Yup, please post some details of how to turn a doohickey into a thingummy-bob that will flavor the bacon, cure the hams, and smoke the ribs, PLEASE!
0
Bacon
Started by NIB, 2009-10-06 09:01
#52
kikoman
Senior Member Posted 2009-10-25 09:54:04
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! #53
NanaFoods
Groovy Member Posted 2009-10-25 11:45:59
I wish some information please, (Sodium nitrite) Nitrate salt, what are the Thai names , do you know? I asked my wife... she is not aware of any Thai name...other than "so-di-um ni-trite". Quote 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, Wrong - especially if you are going for American bacon. It really needs to be smoked the old-fashioned way. Otherwise you end up with saltpork, or if flavored with the right spices, perhaps pancetta. Quote I would also ask what you use in the dry cure to give it the smoked flavor? For a dry cure smoke-cheat, you can use smoked salt But you just wont get the same lovely flavor of real smoke. I just made some more bacon at home last week - about 3-kilos this time. No fancy marinade, just 1-cup light-brown sugar and 1-cup salt, plus a bit of cure (based on meat weight and method), and about 2-Ltr filtered water - this time used about 1-Tb black pepper for a little flavor. I used a brine, as opposed to dry cure. Marinated/cured it in the fridge for about 2-weeks. I have a home-made brick smoker; ugly as sin - but it works. I used mango wood (cheap and easy to find "up-country") to smoke it for 18-hours with heavy smoke. And man, did it come out delicious!!! I really like the mango wood smoke -- seems rather smooth -- no acrid or harsh flavors. I used large semi-green logs, so they smolder well over charcoals, produce a heavy smoke, but don't really catch fire. I like the larger logs for several reasons, but mainly so I can start the smoking process around 6pm, when its cooler outside, and two or so in the burn chamber will last through the night. Then I can restock the wood the next morning, and finish smoking until noon. 18-hours Quote 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, good luck. Its a very easy, fun, and satisfying hobby... - not to mention tasty, and can save money. #54
NanaFoods
Groovy Member Posted 2009-10-26 08:38:43
Forgot to mention... before smoking, give the bacon an ice-water soak in plenty of filtered water and clean ice for 1-hour. This extracts any excess salt and sugar.
Salt and sugar, besides flavoring, also help in the curing process by pulling water out of the meat as well as any microbes, killing them. Once cured, the bath brings levels down to the right palatable level. After soaking, hang the meat until somewhat dry to the touch before smoking. A gentle fan can help speed up the process. Put a pan with newspaper or some absorbent material underneath it as it will drip. Edited by ChefHeat, 2009-10-26 09:19:15. #55
kikoman
Senior Member Posted 2009-10-26 11:07:59
Forgot to mention... before smoking, give the bacon an ice-water soak in plenty of filtered water and clean ice for 1-hour. This extracts any excess salt and sugar. Salt and sugar, besides flavoring, also help in the curing process by pulling water out of the meat as well as any microbes, killing them. Once cured, the bath brings levels down to the right palatable level. After soaking, hang the meat until somewhat dry to the touch before smoking. A gentle fan can help speed up the process. Put a pan with newspaper or some absorbent material underneath it as it will drip. Thank you for you input, I will have to do a bit of reading on the subject of smoking or making a smoker, I am in the process of building a horno -Pizza brick oven- as soon as I finish that I will plan on making a smoker for cheap. Would you take a picture of your smoker and include the picture in one of your post. I will include a picture of my Horno, as I learn to place it on another post, I also will include a picture of my failed fish pond project. It worked good until the weather heated up and the fish died, maybe some one out there can give me an idea what to make with it . Attached Files
Edited by kikoman, 2009-10-26 11:13:22. #56
NanaFoods
Groovy Member Posted 2009-10-26 12:06:35
Hey, nice job on the horno!!
 Much more aesthetically pleasing than my smoker. Could you build me one?  I'll see if I can dig a pic of my smoker... I posted it once someplace here, but since have had my data disk go out on me. OK, found an old pic... like I said, its ugly, but it works. I'm sure someone with your skill could make one in a day - only prettier. There are a few steel bars inside the taller meat-hanging chamber, first cinder-block section down from the top, to accommodate meat hooks. Attached Files
Edited by ChefHeat, 2009-10-26 12:24:45. #57
kikoman
Senior Member Posted 2009-10-26 14:54:36
Hey, nice job on the horno!! Much more aesthetically pleasing than my smoker. Could you build me one? I'll see if I can dig a pic of my smoker... I posted it once someplace here, but since have had my data disk go out on me. OK, found an old pic... like I said, its ugly, but it works. I'm sure someone with your skill could make one in a day - only prettier. There are a few steel bars inside the taller meat-hanging chamber, first cinder-block section down from the top, to accommodate meat hooks. You gave me an idea of how I could make a smoker! I like your fire box and pipe to the bottom of a 55 gallon steel drum I saw on an other thread or an old refrigerator I may find ! You gave me some ideas on how to do what I want. I made a smaller horno in Arizona for my aunt, using plans from an old Sunset Magazine article. That I believe I still have. but I needed an old paper 30 gallon barrel. mine could have been simple but I Could not get the innards the right size. If you want to make one I could help you via e-mail, and I have plans on making one. I saw some thing in your fire box ,that would make the job a lot easier if you have any more of them, It looks like you made your fire box out of red brick, not the little Thai bricks. let me know and I will do all I can to help you build one. I also need some info from you Re:Sodium nitrate/ nitrate salt and more info on making my own bacon, ham! So let me know if you are interested and I will e-mail you the plans. Thanks for all of you help. Kikoman #58
NanaFoods
Groovy Member Posted 2009-10-26 15:41:59
You gave me an idea of how I could make a smoker! I like your fire box and pipe to the bottom of a 55 gallon steel drum I saw on an other thread or an old refrigerator I may find ! You gave me some ideas on how to do what I want. I made a smaller horno in Arizona for my aunt, using plans from an old Sunset Magazine article. That I believe I still have. but I needed an old paper 30 gallon barrel. mine could have been simple but I Could not get the innards the right size. If you want to make one I could help you via e-mail, and I have plans on making one. I saw some thing in your fire box ,that would make the job a lot easier if you have any more of them, It looks like you made your fire box out of red brick, not the little Thai bricks. let me know and I will do all I can to help you build one. I also need some info from you Re:Sodium nitrate/ nitrate salt and more info on making my own bacon, ham! So let me know if you are interested and I will e-mail you the plans. Thanks for all of you help. Kikoman Yes, those are red fire bricks. You cant see in the pic, but there is a one-brick hole I left at the bottom of the fire box for oxygen intake, that I can dampen by sliding a loose brick in front it or half filling the hole with the loose brick turned sideways. There is a metal grate that sits just above the hole level where I start the charcoals, and room to lay wood on top. for information on curing meat, this site has a lot of resources to study: http://home.pacbell.net/lpoli/ Read here for safety info: http://home.pacbell....li/page0004.htm Here is a good one to read through: http://www.bbqguide....meatsmoking.php Yes, please email some horno plans. Thanks !! kirk@nanaproducts.com Edited by ChefHeat, 2009-10-26 15:43:21. #59
kikoman
Senior Member Posted 2009-10-26 17:55:31
You gave me an idea of how I could make a smoker! I like your fire box and pipe to the bottom of a 55 gallon steel drum I saw on an other thread or an old refrigerator I may find ! You gave me some ideas on how to do what I want. I made a smaller horno in Arizona for my aunt, using plans from an old Sunset Magazine article. That I believe I still have. but I needed an old paper 30 gallon barrel. mine could have been simple but I Could not get the innards the right size. If you want to make one I could help you via e-mail, and I have plans on making one. I saw some thing in your fire box ,that would make the job a lot easier if you have any more of them, It looks like you made your fire box out of red brick, not the little Thai bricks. let me know and I will do all I can to help you build one. I also need some info from you Re:Sodium nitrate/ nitrate salt and more info on making my own bacon, ham! So let me know if you are interested and I will e-mail you the plans. Thanks for all of you help. Kikoman Yes, those are red fire bricks. You cant see in the pic, but there is a one-brick hole I left at the bottom of the fire box for oxygen intake, that I can dampen by sliding a loose brick in front it or half filling the hole with the loose brick turned sideways. There is a metal grate that sits just above the hole level where I start the charcoals, and room to lay wood on top. for information on curing meat, this site has a lot of resources to study: http://home.pacbell.net/lpoli/ Read here for safety info: http://home.pacbell....li/page0004.htm Here is a good one to read through: http://www.bbqguide....meatsmoking.php Yes, please email some horno plans. Thanks !! kirk@nanaproducts.com I sent the e-mail and received a failed delivery notice, Let me give you the e-mail address for the ovens. heatkit.com/html/bakeoven.htm If you like an oven click on the picture, get more data. In the mean time I will look up the Sunset Magazine plans. #60
SlackJawChef
Senior Member Posted 2009-10-26 20:02:35
You gave me an idea of how I could make a smoker! I like your fire box and pipe to the bottom of a 55 gallon steel drum I saw on an other thread or an old refrigerator I may find ! You gave me some ideas on how to do what I want. I made a smaller horno in Arizona for my aunt, using plans from an old Sunset Magazine article. That I believe I still have. but I needed an old paper 30 gallon barrel. mine could have been simple but I Could not get the innards the right size. If you want to make one I could help you via e-mail, and I have plans on making one. I saw some thing in your fire box ,that would make the job a lot easier if you have any more of them, It looks like you made your fire box out of red brick, not the little Thai bricks. let me know and I will do all I can to help you build one. I also need some info from you Re:Sodium nitrate/ nitrate salt and more info on making my own bacon, ham! So let me know if you are interested and I will e-mail you the plans. Thanks for all of you help. Kikoman Yes, those are red fire bricks. You cant see in the pic, but there is a one-brick hole I left at the bottom of the fire box for oxygen intake, that I can dampen by sliding a loose brick in front it or half filling the hole with the loose brick turned sideways. There is a metal grate that sits just above the hole level where I start the charcoals, and room to lay wood on top. for information on curing meat, this site has a lot of resources to study: http://home.pacbell.net/lpoli/ Read here for safety info: http://home.pacbell....li/page0004.htm Here is a good one to read through: http://www.bbqguide....meatsmoking.php Yes, please email some horno plans. Thanks !! kirk@nanaproducts.com I sent the e-mail and received a failed delivery notice, Let me give you the e-mail address for the ovens. heatkit.com/html/bakeoven.htm If you like an oven click on the picture, get more data. In the mean time I will look up the Sunset Magazine plans. Hi Kikoman I would like the plans too.... or better yet maybe you could post them in a new thread .... It would be a great project ..... I would love one... and I'm sure many readers would like to see how you built it.. as for the fish pond .. all I can think of is ad some aeration, and some shade tree's or lily pads .... Might be best to ask in the farming forum.... S.J.C .... Hey Kirk ...Glad to see I'm not the only one with an Ugly Smoker...... Now I want a wood fired bread oven..... #61
NanaFoods
Groovy Member Posted 2009-10-26 20:04:02
I sent the e-mail and received a failed delivery notice, Let me give you the e-mail address for the ovens. heatkit.com/html/bakeoven.htm If you like an oven click on the picture, get more data. In the mean time I will look up the Sunset Magazine plans. You got that mesg because my email was full of junk mail. Thanks for informing me, my mailbox is clear now. Thanks for the link. #62
kikoman
Senior Member Posted 2009-10-26 20:50:25
I sent the e-mail and received a failed delivery notice, Let me give you the e-mail address for the ovens. heatkit.com/html/bakeoven.htm If you like an oven click on the picture, get more data. In the mean time I will look up the Sunset Magazine plans. You got that mesg because my email was full of junk mail. Thanks for informing me, my mailbox is clear now. Thanks for the link. Give me a few days and I will try to reconstruct how I built the oven in a picture format ,as I said " when in Thailand use what the Thais use" I will take pictures of the items I used, as I have another base that I started with and my neighbor has the forms in his yard that I used to make the dome. I do not have the plans for my dome, they were just formed out of my head ,as I saw items I could use in the process. I was lucky and found a Thai that had 40 adobe like red bricks. You have those so you are a step ahead of me in the process. you do not have to make a base as high as mine, I made mine high so I would not have to bend my old bones over as I used the ovens. I will give you all the info, I can . I will try to start tomorrow, but the next day I will be in Bangkok for a family house Buddhist Blessing, How would I start a new Topic on the forum? #63
NanaFoods
Groovy Member Posted 2009-10-26 21:42:49
Give me a few days and I will try to reconstruct how I built the oven in a picture format ,as I said " when in Thailand use what the Thais use" I will take pictures of the items I used, as I have another base that I started with and my neighbor has the forms in his yard that I used to make the dome. I do not have the plans for my dome, they were just formed out of my head ,as I saw items I could use in the process. I was lucky and found a Thai that had 40 adobe like red bricks. You have those so you are a step ahead of me in the process. you do not have to make a base as high as mine, I made mine high so I would not have to bend my old bones over as I used the ovens. I will give you all the info, I can . I will try to start tomorrow, but the next day I will be in Bangkok for a family house Buddhist Blessing, How would I start a new Topic on the forum? Yes, should probably start a new topic. There should be a tab at the top of the "Western Food" forum page. Can't wait to see your pictorial. Thanks much. #64
kikoman
Senior Member Posted 2009-10-27 05:23:18
You gave me an idea of how I could make a smoker! I like your fire box and pipe to the bottom of a 55 gallon steel drum I saw on an other thread or an old refrigerator I may find ! You gave me some ideas on how to do what I want. I made a smaller horno in Arizona for my aunt, using plans from an old Sunset Magazine article. That I believe I still have. but I needed an old paper 30 gallon barrel. mine could have been simple but I Could not get the innards the right size. If you want to make one I could help you via e-mail, and I have plans on making one. I saw some thing in your fire box ,that would make the job a lot easier if you have any more of them, It looks like you made your fire box out of red brick, not the little Thai bricks. let me know and I will do all I can to help you build one. I also need some info from you Re:Sodium nitrate/ nitrate salt and more info on making my own bacon, ham! So let me know if you are interested and I will e-mail you the plans. Thanks for all of you help. Kikoman Yes, those are red fire bricks. You cant see in the pic, but there is a one-brick hole I left at the bottom of the fire box for oxygen intake, that I can dampen by sliding a loose brick in front it or half filling the hole with the loose brick turned sideways. There is a metal grate that sits just above the hole level where I start the charcoals, and room to lay wood on top. for information on curing meat, this site has a lot of resources to study: http://home.pacbell.net/lpoli/ Read here for safety info: http://home.pacbell....li/page0004.htm Here is a good one to read through: http://www.bbqguide....meatsmoking.php Yes, please email some horno plans. Thanks !! kirk@nanaproducts.com I sent the e-mail and received a failed delivery notice, Let me give you the e-mail address for the ovens. heatkit.com/html/bakeoven.htm If you like an oven click on the picture, get more data. In the mean time I will look up the Sunset Magazine plans. Hi Kikoman I would like the plans too.... or better yet maybe you could post them in a new thread .... It would be a great project ..... I would love one... and I'm sure many readers would like to see how you built it.. as for the fish pond .. all I can think of is ad some aeration, and some shade tree's or lily pads .... Might be best to ask in the farming forum.... S.J.C .... Hey Kirk ...Glad to see I'm not the only one with an Ugly Smoker...... Now I want a wood fired bread oven..... I will add some info later today, about my building of the Horno, now I wish I had done what you did in showing the step by step fabrication process. once I find the plans I will make sure I put them on the forum or e-mail them to you. The Sunset Mag. plans are for a completely different type Horno. But they both work the same. Cheers Edited by kikoman, 2009-10-27 05:24:41. #65
NanaFoods
Groovy Member Posted 2009-10-27 07:50:29
Hey Kirk ...Glad to see I'm not the only one with an Ugly Smoker...... I wouldn't consider your smoker ugly, my friend ... actually it looks quite nice to me. And it looks like you know what you are doing. I bet if we took a vote, mine would win for "ugliest" as well as "most amateurishly made" ... LOL. But what-the-hey, it still works. And it was super-cheap, and easy, to make. No special materials (or skill) required. Heheh. #66
kikoman
Senior Member Posted 2009-11-06 06:34:08
Hey Kirk ...Glad to see I'm not the only one with an Ugly Smoker...... I wouldn't consider your smoker ugly, my friend ... actually it looks quite nice to me. And it looks like you know what you are doing. I bet if we took a vote, mine would win for "ugliest" as well as "most amateurishly made" ... LOL. But what-the-hey, it still works. And it was super-cheap, and easy, to make. No special materials (or skill) required. Heheh. I would like some information ,if possible. How much Sodium Nitrite do you add per each kilo of pork belly in your rub. Also what is the difference between the pink and white Sodium Nitrate. I have found it but only in the white variety. Cheers: Edited by kikoman, 2009-11-06 06:35:17. #67
SlackJawChef
Senior Member Posted 2009-11-06 08:46:01
Hey Kirk ...Glad to see I'm not the only one with an Ugly Smoker...... I wouldn't consider your smoker ugly, my friend ... actually it looks quite nice to me. And it looks like you know what you are doing. I bet if we took a vote, mine would win for "ugliest" as well as "most amateurishly made" ... LOL. But what-the-hey, it still works. And it was super-cheap, and easy, to make. No special materials (or skill) required. Heheh. I would like some information ,if possible. How much Sodium Nitrite do you add per each kilo of pork belly in your rub. Also what is the difference between the pink and white Sodium Nitrate. I have found it but only in the white variety. Cheers: It has to do with the ration of sodium nitrite to salt... back home it is at about 6% nitrite and 94% salt ... even thought it sounds like a small amount it is enough to make you really sick......if not kill you....if you use it as regular salt when you are cooking.. that is why they dye it pink so there is no mistakes....... but in Germany there is a law baning the sale of sodium nitrite in a ration of more than 0.06% Nitrite to salt ...... and at this low dose you would not be able to consume enough to have an effect. You need to find out the ratio of the mix you have...... if it is the 0.06% white nitrite brining salt's ... you just combine the salt and pink salt weight's and replace it with the mix you have. do not add salt to the mix..... S.J.C #68
NanaFoods
Groovy Member Posted 2009-11-06 13:03:46
Hey Kirk ...Glad to see I'm not the only one with an Ugly Smoker...... I wouldn't consider your smoker ugly, my friend ... actually it looks quite nice to me. And it looks like you know what you are doing. I bet if we took a vote, mine would win for "ugliest" as well as "most amateurishly made" ... LOL. But what-the-hey, it still works. And it was super-cheap, and easy, to make. No special materials (or skill) required. Heheh. I would like some information ,if possible. How much Sodium Nitrite do you add per each kilo of pork belly in your rub. Also what is the difference between the pink and white Sodium Nitrate. I have found it but only in the white variety. Cheers: The difference between pink and white nitrite is the addition of a coloring agent, so as to not confuse it with ordinary table salt. USFDA guidelines specify maximum of 1-oz (28gm) per 100-lbs (45.36 kilos) of dry-cured meat product, or 200ppm (Meat Inspection Regulations, Title 9, Chapter 111, Subchapter A, Code of Federal Regulations, 1974). So, divide according to the amount of meat you intent to process. This is for dry cure meat only, not a brine or chopped meat. Be careful in your measurments if you are using 100% pure nitrite, as I've seen sold here. Most recipes call for Prague Powder or Instacure "curing salts" - which are a 16:1 ratio of salt to nitrite (16 salt, 1 nitrite). If you have 100% nitrite, it would be best to mix it with un-iodized salt in the ratio above (example: 1 Tbsp nitrite mixed with 16 Tbsp un-iodized salt). Using volume measurements should be fine for low volume work, as both salts have nearly the same density: sodium nitrite = 2.168 g/cm3 sodium chloride (salt) = 2.165 g/cm3 However, industrial volumes are measured by weight. If you are a first-timer or novice, read as much as you can on curing meats before attempting something where if a mistake is made, it can be a serious health hazard. #69
SlackJawChef
Senior Member Posted 2009-11-06 18:16:57
Hey Kirk ...Glad to see I'm not the only one with an Ugly Smoker...... I wouldn't consider your smoker ugly, my friend ... actually it looks quite nice to me. And it looks like you know what you are doing. I bet if we took a vote, mine would win for "ugliest" as well as "most amateurishly made" ... LOL. But what-the-hey, it still works. And it was super-cheap, and easy, to make. No special materials (or skill) required. Heheh. I would like some information ,if possible. How much Sodium Nitrite do you add per each kilo of pork belly in your rub. Also what is the difference between the pink and white Sodium Nitrate. I have found it but only in the white variety. Cheers: The difference between pink and white nitrite is the addition of a coloring agent, so as to not confuse it with ordinary table salt. USFDA guidelines specify maximum of 1-oz (28gm) per 100-lbs (45.36 kilos) of dry-cured meat product, or 200ppm (Meat Inspection Regulations, Title 9, Chapter 111, Subchapter A, Code of Federal Regulations, 1974).Hi Chef So, divide according to the amount of meat you intent to process. This is for dry cure meat only, not a brine or chopped meat. Be careful in your measurments if you are using 100% pure nitrite, as I've seen sold here. Most recipes call for Prague Powder or Instacure "curing salts" - which are a 16:1 ratio of salt to nitrite (16 salt, 1 nitrite). If you have 100% nitrite, it would be best to mix it with un-iodized salt in the ratio above (example: 1 Tbsp nitrite mixed with 16 Tbsp un-iodized salt). Using volume measurements should be fine for low volume work, as both salts have nearly the same density: sodium nitrite = 2.168 g/cm3 sodium chloride (salt) = 2.165 g/cm3 However, industrial volumes are measured by weight. If you are a first-timer or novice, read as much as you can on curing meats before attempting something where if a mistake is made, it can be a serious health hazard. Hi Chef Where do you get 100% pure... I didn't think you could buy it that easily.......... I use a product labeled Nitrite brining salt & it only contains 0.06% .... I would like to find pink salt as that's what I am use't to.... but I can mix my own if I can get 100% pure.. I have a good set of digital scales down to 0.01 gram Kikoman If I where you I would ask who you bought it from.. exactly what you have, as it could kill you if you use the wrong ration.... S.J.C #70
kikoman
Senior Member Posted 2009-11-07 07:26:41
Hey Kirk ...Glad to see I'm not the only one with an Ugly Smoker...... I wouldn't consider your smoker ugly, my friend ... actually it looks quite nice to me. And it looks like you know what you are doing. I bet if we took a vote, mine would win for "ugliest" as well as "most amateurishly made" ... LOL. But what-the-hey, it still works. And it was super-cheap, and easy, to make. No special materials (or skill) required. Heheh. I would like some information ,if possible. How much Sodium Nitrite do you add per each kilo of pork belly in your rub. Also what is the difference between the pink and white Sodium Nitrate. I have found it but only in the white variety. Cheers: The difference between pink and white nitrite is the addition of a coloring agent, so as to not confuse it with ordinary table salt. USFDA guidelines specify maximum of 1-oz (28gm) per 100-lbs (45.36 kilos) of dry-cured meat product, or 200ppm (Meat Inspection Regulations, Title 9, Chapter 111, Subchapter A, Code of Federal Regulations, 1974). So, divide according to the amount of meat you intent to process. This is for dry cure meat only, not a brine or chopped meat. Be careful in your measurments if you are using 100% pure nitrite, as I've seen sold here. Most recipes call for Prague Powder or Instacure "curing salts" - which are a 16:1 ratio of salt to nitrite (16 salt, 1 nitrite). If you have 100% nitrite, it would be best to mix it with un-iodized salt in the ratio above (example: 1 Tbsp nitrite mixed with 16 Tbsp un-iodized salt). Using volume measurements should be fine for low volume work, as both salts have nearly the same density: sodium nitrite = 2.168 g/cm3 sodium chloride (salt) = 2.165 g/cm3 However, industrial volumes are measured by weight. If you are a first-timer or novice, read as much as you can on curing meats before attempting something where if a mistake is made, it can be a serious health hazard. Thanks for the information, I will make sure of what I am using before I use it. Cheers: #71
kikoman
Senior Member Posted 2009-11-07 07:41:54
Kikoman If I where you I would ask who you bought it from.. exactly what you have, as it could kill you if you use the wrong ration....
S.J.C [/quote] I definitely plan to do that, I will look at the package for any percentage on it, as it is written in Thai, I will have my wife inquire as to its ingredients, I will just put off my bacon project till I gather more info, Thanks for your input. Cheers: #72
SlackJawChef
Senior Member Posted 2009-11-07 08:40:05
[/quote]
I definitely plan to do that, I will look at the package for any percentage on it, as it is written in Thai, I will have my wife inquire as to its ingredients, I will just put off my bacon project till I gather more info, Thanks for your input. Cheers: [/quote] Kikoman... Could you please post a picture of the packet... S.J.C #73
NanaFoods
Groovy Member Posted 2009-11-07 09:48:58
Hi Chef Where do you get 100% pure... I didn't think you could buy it that easily.......... I use a product labeled Nitrite brining salt & it only contains 0.06% .... I would like to find pink salt as that's what I am use't to.... but I can mix my own if I can get 100% pure.. I have a good set of digital scales down to 0.01 gram S.J.C Hi SJC, I had a tougher time finding a mixed "curing salt" similar to Prague or Instacure. I still havent found one. Last I used I brought from the States. When I initially started looking, I had asked my wife if she knew where to get the stuff they make "naem" with. She brought home some totally cool-looking potassium nitrate -- very large and prism-like solid clear crystals - 100% pure for sure. It wasnt what I was expecting, nor my preference, but it worked in a pinch. Then I found some 100% sodium nitrite from Pure Chemical (Thailand), but had to buy several kilos for them to even take an order. I got enough to last a lifetime now, I think. (BTW - its not listed on their website) I made sure to get the MSDS and Spec sheets from Pure Chem, so as to be certain about what I have - and yep, it's 100% and unadulterated. The closest thing I've seen to what you are talking about is Morton Tender Quick, which is 0.5% sodium nitrite plus 0.5% sodium nitrate - the balance being salt and sugar. You basically use it by the cupful; no need to add additional sugar or salt - they have a few recipes on the package, which is a 2-lb bag. It is not the same as Prague or Instacure, which are more concentrated at 16:1 ratio. Edited by ChefHeat, 2009-11-07 09:59:29. #74
kikoman
Senior Member Posted 2009-11-07 13:49:01
I definitely plan to do that, I will look at the package for any percentage on it, as it is written in Thai, I will have my wife inquire as to its ingredients, I will just put off my bacon project till I gather more info, Thanks for your input. Cheers: Kikoman... Could you please post a picture of the packet... S.J.C Sorry, I can not my wife took it back to Lat Yao to get the information on it, I can do that ,when she returns. Cheers, #75
SlackJawChef
Senior Member Posted 2009-11-07 21:24:27
Hi Chef Where do you get 100% pure... I didn't think you could buy it that easily.......... I use a product labeled Nitrite brining salt & it only contains 0.06% .... I would like to find pink salt as that's what I am use't to.... but I can mix my own if I can get 100% pure.. I have a good set of digital scales down to 0.01 gram S.J.C Hi SJC, I had a tougher time finding a mixed "curing salt" similar to Prague or Instacure. I still havent found one. Last I used I brought from the States. When I initially started looking, I had asked my wife if she knew where to get the stuff they make "naem" with. She brought home some totally cool-looking potassium nitrate -- very large and prism-like solid clear crystals - 100% pure for sure. It wasnt what I was expecting, nor my preference, but it worked in a pinch. Then I found some 100% sodium nitrite from Pure Chemical (Thailand), but had to buy several kilos for them to even take an order. I got enough to last a lifetime now, I think. (BTW - its not listed on their website) I made sure to get the MSDS and Spec sheets from Pure Chem, so as to be certain about what I have - and yep, it's 100% and unadulterated. The closest thing I've seen to what you are talking about is Morton Tender Quick, which is 0.5% sodium nitrite plus 0.5% sodium nitrate - the balance being salt and sugar. You basically use it by the cupful; no need to add additional sugar or salt - they have a few recipes on the package, which is a 2-lb bag. It is not the same as Prague or Instacure, which are more concentrated at 16:1 ratio. Hi Chef The stuff I get is imported from Germany... I get it from the Royal food's, they sell in 1kg and 25kg bag's..... you just add your sweet component.. 130thb a kg..... Potassium nitrate... that's Salt peter Right??........ S.J.C |
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