Simon

Thanks guys. I was using the curing salt from the pack Wade supplies with his curing kit. It was 5-10 grams extra of that so I’m hoping it’s ok.

Hi guys. Yesterday I started the curing process of two pieces of pork loin with Wade’s curing pack (thank you again for this Wade). Sadly I hadn’t noticed until the second cure that the scales I used were off. I weighed my second cure out several times, realising that for some reason it is off by 5-10g when first weighing out. I’m concerned that if the food could be dangerous to eat and If I should throw it in the bin. It was a 1kg pork loin that may have 32-37g of curing salt when it only needs 27.5. obviously I’ll be getting new scales. thanks for any help.

Don’t worry about the first time not going perfect mate. I tried curing my first bit of bacon just before Christmas and it wasn’t perfect. I somehow didn’t evenly cover the whole loin, which resulted in part of the meat being darker than the other. I’ll be trying again within the next couple of weeks and hopefully get it right.

Merry Christmas to everyone. I hope everyone has a great time.

Thanks for that Wade. I’ll try again and hopefully get it right. I’ve tasted it and it’s good, a little bit salty but definitely better than any bacon I’ve had from the shops.

I did. Hopefully it’s fine or I’ve got to sort out dinner for tomorrow.

I’ve just finished the 10 day’s curing process following the cure Wade kindly gave me. used a pork loin I got in Sainsbury. only question I have is I’ve found the pork has got some discolouration (in photo below). I used both the cure and pepper seasoning, so not sure if that helps. Any information would be appreciated.

Nice one Phil. I’ve started my first bacon following Wade’s instructions in his cure pack. I have to take it out the fridge on Saturday and see how I did.

This is a daft question but do you need to wait until the bird is thawed before starting to brine it?

Cheers for that information Ice. I was wondering what sand to use, and since I’ll need to get more play sand for the little ones sand pit, then it’ll be two birds with one stone.

That’s great you make it all yourself. I definitely want to start making more of my own stuff. I very rarely buy sauces anymore. I’d rather just make my own. If I had a larger garden I would grow some veg. For now I make do with my herb garden.

I always try to cook different things when I get in the kitchen. I have always thought about making my own pasta but don’t have much time/space.

Hi Cromus. I suppose the important factor is if you have the money to spare. We all have a wish list that is ever growing, but if it will stretch you to buy it then it’s never worth it. The 28” should be big enough for 2 people in my opinion, but I admit I don’t know much about these products, only read the articles you posted. If you bite the bullet and get one then let us know what you think.

I’m hoping to use it at the weekend for the first time. Just ordered in some briquettes, now deciding what to make.

Pretty good deal. Usually that price for one piece.

Always worth having a little look about and you will generally find something on a deal.

Hi guys. Was looking for advice while using the WSM. It arrived earlier in the week and the wife has chosen not to kill me for buying it without talking to her (for now). What’s the best method to use? How open should I have the vents? Sand or water? any help would be greatly appreciated. Simon

Hi Jimbo Welcome to the group. There’s a lot of good advice on here if you need it.

Very kind of you Wade. Just PM’d you.

I really should try doing bacon. I just never get round to giving it a go.

The Kamado does seem to be a fantastic bit of kit, same as the Big Green Egg, but both seem so expensive. Smart idea what you did Phil.

That’s a price.

Yep it got me. I’ve just brought a WSM at 0520 without telling the wife. My Christmas present is more expensive than the kid’s. Well everyone it was nice knowing you all, but sadly in about 2 hrs I will be running for my life.

They are brilliant. I listen to most of them. He has had some amazing people on them.

Chris Kresser was a vegan for a while but as he explains some people’s bodies just can’t cope with being vegan and he almost died. It’s worrying that documentaries like this can be put out and they are so influential but full of false information.