markie_q

Has anyone tried to cold smoke mozzarella? Someone I work with has asked for some. 

5 hours ago, Wade said:

The nearest 1/10th of a gram is ideal though if you cannot do this then you could weigh to the nearest lowest gram.

In your example

2.3 grams of Cure#1 gives 150 mg/Kg of Nitrite - This is the maximum that is permitted for commercial bacon

2.0 grams of Cure#1 gives 130 mg/Kg Nitrite - This is still within the effective concentration range of the Nitrite

3.0 grams of Cure#1 gives 196 mg/Kg Nitrite - This is way above the commercial maximum and so is not ideal. Eating the bacon in normal quantities with this level would not pose a significant health hazard but it is best avoided.

When weighed, it does seem like a really small amount. 

As all the ingredients are white, it didn't feel like there was much cure compared to the a&o ones I've used previously. I guess that's why accurate weighing is essential as if I was eye balling it, I'd definitely have added more. 

34 minutes ago, Raptor72 said:

You know I said that to them . I might see if I can start importing them in or something 

 

Could be a nice little earner. They're such a simple but effective idea. You'd imagine they should be an easy sell, if there is ever such a thing. 

40 minutes ago, Raptor72 said:

Yeah I lost out on a used proQ gutted 

You know they haven’t got the grill half or the ash collector pan in the Uk . I’ve asked them if they are getting them in . But they said they haven’t decided. 

I didn't know that. I think the ash collector pan should really come as standard. It's a big ask to empty the ash without it. 

I guess you're going to have to get inventive with some wire cutters and a normal grate to make your own half grate. 

I hope they do bring them out soon. British BBQ is such a growing market and it's a great product. 

3 hours ago, Raptor72 said:

Ooh I saw the pro q I liked the look of that too 

I've only had mine since around March this year, but can't fault it at all. It's incredibly versatile and terrific value for money. Was a tough choice between that and the Weber smokey mountain and think most are happy with whichever one they go for.

I'm finding I'm using it more like a pit barrel each time though, love cooking a spatchcocked chicken with the water pan removed, or hanging chicken halves.

 Love the simplicity and ruggedness of a out barrel though. So much space to play with. Like the half grate they do, so you can hang on one side and have smaller items on the other. I bet the flavour you get is going to be outstanding

11 minutes ago, Wade said:

The salt and sugar is fine weighed to the nearest gram but the cure is best weighed to the nearest 0.1 gram. If you can only weigh it to the nearest gram then don't be paranoid as there are large safety factors built in.

I followed the advice on one of the other threads and picked up some jewellery scales from Amazon. It's not easy getting it to the nearest 100th of a gram. A tenth is doable 😂

1 minute ago, Wade said:

If you are using Cure#1 that is spot on 

Yes cure #1

I did it with your spreadsheet, was just concerned I'd done it wrong!

Thanks as always for the advice. 

Hi guys,

Does this calculation sound correct?

Meat weight 958g

Cure  2.3g

Salt 21.65g

Sugar 11.98g

5 hours ago, Raptor72 said:

Hey I have got a weber and built a uds . But wanted one originally. Got it for £208 . Hopefully will be ok I’m fed up of adjusting temp etc 

and would like to get a cabinet smoker at some point 

A great price. I'm sure you'll have lots of fun with it. I try and mimic one with my proq frontier, but would prefer the original. 

Is there anywhere I can find a list of different home cure recipes?

On 11/27/2018 at 7:04 PM, Raptor72 said:

Have ordered a pit barrel as Xmas present 

Not sure if I’m allowed to use it before December 25th ! 

So a review may be in January 

Major jealousy here! Love pit barrel cookers.  

Ordered from weschenfelder. Get ready for my annoying questions about how to use your cure calculator by the end of the week 😁

They do look great. We do a bit of sous vide so the clear ones are versatile for us.

Because if the amount you need to get into the machine, the 30 X 20 will probably be best still with those 20 X 16 boards. 

Love the look of that bresaola looks great. Not heard of it before. 

I've been using 20 X 30 cm bags so far, just because that's what I've had. What size bags and boards do you use? 

Don't worry Wade, I knew you'd be very very busy! 

Is Waschenfelder the place you get the back boards and vac bags from too?

Where do you buy Cure #1 from? 

23 hours ago, Icefever said:

I've got to do a Pastrami, I love it.  That looks great matey,  I've bookmarked this page a while back,  having seen the place on TV.

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe

Thanks for the link, will do don't research!

As well as the bacon cures I've used from Angus and Oink, I also picked up a pastrami cure. First batch was finished today and wow it was amazing. Took a similar time to cure as the bacon and then had to be hot smoked with cherry wood for seven hours, but well worth it. Does anyone have a recipe for a home made pastrami cure?

I'm not one of the experts, but I've always used smokewoodshack for chips, chunks and dust. Can't fault them for quality or service. 

It's an interesting question. I have no idea myself though. Sure someone will be along soon to enlighten is both. 

When I put meat in a hot smoker, I never rotate it, so I'm guessing not. 

Thanks Wade. Lots to learn in that video that I didn't know. 

After you've cold smoked garlic bulbs, do you vac pack them too?

19 minutes ago, Wade said:

Yes I vac pack it

Thanks Wade, will put some in with the garlic and cheese later today. 

Do you vac pack it to wrap it?

4 hours ago, Icefever said:

While we were waiting for the rennet to do its work on the milk for our cheese making,  we got around to putting both batches of loin through the slicer. This lot has been drying for nearly 5 days, that's the longest we've left ours since starting making bacon. It all went off fine, all we have to do today is vac pack and another load hits the freezer.

 

Ice.

 

Sweetcure on the left....S&P t'other one.

Looks very tasty, what are the benefits of leaving it to dry for five days?