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If I remember correctly, I read somewhere that because of the distance between the contacts in one of these controller, an SSR should be used. Also, something about the constant switching being bad for the controller, but I know next to nothing about electronics. ~Martin

Do you need to use a SSR with this humidity controller? ~Martin

That's not curing salt, it's just WAY overpriced pink colored salt. ~Martin

Looks great! ~Martin

Yes. ~Martin

Here's my MTQ alternative: All-Purpose Cure Mix 17.5 oz canning/pickling salt 5.5 oz granulated sugar 2 oz cure #1 This can be used at the same rate as Morton's Tender Quick, 1 tablespoon (14 grams) of mix per pound of whole cuts. It's essential to use pickling salt so that the salt, sugar...

Definitely skinless. ~Martin

Cool! The turkey looks great! I was looking at those same racks just the other day on Amazon. ~Martin

I read that when it was first published. Ultimate results are all in the technique, in my experience, pre-salting is not a problem if you salt lightly, don't over mix and cook immediately. I've cooked burgers for over 35 years and I've never had one look anything like the second burger! ~Martin

I've never had a problem salting the meat lightly, forming the patties and cooking immediately. Don't over mix!!!! They're seasoned much better than simply applying salt to the surface just before cooking. The meat used makes a big difference too....a lean burger is going to tend to toughen up...

Looks like you're off to a good start! ~Martin

Cool! LOL ~Martin :D

MTQ is 2% sugar and approximately 97% salt, and does, as you said, provide roughly 3% salt when used as directed. There's nothing wrong with cutting back on the MTQ a tad if the salt is consistently too much for you, personally, I've never had a problem with MTQ making bacon too salty when...

That should certainly make a difference. How long did you cure them? ~Martin

Morton Sugar Cure is essentially the same thing as Tender Quick, but Sugar Cure has an added spice packet. Their smoke flavored Sugar Cure is, however, a totally different product. ~Martin

Looks good Rick! ~Martin

Just so there's no confusion. A 1/2 ounce or one tablespoon per pound of meat. It equals closer to 3% salt, a tad salty for some folks. ~Martin

Try a dry cure next time and allow sufficient time for the salt to equalize in the meat. The quality of the bellies makes a difference, higher quality bellies are on the fatty side. The leaner the belly, the more likely it is to taste hammy. Smoking temperature can make a difference, cold...

Sounds like a touch of nitrite burn. Trim it off if you wish....if there's no other sign of a problem, the bellies are fine. ~Martin

Looks great, Rick! ~Martin