Recent content by derag2

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  1. derag2

    Is this cured?

    I'm glad you posted this my meat looks just like this its usually a paler color, so I was nervous. But looks it I should be alright. It's really red like yours.
  2. derag2

    Is my bacon cured? added .5% more sugar, worried about Food Safey, may have screwed this up...

    Ic... I always thought it was for bacteria. I still will cure for 10-14 days, that just caught me off guard.
  3. derag2

    Is my bacon cured? added .5% more sugar, worried about Food Safey, may have screwed this up...

    So why does everyone cure for 10 days if it's only needs to cure for 1 and the bacteria is dead right away and doesnt get more during smoking
  4. derag2

    Bacon curing 911

    I have my probe in the bucket with my meat amd brine, and the monitor outside the fridge... Reads 39-40 when I turn on the monitor when I go out there. Similar to your method. I need to get a fullsize fridge out there instead of the mini fridge.
  5. derag2

    Bacon curing 911

    I have a probe in the brine is how I'm getting the readings now
  6. derag2

    Bacon curing 911

    I have it set now at 39-40 degrees, it has been for a couple days. If I took it out and cut the thickest piece and it shows pink all the way it would be good? I may check a piece tonight. Id like to try smoking it tomorrow. Next weekend is pretty busy. The last time I left it in cure an extra...
  7. derag2

    Bacon curing 911

    I pulled the ice out and mixed up a gallon per pops brine. Water 1tbs spoon cure and I did half cup of each sugar. I didnt add more salt because I dont like salt. The original cure brine did have the salt in it... I filled the bucket full...., it was in the brine for 4-5 days before it...
  8. derag2

    Bacon curing 911

    So I checked my bacon thats in pops brine in my mini fridge out in the garage and at some point the top inch froze! I pulled out all the ice and dumped almost a gallon of more brine in the bucket. My 2gal bag of brine standing next to it get no ice in the bag. Should I just brine it a Couple...
  9. derag2

    Dried out cheese

    I didnt cover them.... Ive left them this long before like this with no problem... Maybe got lucky before.. I sealed them I guess I'll see what happens. I tasted some and it tasted fine once you got past the outside the cheese was fine,
  10. derag2

    Dried out cheese

    Mild cheddar, sharp cheddar, Monterey jack, colby. Ive havnt had this problem before. Its been open in the fridge for a couple days I'm going to seal it up tonight,
  11. derag2

    Dried out cheese

    I smoked some chese and put it in the fridge for a coupke days to mellow before I sealed them and now they are dried out? Ive done this before with no problems... What can I do to restore some moisture before sealing?
  12. derag2

    Is this bacon cured...

    Thanks guys... I thought it was fine just double checking.... It will get smoked Tommorow....
  13. derag2

    Is this bacon cured...

    Put this in pops brine for 13 days.. I pulled it out and there's a few pieces that have this redish pink meat... I agitated the bucket pulled the pieces up and down in the bucket to mix and move the brine around the meat every other...
  14. derag2

    first and LAST time using morton TQ

    I got the bacon smoked up.... Its pretty good the smoke kinda covers up the sweet of sugar.... Turned out good. I'll try pops brine next time and see what we like better...
  15. derag2

    Smoke a couple chunks of cheese

    Lol dang auto correct... It was pitmaster blend pellets...
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