3 beef cubes crushed 3/4 cup milk 3 eggs a bit of cinnamon Fresh Thai and regular basil Paprika Chili powder...
  11. mlrtym44

    First Smoked Meatloaf

    It took about 4-5 hours. Smoker was at 225. Internal tempo to 160. I threw it in the oven at 350 to get the color on the outside I wanted. That got the internal to 165. Was perfect!
  12. mlrtym44

    First Smoked Meatloaf

    I’ve been smoking for a good 15 yrs and for some reason never thought to do meatloaf. Thanks to this forum and the great ideas I saw, here it is.
  13. mlrtym44

    Ash Trey Flavor on my food?

    It sounds like you are doing everything right. Maybe there is something bad with the pellets. Also, those two are very pungent woods. maybe mix apple or cherry with a bit of those. I normal smoke with just a pinch of those 2, then half pecan and half fruit. The hickory or mesquite is for...
  14. mlrtym44

    Low carb stacker

    I would love to try a kamado style grill/smoker. Just so difficult to get here. Looks awesome!
  15. mlrtym44

    What's your worst smoking nightmare?

    This sounds more like a great save instead of an epic fail!
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