salt

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  1. M

    Caso/Bartscher Dry Age 63 - large temperature fluctuations

    I bought a Caso Dry Age 63 curing cabinet. My goal is to age fish. The fridge offers a minimum temperature of 2°C, which is on the edge but acceptable. Initial tests with the fridge set to 2°C showed that it does not function properly. Every 5 hours, the temperature would rise to 8°C in a...
  2. thirdeye

    Check My Salt Percentage Math

    You may recall I tend to favor "lower salt" amounts in my sausage, bacon, ham, buckboard, corned beef, porkstrami, curing brines, and flavor brines. 1.5% salt is my sweet spot, but I will increase to 1.8% on some of the Marianski brothers sausage recipes as that is their sweet spot on many...
    • thirdeye
    • Thread
    • low salt salt salt percentage sodium thirdeye
    • Replies: 5
    • Forum: Food Safety
  3. S

    Over Salted Corned Beef - Snack Stick?

    I need some ideas for this one. By no means am I a great cook and can and often do screw things up. This time I used Mortons kosher salt in the brine for a brisket. The recipe called for a less dense salt and it's over salted. I used the point for corned beef and the flat for Pastrami. The...
  4. MariaL

    Need a little help. I put #1 curing salt for salami instead of #2

    Hello guys. Im a newbie into this. I want to ask some questions about the curing salt. So I put 5 teaspoon #1 curing salt in 9.039 pounds of meat accidentally. Is it still safe to eat or not? I'm worried about this. So i wouldn appreciate your answers or knowledge to this craft. Thank you so...
    • MariaL
    • Thread
    • #curing #salami ingredients pinksalt salt saltcuring
    • Replies: 28
    • Forum: Curing
  5. D

    Cure for Venison Bologna

    My family and friends in my hometown have been making the same cold-smoked “deer bologna” as we call it for several generations. The recipe calls for 30 lbs of meat/fat, 8 oz salt, 2-3/4 oz. garlic salt, and a few other ingredients for flavor. The mixture is then stuffed into hog casings and...
    • dd311
    • Thread
    • cure deer nitrate nitrite salt sausage venison
    • Replies: 4
    • Forum: Curing
  6. Cj7851

    First time smoked salt

    Did some smoked salt for the first time. After doing some research I decided to hot some it with apple wood. Ran it for 6 hours at 300°. It turned out really great very noticeable smoke flavor. I already have a million ideas to use it. before (mortons coarse kosher salt) After Airtight...
  7. M

    Cold smoked salt and pepper

    Hi guys, After months of reading on the forum I decided to cold smoke some salt and pepper with hickory I used rock salt , Himalayan salt, and whole peppers. Smoked for 8 -9 hours with hickory I noticed the humidity in the air may have been am issue? How long should I leave before...
    • mojoman83
    • Thread
    • cold smoke pepper salt
    • Replies: 4
    • Forum: Other
  8. kilo charlie

    Vampire Pork

    Since I was already firing up the smoker for pulled pork I figured I'd try a new experiment that I'll call Vampire Pork just because I can. Started with a 50/50 mix of coarse ground black pepper and smoked Kosher salt and a whole mess of garlic cloves. (For easier "peeling" of all those cloves...
    • kilo charlie
    • Thread
    • copperhead 5 experiment garlic headlamp pepper pit boss pulled pork salt vampire pork
    • Replies: 8
    • Forum: Pork
  9. B

    Bulk COARSE Spices

    Hello All! I have followed this forum for a while and this will be my first summer smoking! My question is, I want to buy bulk Coarse Salt, Coarse Pepper, paprika, garlic powder, onion powder, etc. Anyone have any online stores I can use that won't kill me with shipping? I looked at Costco...
  10. S

    Substitute for pink salt aka prague powder #1 ?

    Hello I plan to make pastrami next week but i can't find any pink curing salt, all i can find is white curing salt and morton tender quick. Is there any subtitute for pink curing salt? Can i use white curing salt or morton tender quick for making pastrami? If so how much should i add? Sorry...
    • SlavFlavBlav
    • Thread
    • help morton pastrami pink salt salt substitute white curing salt
    • Replies: 6
    • Forum: Curing
  11. A

    Salt the brisket ahead of time

    Hi, we have a point end cut only brisket of about 2 pounds. Its is still too cold ( and windy ) to do this outdoors, so we will be doing this in the oven. 2 or 3 more weeks from now I'd like to try and smoke the same thing. I've grilled ( and smoked ) many things before but never have I made...
    • AdamG71
    • Thread
    • brisket oven rub salt
    • Replies: 25
    • Forum: Beef
  12. M

    Iodized Salt

    Yes, I know everyone says don't use Iodized salt. But it was all I had left. Can anyone offer a definitive explanation (other than "it may affect the final outcome") on why it should not be used in cultured fermented sausages and back it up with some real evidence? I understand the difference...
  13. Rings Я Us

    So many choices

    I've seen a few, well more than a few people, using several types of salt. I see people using regular salt, kosher salt, pickling salt and sea salt for curing meat. I don't know if people use the same salt for wet and dry brines. I see people use granulated onion and garlic and some use...
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