Jump to content


  • Content Count

  • Joined

  • Last visited

  • Days Won


Wade last won the day on May 16

Wade had the most liked content!

Community Reputation

688 Excellent

About Wade

  • Birthday 10/10/1957

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. If you want to become a certified SCA judge then you have a chance at this Years Brew 'n' Q. They are holding 2 courses - one on Friday and the other on Saturday. The cost is £60 plus you need to have joined the SCA online ($40 US). http://steakcookoffs.com to register for the SCA Contact scott@brewnq.co.uk to get yourself booked on the course. Looking forward to seeing you at Brew 'n' Q this weekend (24th -26th May 2019) BrewnQ.co.uk
  2. If it has not already gone I will take it off your hands Cheers, Wade
  3. Wade

    Proq orderded.

    A great piece of kit. You will have hours of fun
  4. Which smoker are you using? The cooking chamber probe should be roughly level with the bottom of the meat and about an inch or so from it. Too close and the cooler meat will cause the probe to give you a lower reading. You are looking to measure air temperature around the meat and so it is important that it should not be touching the meat or directly touching the cooking grate. Try to maintain a good air flow through the smoker and, if necessary, add some foil baffles inside to help distribute the air flow evenly. The position of the top vents will have a big effect on the air flow through the chamber.
  5. Much the same too. I sometimes use wood chunks but more often I use pellets I also place some foil over the snake to act as a heat deflector into the lower part of the cooking chamber With good quality briquettes this gives a good 6-8 hours cooking temperature on a 1.5 Kg load.
  6. Wade

    Hi from Lincolnshire

    To put things in perspective... You will need to eat the equivalent of between 33-150 mg/Kg OF YOUR OWN BODY WEIGHT of Nitrate to suffer the most serious effects. In real terms this equates to eating a lot of Nitrate over a short period of time. When looking at total Nitrate eaten - for an average person death and severe effects of nitrate ingestion are generally associated with doses above 10 g Nitrate. Doses between 2 and 9 g have been reported to cause methemoglobinemia (the reduction in the bloods ability to carry oxygen). You used only 0.96 g of Nitrate for each Kg of your bacon. Some of this will have been lost during the curing process and will not have diffused into the bacon itself. Assuming that each slice of bacon weighs about 25 g then each slice will contain a MAXIMUM of 24 mg Nitrate (0.024 g) Yes, eating a whole Kg of your bacon at one time would likely have some undesirable physiological effects but eating 2 or 3 slices of it in a sandwich (72 mg Nitrate) would not be a problem for a normal healthy adult. An average stick of celery can contain ~160 mg Nitrate...
  7. Wade

    Hi from Lincolnshire

    You would need to eat a lot of it in one go to approach toxic levels so don't panic . Eaten in moderation you will be fine. You may even want to cut some of it into lardons and freeze them in small batches. When used in cooking (stir fries etc.) they will add great flavour, the saltiness will help season the dish and the quantities eaten per person will be relatively small.
  8. Wade

    Hi from Lincolnshire

    Hi Nick Thanks for sharing your method. I have made a couple of comments below - not to criticise the method you used (as you were following the recipe it in good faith) but to help with some background information for when you prepare your next batch. Firstly the cure itself. Bacon would have been traditionally cured using salt that contained Potassium Nitrate (Saltpeter) and the Nitrate would help delay the rancidification of the fats and help develop the traditional pink colour in the meat. One of the main preservation requirements for longer term storage though is the protection against micro organisms (like Botulinum) for which the Nitrate decomposition product, Nitrite, is required. This is why when curing most meats that will be stored we will use a mixture of Nitrite (for immediate protection) and Nitrate (for longer term protection). Both the Nitrate and Nitrite will give the colour and will help preserve the fats. Recent studies though indicate that the Nitrate, when heated to high temperatures - as in frying) are more readily converted to nitrosamines which are indicated in causing increased risk of cancer. Because of the the USA have banned the use of Nitrates in the commercial production of bacon and the EU recommend against its use - though they have not been able to ban it due to the number of "traditional" cured meat products that already existed throughout the EU countries. There is no legislation in place for the production of bacon at home (!) but you may want to err on the side of caution in the future and follow the commercial guidelines. Yes, the use of Cure#1 (which contains Nitrite only) will be a good move for next time . The quantity of cure you used. You used 8 g of Potassium Nitrate PLUS 1000 g of salt. Below I have rounded the calculations to 8 g Nitrate IN 1000 g salt to make the calculations simpler. You used 120 g (0.12 Kg) of Cure for every Kg of meat - which results in 8 x 0.12 g of cure per Kg of meat = 0.96 g of Nitrate / Kg meat To convert to mg/kg (or Parts per Million - Ppm) we multiply by 1000 = 960 mg/Kg (Ppm) which was applied to the meat. This needs to be compared to the commercial permitted limits of Nitrite - which is 150 mg/kg. Taken at face value you used over 6 x the maximum commercially permitted amounts of cure. I do not know your precise method though, and if you lost some of the cure during the curing process (e.g. losing some of the produced brine) then the amount you finished with in your bacon would be less. The salt I am not surprised that it tasted salty as you applied 120 g of salt to each Kg of meat. This would have resulted in a salt concentration of 12%. The average person finds a salt level of 2.5%-3% ideal and over 3% starts to become increasingly too salty. To overcome the saltiness in the bacon sugar is often used, as this helps reduce the salt taste when eaten. Sugar is typically added to the cure at a rate of 50% of the salt. Using the Cure#1 in bacon When your Cure#1 arrives here is a good rule of thumb for calculating what you require For each Kg of meat use 2.5 g of Cure#1, 22.5 g salt and 11 g sugar. During the curing time do not lose any of the brine produced as it needs to stay in contact with the surface of the meat. Good luck with your next batch and we would love to see more photos
  9. Wade

    Hello From LIVERPOOL

    Hi Liam and welcome to the forum. The Kamados are good smokers - you will cook some great meat on it I am sure. I was at a BBQ competition in Belgium at the weekend and about half of the teams were cooking on Kamodos
  10. Wade

    Hi from Scotland.

    Hi @allyby58 and welcome to the forum. Get that BBQ fired up and the warm glow will keep that arthritis at bay whatever the weather
  11. Wade

    Hi from Lincolnshire

    Hi Nicko - great looking bacon . What did you use to cure/flavour method did you use and how long did you smoke it for? Which model of Weber did you buy?
  12. Hi @Lone Star BBQ I use the Cookshack pellets from the American BBQ company. Mostly Hickory. They perform well.
  13. Hi Drew and welcome to the forum. What fish are you catching and grilling? Some will be great for cold smoking but others are better hot smoked. Happy to help you start your journey with either Cheers, Wade
  14. Please conform that you will be attending in Icefever's Woodsmoke 19 Role call post. To save you scrolling down we will also summarise the list of attendees here: Total so far confirmed: 21 Icefever and Rosemary Wade and Joyce Justin Raptor72 and Lee Steve and Jill Steve & Paul Rob & Sharon Steve & Margaret SOTV + 5
  15. Wade and Joyce - Local hotel Will be bringing the chiller trailer... but for some reason Joyce didn't fancy sleeping in it 😱
  • Create New...