Bacon

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Jogeephus
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Re: Bacon

Post by Jogeephus » Tue Jan 22, 2019 2:26 pm

skyhightree1 wrote:
sstterry wrote:
skyhightree1 wrote:
Depends on the slabs weight as far as amount goes but I use kosher salt, brown sugar and real pure grade maple syrup. I usually let it stay in bags in the fridge for 8 days take it out rinse it then smoke it the next day. My mom likes pepper bacon like my grandpa used to do so I did put 2 slabs of salt and pepper bacon in the smoke House.

No curing salt?


No Sir.. I only use that on my hams. Ive never used it on bacon. Do you cure your own bacon? Do you use curing salt on yours ?


Smoking meat without curing salt. Are you not worried about botulism? What temperature are you running your smoker?


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Re: Bacon

Post by True Grit Farms » Tue Jan 22, 2019 2:50 pm

Jogeephus wrote:
skyhightree1 wrote:
sstterry wrote:No curing salt?


No Sir.. I only use that on my hams. Ive never used it on bacon. Do you cure your own bacon? Do you use curing salt on yours ?


Smoking meat without curing salt. Are you not worried about botulism? What temperature are you running your smoker?

Is there any problem with putting curing salt in every thing you grind?
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Re: Bacon

Post by skyhightree1 » Tue Jan 22, 2019 3:15 pm

Jogeephus wrote:
skyhightree1 wrote:
sstterry wrote:No curing salt?


No Sir.. I only use that on my hams. Ive never used it on bacon. Do you cure your own bacon? Do you use curing salt on yours ?


Smoking meat without curing salt. Are you not worried about botulism? What temperature are you running your smoker?


Usually 250 or so I get internal temp to 150-160 take off let them cool in fridge
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Re: Bacon

Post by Jogeephus » Tue Jan 22, 2019 3:26 pm

True Grit Farms wrote:
Jogeephus wrote:
skyhightree1 wrote:
No Sir.. I only use that on my hams. Ive never used it on bacon. Do you cure your own bacon? Do you use curing salt on yours ?


Smoking meat without curing salt. Are you not worried about botulism? What temperature are you running your smoker?

Is there any problem with putting curing salt in every thing you grind?


Not at all as long as you use it per the label. It reacts and breaks down so their is very little if any left if you follow the instrutions. General rule though is you should always use curing salt when you are smoking meats or have meat in an aneorobic environment which is between 40 - 140F. Once the toxin is released you are in for trouble unless you cook the meat to 180F and keep it there for 10 minutes. This is why the old timers always boiled their canned green beans so long that they turned to mush.
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Re: Bacon

Post by Jogeephus » Tue Jan 22, 2019 3:28 pm

skyhightree1 wrote:
Jogeephus wrote:
skyhightree1 wrote:
No Sir.. I only use that on my hams. Ive never used it on bacon. Do you cure your own bacon? Do you use curing salt on yours ?


Smoking meat without curing salt. Are you not worried about botulism? What temperature are you running your smoker?


Usually 250 or so I get internal temp to 150-160 take off let them cool in fridge


You should be fine then but your bacon might be greasy than it should be since you have your heat up so high you are rendering fat.
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Re: Bacon

Post by True Grit Farms » Tue Jan 22, 2019 3:41 pm

Jogeephus wrote:
True Grit Farms wrote:
Jogeephus wrote:
Smoking meat without curing salt. Are you not worried about botulism? What temperature are you running your smoker?

Is there any problem with putting curing salt in every thing you grind?


Not at all as long as you use it per the label. It reacts and breaks down so their is very little if any left if you follow the instrutions. General rule though is you should always use curing salt when you are smoking meats or have meat in an aneorobic environment which is between 40 - 140F. Once the toxin is released you are in for trouble unless you cook the meat to 180F and keep it there for 10 minutes. This is why the old timers always boiled their canned green beans so long that they turned to mush.

Thanks Joe, you enlightened me on botulism years ago, "it'll kill you". I've been adding about a table spoon to 10 lbs of ground meat ever since. Sure turns pretty red meat brown quickly is the only thing that I've noticed
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Re: Bacon

Post by Jogeephus » Tue Jan 22, 2019 3:59 pm

True Grit Farms wrote:
Jogeephus wrote:
True Grit Farms wrote:Is there any problem with putting curing salt in every thing you grind?


Not at all as long as you use it per the label. It reacts and breaks down so their is very little if any left if you follow the instrutions. General rule though is you should always use curing salt when you are smoking meats or have meat in an aneorobic environment which is between 40 - 140F. Once the toxin is released you are in for trouble unless you cook the meat to 180F and keep it there for 10 minutes. This is why the old timers always boiled their canned green beans so long that they turned to mush.

Thanks Joe, you enlightened me on botulism years ago, "it'll kill you". I've been adding about a table spoon to 10 lbs of ground meat ever since. Sure turns pretty red meat brown quickly is the only thing that I've noticed


It shouldn't be turning it brown. Should turn it red like the color of ham. Also, a TBS is too much. For 10 lbs you only need 2 tsp. Mix this with your salt and mix it with the meat well. Best to cover it then and let it sit overnight in the fridge to let the nitrite work.

The very best way to do it is to mix your salt and cure and add this to your cut up meat into sizes that will fit in your grinder then cover it and leave it for 2-3 days in the fridge then grind it. The browning you are seeing is most likely from oxidation.
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Re: Bacon

Post by skyhightree1 » Tue Jan 22, 2019 4:48 pm

Jogeephus wrote:
skyhightree1 wrote:
Jogeephus wrote:
Smoking meat without curing salt. Are you not worried about botulism? What temperature are you running your smoker?


Usually 250 or so I get internal temp to 150-160 take off let them cool in fridge


You should be fine then but your bacon might be greasy than it should be since you have your heat up so high you are rendering fat.


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Re: Bacon

Post by TCRanch » Tue Jan 22, 2019 6:17 pm


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Re: Bacon

Post by skyhightree1 » Tue Jan 22, 2019 6:47 pm

TCRanch wrote:Imageprintscreen


I need that
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