Recent content by lehmeow

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  1. lehmeow

    Brisket pics

    Thanks, I did foil it about 8 hours in. Want to try butcher paper on the next one. Sent from my iPad using Tapatalk
  2. lehmeow

    First semi-cold smoke on wsm

    Thanks guys! Sent from my iPad using Tapatalk
  3. lehmeow

    Brisket pics

    9.5 lb packer brisket. 14 hour smoke using pecan and cherry on wsm.
  4. lehmeow

    First semi-cold smoke on wsm

    Was able to keep temps around 100 to 115 for most of the smoking using a snake of charcoal with a mix of pecan cherry and Apple. Around a 6 hour smoke. First time doing a cold smoke and cured belly.
  5. lehmeow

    Reason for not curing using metal containers?

    Wow great find with that article, thanks! Sent from my LG-D850 using Tapatalk
  6. lehmeow

    Reason for not curing using metal containers?

    How do I know if it's non reactive? Sent from my LG-D850 using Tapatalk
  7. lehmeow

    Reason for not curing using metal containers?

    Most videos and things I've been reading people mention not to cure in metal because the salt reacts with it. Sent from my LG-D850 using Tapatalk
  8. lehmeow

    Reason for not curing using metal containers?

    If they are nsf metal certified does that make a difference?
  9. lehmeow

    Jelly like blood?

    Yes the meat was cold. Looked like a hole through the meat where it was coming out. Definitely looked just like jelly if that helps. Myoglobin sounds right. Sent from my LG-D850 using Tapatalk
  10. lehmeow

    Cold smoking and botulism with cheese?

    Is there any worry with botulism or harmful bacteria forming when cold smoking cheese? Are there any guidelines to follow like the 4 40 140 with meat? Thanks Sent from my LG-D850 using Tapatalk
  11. lehmeow

    Jelly like blood?

    I did not use cure and smoked to 150 internal. Sent from my LG-D850 using Tapatalk
  12. lehmeow

    Jelly like blood?

    Hi, is it normal to have a strawberry jelly like blood coming out of the bacon? While slicing, I had some oozing out. I hot smoked. Sent from my LG-D850 using Tapatalk
  13. lehmeow

    Why doesn't sliced cured meats last?

    Thanks for the info! Sent from my LG-D850 using Tapatalk
  14. lehmeow

    Why doesn't sliced cured meats last?

    Hi, just curious as to why ham, prosciutto,etc sliced at the deli counter doesn't last as long as jerky or bacon? I'm sure it has something to do with air exposure. When these meats are whole and sitting, they just cut off the mold that forms on the end?
  15. lehmeow

    Curing confusions? Prague #1

    If I'm doing this dry cure with the honey and such...am I supposed to factor in the weight of these to achieve the correct ppm? Or just go by the weight of the meat.
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