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[NanaFoods]

SlackJawChef, on 2009-11-07 21:24:27, said:

Potassium nitrate... that's Salt peter Right??........

S.J.C

That is correct, sir.

[kikoman]

SlackJawChef, on 2009-11-07 08:40:05, said:

Kikoman... Could you please post a picture of the packet...

S.J.C


I hit a dead end again, what was sold to my wife was Potassium Nitrate (salt peter) not Sodium nitrite.

My wife has a friend that makes Thai sausage that uses salt peter in her sausage ,we have been eating that for years without any ill effects.

But I chose not to use it in my sausage making at this time. I need to read up more information on it.

Cheers:

[SlackJawChef]

kikoman, on 2009-11-08 07:22:44, said:

SlackJawChef, on 2009-11-07 08:40:05, said:

Kikoman... Could you please post a picture of the packet...

S.J.C


I hit a dead end again, what was sold to my wife was Potassium Nitrate (salt peter) not Sodium nitrite.

My wife has a friend that makes Thai sausage that uses salt peter in her sausage ,we have been eating that for years without any ill effects.

But I chose not to use it in my sausage making at this time. I need to read up more information on it.

Cheers:

I'll PM you the Phone # of the place I get mine... they can ship it to you..

S.J.C

[David006]

Hi mates:
Interesting I looked at that ad too..basically a marinade yes?

We ( the wife) have been making "bacon" by marinating thin sliced pork belly in fish sauce and a little salt sometimes ( just tossed not soaking) and leaving it in a plastic box in the fridge meat drawer till gone..been doing it for 4 years now as store bought bacon is expensive and lacks "meat" . It is very tasty when fried up crispy...perhaps wouldn't call it bacon per se but great with the wonderful Thai eggs,some fried potatoes with mango/papaya/pineapple/grapes etc for a great breakfast. Also use that rag filtered Thai coffee.. love it!

re chemicals: fish sauce does not contain MSG or any carcinogens that I can see...but who knows..

Don't expect it to compare with Canadian "Back Bacon" with some maple syrup though eh!

[kikoman]

Kikoman... Could you please post a picture of the packet...

S.J.C


I hit a dead end again, what was sold to my wife was Potassium Nitrate (salt peter) not Sodium nitrite.

My wife has a friend that makes Thai sausage that uses salt peter in her sausage ,we have been eating that for years without any ill effects.

But I chose not to use it in my sausage making at this time. I need to read up more information on it.

Cheers:



I'll PM you the Phone # of the place I get mine... they can ship it to you..

S.J.C


Thank you very much for your information! That was a great help .

Thank you:

[glennsup]

Well i have just recieved my kit in the mail and about to put it in the fridge, the responces sound good so here goes, let you know saterday  morning, after my first sandwitch,

[hogheaven]

kikoman, on 2009-10-25 05:54:04, said:

ChefHeat, on 2009-10-08 04:57:59, said:

MaiDong, on 2009-10-07 21:29:51, said:

MaiDong, on 2009-10-07 21:15:06, said:

Mine is a very cold place, I need to keep my beers cold!

Well, after some investigation it seems that a fridge would be fine... Silly me

What do you think is in this brine mix anyway?

The 2 basic requirements would be non-iodized salt (like sea salt) and sugar.
For the smoke flavoring: by reading their method, it appears they might be using smoked salt.
Then again, they may provide you with some liquid smoke... cannot determine which from the information provided.

A 3rd requirement, cure (sodium nitrite), would be needed if actually smoking in a smoker. But reading their 3 examples on their site, I cannot determine if they are using cure in their mix or not, as it appears 2 of their methods require steaming (which would not necessitate a cure, as the steam-heat would kill bacteria). Not something I am familiar with, perhaps these are English-style methods? German?? Scandinavian??

I wish some information please, (Sodium nitrite) Nitrate salt, what are the Thai names , do you know?
I am planning on DIY dry cure in the fridge, I know that after that curing process you have an end product ,Bacon. No further action needed,

I would also ask what you use in the dry cure to give it the smoked flavor?

This is my 1st attempt to cure bacon, I just need to go into Nakhon Sawan to buy the pork belly.

Thank you in advance, for any info you may provide!

Well DRY CURE is just that no staem or water , i am suprised that you all want to use what you get in store,
Dry Cure take a week in cure ( daily rotation) and takes more than just salt to get real flavor and to draw out all the blood and water , the flavor comes from the cure but you must REALLY smoke it to get REAL smoke flavor..........

You can put any meat in salt water and cure it but you get what you want like REAL Brit , Bacon from Dry cure , the real flavor take about 50 spices to get the real flavor you miss from Brit,  Scandinavian, bacon .
I cure 100-500 or more KG a week and use a blend from England that the Butchers there use ( same supplier) and most add there own little twist for there area. I do the same ...............if you thing salt is the only flavor ( you are wrong) ......it is one of the 4 we can taste in the mouth.....then you are wrong ,,,,,smell has also got to be a part and salt is all you get if that is all you use........

You will find you are always happy when you make something yourself ,,,,i find i like to enjoy my free time doing other things than makeing food ,,,,,,i work so i can buy food ,,,,,,,,i play fishing , golfing, playing...........

Edited by hogheaven, 2009-11-23 11:19:29.

[kikoman]

Well at long last, I am in the process of putting the finishing touches on my smoker, I made it mostly out of Thai pipes, I am going to try it out,while it is not complete as I left room for future modifications!

1st I purchased 2 Thai open ended pipe for 120 baht each.
I also purchased 2 cement drainage pipe for 85 baht each.
Also purchased 20 cement block at 5 baht each.
 IMAG0012.jpg   470.84K   2 downloads
 IMAG0011.jpg   477.63K   4 downloads
 IMAG0010.jpg   672.78K   4 downloads

I laid then out to follow the plan I had in mind.

When I was satisfied, I put in the foundations and cemented all in place.
 IMAG0018.jpg   558.29K   3 downloads
 IMAG0020.JPG   636.17K   2 downloads
 IMAG0019.jpg   649K   2 downloads

You will notice that in imag0018, I cemented some little Thai red bricks at the inlet of the smoke pipe. This was an attempt to defuse the heat and to not get a hot spot at the top of my smoker ( hope it works)

 IMAG0003.jpg   458.56K   2 downloads
 IMAG0001.jpg   641.1K   2 downloads
 IMAG0002.jpg   493.69K   2 downloads
 IMAG0004.jpg   741.59K   2 downloads

I laid some adobe bricks over the smoke pipe ,but I did not cement it in place yet.
I added a shelf to place my bacon on.
I placed the 2nd large pipe section on top of the 1st one.
I drilled holes in the large pipe and placed iron bars to hang my meat on.
Build the top out of my old wood fence, and drill 2 vents on top to control the  heat in the smoking chamber.
Drill a hole in which to place my meat thermometer, (hope that works)

This smoker was very cheap to construct

That all there was to it, I will try it out in a few days!
I am hoping it will work, I see no reason why it shouldn't work.

Will post the results later.

Cheers:

[SlackJawChef]

kikoman, on 2009-12-12 21:24:52, said:

Well at long last, I am in the process of putting the finishing touches on my smoker, I made it mostly out of Thai pipes, I am going to try it out,while it is not complete as I left room for future modifications!

1st I purchased 2 Thai open ended pipe for 120 baht each.
I also purchased 2 cement drainage pipe for 85 baht each.
Also purchased 20 cement block at 5 baht each.
IMAG0012.jpg
IMAG0011.jpg
IMAG0010.jpg

I laid then out to follow the plan I had in mind.

When I was satisfied, I put in the foundations and cemented all in place.
IMAG0018.jpg
IMAG0020.JPG
IMAG0019.jpg

You will notice that in imag0018, I cemented some little Thai red bricks at the inlet of the smoke pipe. This was an attempt to defuse the heat and to not get a hot spot at the top of my smoker ( hope it works)

IMAG0003.jpg
IMAG0001.jpg
IMAG0002.jpg
IMAG0004.jpg

I laid some adobe bricks over the smoke pipe ,but I did not cement it in place yet.
I added a shelf to place my bacon on.
I placed the 2nd large pipe section on top of the 1st one.
I drilled holes in the large pipe and placed iron bars to hang my meat on.
Build the top out of my old wood fence, and drill 2 vents on top to control the  heat in the smoking chamber.
Drill a hole in which to place my meat thermometer, (hope that works)

This smoker was very cheap to construct

That all there was to it, I will try it out in a few days!
I am hoping it will work, I see no reason why it shouldn't work.

Will post the results later.

Cheers:

Looks great Kikoman

good for doing cool smoking.... If you keep a big block of ice in the bottom you might even be able to cold smoke for a few day's just replace the ice block once or twice... cant wait to see what you are going to try first ..... I am getting ready to smoke a load of ham's for Christmas next week... it's not to late for you to try a small ham and have it for Christmas too,

I keep meaning to up load my smoked English style back bacon pic's but I just haven't got a round to it ... been getting busy at the shop gearing up for the Chrimbo rush..

Just a thought though, you might want to put a big rock on top, to keep out the Soi dog's .....

Keep up the good work

S.J.C

Edited by SlackJawChef, 2009-12-15 17:38:46.

[kikoman]

I smoked some catfish (Pla Douk) for my wife, used coconut husks as she requested,
they came out pretty good, did not have time to take a picture, as she served them up and we ate them.Added on one more row of block , and a cement top to the fire pit, as it was hard to keep my fire ,as I wanted it.

I am still having problems getting the Sodium Nitrite, no one would answer the phone in Bangkok ,called Pattaya talked to a lady there and placed my e-mail order and waited, no reply. my wife called Pattaya again, talked to the same lady, sent in my e-mail order for 20 kilos, still waiting that was over a week ago, as soon as I get it I will start smoking bacon and ham.

Cheers:

[callum06]

Is it true that frozen meat can't be used? It can only be fresh meat.... also, the stuff curing salt from "Royal.....phuket" is that ready to use? just add your sugar and other spice?

[SlackJawChef]

callum06, on 2009-12-16 09:46:16, said:

Is it true that frozen meat can't be used? It can only be fresh meat.... also, the stuff curing salt from "Royal.....phuket" is that ready to use? just add your sugar and other spice?

I use the stuff from Royal at the moment .... it is pre-mixed so just replace the salt portion of your recipe with it..... although I find that Royal has the worst customer service of any company I deal with .... and it is western owned and operated so there is no excuse ... many Thai run company's put them to shame for there customer service .... well Basil Fawlty would put them to shame for there customer service...... so I am sourcing new suppliers for the hard to find things... as I don't want to support Royal any more..... they are both rude and incompetent...... not appealing traits I look for in suppliers......

S.J.C

Edited by SlackJawChef, 2009-12-16 12:11:48.

[Gary A]

The pictures are for a good cold smoker. There is a big difference. For ham or bacon you want a cold smoker. Most smokers or so called smokers are actually smoke cookers. I don't remember the temperatures but smoke cookers actually cook the meat as it smokes it. Cold smokers are a part of the curing process.

[kikoman]

SlackJawChef, on 2009-12-16 12:10:08, said:

callum06, on 2009-12-16 09:46:16, said:

Is it true that frozen meat can't be used? It can only be fresh meat.... also, the stuff curing salt from "Royal.....phuket" is that ready to use? just add your sugar and other spice?

I use the stuff from Royal at the moment .... it is pre-mixed so just replace the salt portion of your recipe with it..... although I find that Royal has the worst customer service of any company I deal with .... and it is western owned and operated so there is no excuse ... many Thai run company's put them to shame for there customer service .... well Basil Fawlty would put them to shame for there customer service...... so I am sourcing new suppliers for the hard to find things... as I don't want to support Royal any more..... they are both rude and incompetent...... not appealing traits I look for in suppliers......

S.J.C

My wife called the lady that answers the phone in Pattaya, and she explained to her the lack of a responds to my first order and the big time lag to my second order. She asked my wife to hang up the phone and she would trace my shipment. She called back about ten minutes later and said our order was in Nakhon Sawan and we would get it the next day and it was delivered as she stated.

Thank you for the lead, it took a while but I have two sides of bacon curing in the fridge. At long last!

Thanks Again, Kikoman:

Cheers: