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refining my skills
Thanks for the info, i've read the article and gain some insight on bacteria's, but i guess i need to find some more info on the subject. i know this is an art with some science mixed in. but im kinda skittish about playing with bacteria or dextrose amounts to experiment. The ph factor seems to... -
refining my skills
ok guys, i have my curing cabinet built for some genoa style all pork salami's. ive made 2 batches and everything works great. I havent had any problems with case hardening or rate of dry down or maintaining humidity. life is great, but know i have a question for someone who has been doing this... -
cabinet air flow
thanks so much, people just dont know what a resource this site is to anyone wanting to try there hand at a wide range of smoking,curing or just talking to someone that has the same interest. Im sure when i fire this up ill have more question. so thanks again for now -
cabinet air flow
well thanks for replying, So your saying continuous air flow is good and it doesnt hamper the water transfer, thats great!! Now your saying to start fan at a higher speed and step it down. how fast are the step downs, every couple days or weeks and would i keep humidity at the upper end of the... -
cabinet air flow
ok guys, you did it to me. Im building a curing cabinet out of an upright freezer. i have a dual temp controller and have it hooked to a hot plate in the bottom of cabinet. it's 16 below zero in illinios this morning and have no prob keeping 52 degrees. the other side plugged into freezer, and... -
prague powdwe #1
Well thank you, sometimes i just need a little reassurance that im still on the right track. All My grandfathers curing recipes are for use in a salt box. So i sometimes get the thinking messed up a little. I just have to remember that using nitrites is a total different method than the old ways. -
all about the meat
Hi all, My name is chuck and im from Mark Il.. A small town of 250 people and its getting crowded. I have learned most of my skills with meats from my grandparents who have been butchering on the farm for decades. I have been involved in every part of butchering from killing to sausage. My... -
Making jerky with a jerky cannon
I just got a redhead square dehydrator for xmas and used it the first time the other day, I was impressed, no shuffling trays and digital timer and heat settings where a great feature. I always used a round american harvester for years. But it was sure nice to set it and know it would shut it...- kewl32
- Post #5
- Forum: Making Jerky
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Question about Pork Butt cooking times
I have tried smoking butt at a higher temp with ok results, but when i use a large but, say 12 to 14 pounds the bark gets pretty tough. naturally from the extended time in the smoker. I like to start out at the 225 mark for a little better than 3/4 of the cook time then raise the temp to get u... -
prague powdwe #1
Thanks so much daveomak, So if I figured right. I should be using .6 oz of the above mix per pound to cure the bacon. I think -
prague powdwe #1
I have used several types of pink salts and cures, but i use prague powder #1 in fresh sausages, does anyone know if prague will work in curing bacon. the ratio for sausage is 1 teaspoon for 5 lbs of meat. i like to make a large batch of bacon cure and have it on hand, but am not sure of the...
