Study done: Consuming; Pork Fat and Alcohol, Beef Fat and Alcohol, Seed Oils and Alcohol; Pork Fat; extremely low Liver Damage, Beef Fat; No Liver Damage, Seed Oils; Massive Liver Damage Sodium Nitrate: A Poison at any level... it is not needed, sit your bacon in light bed of Course Sea Salt, cane sugar to reduce salt taste (processed sugar is what gives you major health issues, salt is an essential mineral, look it up, that's why when in hospital they give you a saline IV, reduces blood pressure), salt/sugar on top, in a pan with holes to drip moisture into another pan your first pan is sitting inside. This is to get rid of moisture, moisture is your enemy... this is old school way of doing it. Sit in fridge for 5 days, change out salt/sugar and re-do. After 10 days, take out and smoke at about 135°-140°f, the smoke creates another barrier against bacteria, etc... Sitting the bacon in the bag is sitting it in the liquid brine making it more salty...
I like to smoke mine to internal TEMP of 145 degs to 150 degs its done to me! Way i get it that TEMP up. is? Place a few charcoals over the top of the pellets > to bring the temp up to 200 degs. as it burns like a fuss. It catches each charcoal on fire, as it burn on. PERFECT. 👌👌 That way i can eat that way for sandwiches or fry it
Do not throw away the fat and small pieces of meat. OR YOU WILL REGERT IT 🙄🙄 Can make Lard from the fat, and bacon bits from the smaller pieces that is off of the 1st cut and pieces that is cut off after its cooked. The fat that is render down I DON'T EVEN THROW THAT AWAY EITHER. can put some bit in it smash it down and use in greens, and BEAN GOD ITS GOOD
I just came up on a timberline 850 for $300 on offer up. I couldn’t believe it the guy just wanted it gone asap as he had to do some construction in his back yard. I’m excited to get it running (gotta do a deep clean first). Cheers from Texas
Years ago we made our jerky drying at around 110 F and let it dry until crisp. They say the Crisp jerky will keep for about 20 years. The more flexible the jerky the shorter the time it will keep. My Jerky has never lasted for a month let alone 20 years. Today the Food Science people say to slice the raw pork and cook in the oven to a temperature of 170 for pork and 160F for beef, to kill any bacteria or critters in the meat, just in case. With modern refrigeration and food inspection that should not be a problem, but I have switched to cooking before drying. The old cook theory was that the cooked meat was not really jerky. I don't use nitrate it is used as a flavor enhancer and as a preservative, salt is also a preservative and I do add salt. And preserving has never occurred to me. Smoking also is a life extender of meat as well as creating a wonderful flavor If you don't have a smoker, you can buy liquid smoke. It only takes few drops of the liquid smoke into the marinade. I don't bother to weigh or measure the marinade to meat ratio. I do it old school. I dip my finger and taste to get the flavor balance I want for the day. Or as grandma used to say, fill the blue bowl up to the crack and mix until it is just right.
About to try with some butts I got on sale.. 0.99lb! My question is the cure and salt ratio to meat weight never changes correct? Even if you inject maple into it?
Don’t know if anyone else caught the written recipe and credits at the end. Says it was filmed at “Passing Wind Estates”. I’m frickin’ dying over here.😂😂😂
Sounds super tasty with shrimp COCKTAIL SAUCE. I will DEFINITELY TRY SOON. However, based on past experience, I have found including onions during the time of marinating a dip tends to an overpowering onion taste. I do make onions available when serving. MANY THANKS from Chicago, Illinois USA
Thank you for the proper amounts of dry ingredients for the brine. Do you put the meat in the frig overnight after you wash off the cure to develop the pellicle so the smoke will adhere to the pork or not necessary
You want some small temperature variation over the length of the cook. 5° to an occasional 15° Is fine. I’m not going to get into details. Research if you curious. Do you think offsets run a constant temp?
Made this recipe last weekend. No stuffer, so I formed the meat into chub shapes, wrapped in plastic, let it sit in the fridge for 48 hours. I then smoked it on my GMG pellet grill. Overnight in fridge, delicious! Thanks David
Great Review, I have just bought one, I'm in Australia (southern) so we get cold winters (down to 0c) and very hot summers (up to 40c) so can't wait to use it all year round!
Ok you doofus. You went on this tirade of, GOT TO GET THE F N MEASUREMENTS RIGHT! Abd went from dry to wet mesures?? ,, ?? , please fix or you will kill someone.
With the grain for me. While I make jerky in my 2003 weber genesis silver b I like to test the jerky while I enjoy some local craft beer. I keep the lid cracked 1/2" and use a smoke pistol. At that temperature I can never keep wood chips smoking otherwise. I have only made beef and moose jerky with a dry rub. I will try this soon.
Hi, Milliliters is a liquid measurement. You get that, right? Dry weight is measured in grams, you are correct, but then you mention 2 milliliters. That's a liquid measure. So here I am, wondering how many liters my car weighs now. Dry weight is measured in grams, and kilos or ounces and pounds for Americans. Liquid is measured in milliliters, and liters or again for the Americans, fluid ounces, pints, quarts, and gallons. I guess I am triggered, but it's better to call things by their names and make sure you're using the right terms for the subject matter. Further, pick a measure and stick to it. The world will use the Internet to figure out any conversions. After all, it's 384,400 km from the Earth to the moon, but how many grams of 1x1 pine would that be? Back to relevant, I am just finishing a cure of some peameal bacon and have but a couple of days to go before I can cook it and make a Torontonian traditional Peameal Bacon Sandwich. Delicious, from one fat guy to another.
First, ml, teaspoons, cups and litres have been used for measuring dry ingredients for decades. I refer you to resources like the Joy of Cooking, The Chef's Comprendium, Betty Crocker Cookbooks, Southern Living, Canadian Living, Julia Child and more cook books and magazines than I can mention. They all refer to a teaspoon of salt or 5 ml of baking powder. Bking sites like King Arthur Flour and Robin Hood refer to ml and cups of flour. But of course, the rest of the world is wrong and you are right. There is only your way of doing things. I'll make sure to tell the thousands who have made my bacon successfully that they are wrong.
This needs a few improvements. 1. Ditch the pucks and switch to auger fed pellets at low temp for smoke. Pellets are also inexpensive and more accessible. 2. Add WiFi and a simple app to remotely monitor/adjust temps. 3. What about a higher wattage version? Obviously a higher amp circuit would be needed. 20-30a? Higher temps. Faster warm ups and recovery. 4. Split doors between the cooking area and water pan area to minimize heat loss. 5. I haven’t seen the internal dimensions yet. Looks a little narrow. It should be wide enough to handle a trimmed packer brisket or full slab of ribs with a little room to spare. 6. Flatten out the shelves. You’re losing a couple horizontal inches of width with them being sunken. What about ditching electric all together and using a dual auger pellet system? One for heat and one for smoke. I love pellet systems in a vertical box for two reasons. It’s ability to hold temp and make adjustments quickly. The other is that you don’t need special electrical outlets. One thing a single auger pellet system sucks at is producing smoke. Hence the second smaller low temp pellet feed.
The main point you miss is that I have never found a pellet smoker that reliably offers steady temperature control at the lower temperatures required for cured sausages and jerky. I have a top of the line pellet smoker that I love but it does not fill the purpose the Bradley does.
Thanks, I have to try this! Where I am the pork belly's are too fatty and the loins are too lean.....the shoulders are sold already cut up, so finding some decent pieces may be a challenge!
