Search found 1110 matches
- Sat Sep 23, 2023 19:11
- Forum: Hyde Park
- Topic: We are back!
- Replies: 5
- Views: 30562
Re: We are back!
Great to see you guys are back up and running Red, I was wondering why the site has disappeared from my favorites. I still miss CW.
- Mon Feb 01, 2021 16:03
- Forum: Smoked pork products
- Topic: CB Question
- Replies: 7
- Views: 6819
Re: CB Question
Thanks Chris. The way I understand is that a level tablespoon of pink curing salt weights .88 grams. You are say the weight would be .58 grams? I'll check this all out with my gold scale later, thank you Chris! RAY
- Sat Jan 30, 2021 21:34
- Forum: Smoked pork products
- Topic: CB Question
- Replies: 7
- Views: 6819
Re: CB Question
After some research I find that CW's Canadian bacon brine is well within allowable limits at 2.64oz per gallon of water, the max is 3.84. Thanks for the reply Chris, stay safe! RAY
- Sat Jan 30, 2021 18:52
- Forum: Smoked pork products
- Topic: CB Question
- Replies: 7
- Views: 6819
Re: CB Question
Can you post a link to the recipe you are using or the amount of Cure #1 in the recipe? Sometimes when Cure #1 is added to a brine it appears to be a high amount, but once you do the calculations, the ppm is within regulations. Hi Chris, hope you are well and staying safe. In the old recipe CW was ...
- Sat Jan 30, 2021 17:22
- Forum: Smoked pork products
- Topic: CB Question
- Replies: 7
- Views: 6819
Re: CB Question
With the lack of response I reckon I'll just cut the nitrite about 20% and proceed with CW's recipe. Thanks, I guess. RAY
- Fri Jan 29, 2021 16:04
- Forum: Smoked pork products
- Topic: CB Question
- Replies: 7
- Views: 6819
CB Question
It's been quite some time since I've been around here, when Chuckwagon left in somewhat of a huff I followed him to support his new blog endeavor. I'm going to smoke up 15 pounds of pork loins in some Canadian bacon and am wondering if there's a different cure other than CW's. I've used his recipe i...
- Sat Jan 05, 2019 21:52
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker help
- Replies: 31
- Views: 23157
Has anybody used any of his premixed seasonings? Just curious. I use PS Seasoning 260-B Italian sausage seasoning exclusively. I used to mix my own but after trying this the first time I loved the flavor, and got rave reviews from my friends. Another great aspect of using this is that I gat the sam...
- Tue Jan 01, 2019 10:10
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker help
- Replies: 31
- Views: 23157
The PK100 is a great way to go. I've had one for many years, like Redzed mine was sold by Cabelas and made by PS Seasonings. I smoke mostly bacon, sausage, and hams tho the Pro 100 has the capability to act as a great roasting devise also. By flipping a switch the unit runs from 110 volts to 240, ru...
Not dead here either, tho I haven't been around for quite awhile now. Still stuffing and smoking as CW so graciously taught me https://imageshack.com/i/pnlHGbxOj https://imageshack.com/i/poMp1zjuj https://imageshack.com/i/plpiKwWYj Started making coppa and dry aging steaks with UMAi bags https://ima...
- Fri Apr 20, 2018 15:21
- Forum: Hyde Park
- Topic: Top 5 Items You make
- Replies: 8
- Views: 6717
- Thu Mar 01, 2018 17:16
- Forum: Hyde Park
- Topic: R.I.P Chuckwagon
- Replies: 18
- Views: 25084
Chuckwagon
aka as Barry Byner, passed away on Feb.10, 2018. He taught me all I know about sausage making and charcuterie, was a great wit, and a fine man. He will be missed, may he rest in peace. RAY
- Fri Jan 05, 2018 16:29
- Forum: Hardware
- Topic: Cabela's 33lb sausage meat mixer
- Replies: 13
- Views: 11333
- Thu Jan 07, 2016 05:15
- Forum: Smoked pork products
- Topic: Nitrite and Bacon
- Replies: 43
- Views: 65407
- Wed Jan 06, 2016 16:54
- Forum: Smoked pork products
- Topic: Nitrite and Bacon
- Replies: 43
- Views: 65407
- Wed Jan 06, 2016 16:14
- Forum: Smoked pork products
- Topic: Nitrite and Bacon
- Replies: 43
- Views: 65407
It seems difficult to find a massage bacon curing recipe the folks can agree upon for being effective, yet safe. The curing calculator Redzed provided in the initial thread seems to take away a lot of the guess work, thanks for posting that. Looks like a 12.5lb slab of porkbelly will take 14 grams o...