I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
Originally Posted by srvy:
My cure finnished today so got up early washed patted dry. Out them in the downstairs fridge with two rechargable 4 inch fans. Went on to work then worked half day and home for the smoke.
I used my camp chef pellet smoker on low. This had the heat to high at 185 to 190 so I took a wood workers pencil and proper door open a 1/4 in. This worked nd reduced to 155 to 160 and it was on. 4 hours later I pulled at 155. These are the results below just the right sweetness from the maple extract and unrefined sugar. But a bit on salty side I think I will change to a different curing salt.
Originally Posted by srvy:
My cure finnished today so got up early washed patted dry. Out them in the downstairs fridge with two rechargable 4 inch fans. Went on to work then worked half day and home for the smoke.
I used my camp chef pellet smoker on low. This had the heat to high at 185 to 190 so I took a wood workers pencil and proper door open a 1/4 in. This worked nd reduced to 155 to 160 and it was on. 4 hours later I pulled at 155. These are the results below just the right sweetness from the maple extract and unrefined sugar. But a bit on salty side I think I will change to a different curing salt.
Sent from my LGUS991 using Tapatalk
The curing salt isn’t going to affect saltiness. There’s not enough of that compared to salt to make a difference.
What was your cure?
Did you rinse the pork after you were done curing? If so, next time slice a piece off and cook it before you smoke. If ya still salty, soak the belly in water for an hour or two. [Reply]
Just wanted to add, you really don't want to mess with your cure too much on the salt side. It's important for the curing process. Once it's cured, you can pull some salt with the soak, like I mentioned.
Also curious: Why did you use maple extract and refined sugar vs. maple syrup?
I love the process of making bacon. I've done a whole bunch over the past several years and am still tweaking my cures. My last bacon - which I double cold smoked and aged - was far and away my best bacon. [Reply]
Originally Posted by Fire Me Boy!:
Just wanted to add, you really don't want to mess with your cure too much on the salt side. It's important for the curing process. Once it's cured, you can pull some salt with the soak, like I mentioned.
Also curious: Why did you use maple extract and refined sugar vs. maple syrup?
I love the process of making bacon. I've done a whole bunch over the past several years and am still tweaking my cures. My last bacon - which I double cold smoked and aged - was far and away my best bacon.
I used the brown unrefined sugar actually. I was trying to recreate a recipe my Grandfather used as best my Mother remembers it from the farm. For some reason Maple syrup was rare so Grandad used Karo syrup and maple extract to make his pancake syrup and cure bacon. As a little kid I always remember the breakfast at my Grandmothers and the bacon was a big part of the memory. Well I decided I really didnt want to use corn syrup so I used raw sugar with the maple extract. I had also read in a bacon forum using raw sugar and maple extract.
The flavor isnt the problem but the saltiness to me is. All together the recipe called for 1/3 cup salt I used Kosher a teaspoon #1 pink cure salt per 5Lbs Since I was doing about 9 lds I added 1/2 teaspoon pink salt. I am thinking Moms memory of regular salt was off. [Reply]
I also wonder is Mom said they cured for 7 days. I did 9 because the weekend hear was rainy Saturday the snowed Sunday. I should have rinsed it and refridged again instead of keeping it in solution 2 more days maybe. [Reply]
Originally Posted by srvy:
I also wonder is Mom said they cured for 7 days. I did 9 because the weekend hear was rainy Saturday the snowed Sunday. I should have rinsed it and refridged again instead of keeping it in solution 2 more days maybe.
Yep. Sounds like it overcured.
Still, the soak before smoke is a good remedy if it ends up too salty. [Reply]
Originally Posted by Fire Me Boy!:
Yep. Sounds like it overcured.
Still, the soak before smoke is a good remedy if it ends up too salty.
Yeah I think thats it. My wife called when she got home she cooked some and complained on the salt and she is not shy to the salt shaker. I told her take out sliced put in cold water for an hour she called back said it worked. I fear it took out the smoke but may rescue it. [Reply]
