Recent content by aceofspd
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
CameraZOOM-20111203122852440.jpg
- aceofspd
- Media item
- Comments: 0
- Album: Default
-
CameraZOOM-20111204143526019.jpg
- aceofspd
- Media item
- Comments: 0
- Album: Default
-
Smoking Venison Summer sausage newbie
First off, you must use 2tsp cure #1 per 10 pounds of meat. Yes, if you smoke at 200 degrees you do not need cure. The problem is that at that temp the fat in the sausage will "smear" and drip out. You will end up with cooked meat, not sausage. With cure you can smoke at 150 to 165 degrees to... -
first time belly smoke
I seem to be misunderstood as checking all your links and advise, TQ is cure with extra salt and sugar. It might technically be closer to Cure #2, but nitrates are for extended drying times and not necessary for bacon. Quote: "Unlike cure #1, you don't use any additional salt when making...- aceofspd
- Post #34
- Forum: Hot Smoked Bacon
-
first time belly smoke
Why does everyone use TQ, isn't it just Cure 1 added to plain salt. The pink color helps when mixing with salt. The amount of cure will change with the method of use. Mixing into ground meat will use the least, rubbing on the meat will use more, and making a brine will use much more. For bacon...- aceofspd
- Post #31
- Forum: Hot Smoked Bacon
-
Diagnose my chicken -- a request :)
You could add temp control for about $60. Use a PID controller with a built-in relay. http://www.auberins.com/index.php?main_page=product_info&cPath=1&products_id=1 I know it seems like a lot of money but when you upgrade your smoker, and you will, you can control your new smoker. Also can be... -
sausage without nitrates
OK, I do have to comment about the comments. When you heat nitrates at a high temperature, they form nitrous amines. Nitrous amines are a known carcinogens. Frying bacon till it is extra crispy, is the definition of "high temperature". We had this discussion 30 years ago in my bio chem course... -
Diagnose my chicken -- a request :)
Yes smoke penetration and sooty black meat. If you go from cooler to smoker, you will get that black coating. Ask me how I know. -
Homebrewers Roll-Call
I go the extra step and make moonshine. Actually it is too good to call moonshine. I have been incorporating the methods of my beer brewing friends into my mash making.- aceofspd
- Post #27
- Forum: Beer & Ale
-
Differences between sausages??
Watch for MSG. There are, at least, 10 different names for MSG, so do a search. I have the opposite problem. I think the nitrates nauseate me. -
Diagnose my chicken -- a request :)
You must dry the meat before smoking. Many smokers will start with no smoke, low heat, and vents wide open until dry, then add smoke. I just air dry or leave unwrapped in the fridge the night after rubbing. You also can pat dry and sprinkle your rub on heavy but not rubbed in. Most recipes you... -
sausage without nitrates
I suggest you read "Great Sausage Recipes and Meat Curing by Rytek Kutas. It is available in most libraries but anyone who makes sausage will want their own copy. This is the bible of sausage making. The author is not into "nitrate free" but the book goes into his trials and tribulations of... -
boykjo's bacon with pink salt test (Final pics)
If you are going to smoke at low temps, you must do a traditional salt and cure brine. Your TQ is just salt with Instacure added. The salt is what cures your bacon, the instacure is just added insurance as your meat will be in the danger zone for 10 or more hours. If your smoker is hotter than...- aceofspd
- Post #53
- Forum: Hot Smoked Bacon
-
My First Chuckies, not sure what went wrong.
Dave, I have a SmokinTex so it is similar to your CookShack. I have had the same problem, for years. My theory is that the temp prob is located near the wall and wood container, so after time the actual temp of the smoker drops to a point where the meat temp stalls (or goes down). I always use a...
