Thread: Sausage and Smoke Cooking

I almost bought a new thermometer at Cabellas today .

The shelf tag said $79.99 but when I got to the check out it was $89.99

Originally Posted by 32t

I almost bought a new thermometer at Cabellas today .

The shelf tag said $79.99 but when I got to the check out it was $89.99

I would have raised a stink and insist that they sold it for the price on the shelf.

It was more of an impulse buy and i took it as a sign that it wasn't right.

Originally Posted by 32t

It was more of an impulse buy and i took it as a sign that it wasn't right.

Saved by the Bell!

Bacon curing update:

The first three days of brining the pork bellies did indeed start to draw moisture out of the meat. While I didn't physically measure how much water was drawn out, but visually-- I'd guess a total of about 1/3 of a cup.

Today when I rotated the pieces the only water/liquid that I could see was on the surface where the meat met the ridges of the plastic tub I wiped that off with a bit of paper towel.

I can feel the meat starting to 'firm up' but not much, but there again they will be curing for at least another 6-7 days.

Then I'll rinse the slabs and pat them dry. Then depending on the outside temps, I'll either hang the sides in the smoker OR leave them in the frig overnight, then start a cold smoke the next day. I plan on about 8- 12 hours.

I'm pushing getting this bacon done before the Texas Meet. I really don't want to freeze the cured meat and then thaw and smoke.

I don't know if it would harm the process if I did freeze, then smoke, etc but I want to know how things go as I've planned.

"Can you say--Anal"? Yes I know, I know!

Why would you have to freeze the cured meat If you were going to smoke it in a week or so?

If I didn't trust the cure to hold it in the refrigerator for a week I would find another cure....

Originally Posted by 32t

Why would you have to freeze the cured meat If you were going to smoke it in a week or so?

If I didn't trust the cure to hold it in the refrigerator for a week I would find another cure....

Time Line--

Curing should be done by 02/15 -02/16/2020

I leave on 02/17/2020 for a motel in Spokane WA and fly out on 02/18/2020 for the Texas Meet

After the TX Meet, I fly out to San Diego as a surprise for my oldest dearest and best friend's 70'th Birthday.

I will be in the San Diego Area for at least two weeks. So my project wouldn't be refrigerated for 'a week' but at least three weeks.

I have full confidence with my curing of the bacon. With that said. I'd rather be Safe, then Sorry and I do hope to have the project done before 02/17/2020.

Looking forward to seeing you once again, it's been a long time since we met at Randy's during my ride.

I look forward to seeing you again also!

I am going to smoke my honey bacon tomorrow.

This is my first try at bacon. The recipe I am following is one that my brother passed on that is from a relatively old book. The nitrite levels are 3 times what the modern recipes call for.....

Sort of like chlorine in water. The chlorine is bad but the things that the chlorine kills are worse.

Originally Posted by 32t

I look forward to seeing you again also!

I am going to smoke my honey bacon tomorrow.

This is my first try at bacon. The recipe I am following is one that my brother passed on that is from a relatively old book. The nitrite levels are 3 times what the modern recipes call for.....

Sort of like chlorine in water. The chlorine is bad but the things that the chlorine kills are worse.

Your bacon came out looking very nice. Have you given a few pieces a go frying or baking? Just wondering.

Slightly salty and I was warned to go low and slow with the honey when frying.

I left the skin on and am still up in the air about that. Tasted good but a little chewy.

I used 1/4 of the recipe for a full belly and this was the smallest 1/4 so maybe the bigger quarters will have the right amount?