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Sounds right to me, in fact they can be MUCH larger than that depending on the breed and age of the hog. ~Martin

We always just drizzled or brushed a little warm honey or maple syrup on the bacon after cooking to avoid the burning issue. Not my preferred way to eat bacon, but some in the family like it that way. ~Martin

Have a look at this, it explains, basically, why cold smoking works so well. http://www.wedlinydomowe.com/meat-smoking/cold-smoking What Blonder has posted applies to BBQ at much higher temperatures. Something else to keep in mind, just because something darkens up easily doesn't mean that it...

IMHO, Cold smoking truly dry-cured bacon is the best way to go, the flavor is better, more concentrated and the bacon keeps longer. Mr. Blonder's findings don't apply to cold smoking bacon, at least they don't match my findings, he's smoking at a MUCH higher temperature. I like to cold smoke at...

It'll cure a bit below those temps, but, I think that 36-40 degrees F is to be considered the ideal and safe range. Those numbers come from the Marianski's and apply to nitrite, higher-temps are required for nitrate because it's bacteria that converts the nitrate to nitrite and they do best at a...

I do the same with a combination cure using a saturated injection and dry cure rubbed on the outside, sodium erythorbate isn't needed in that case because the 3-4 days is enough time for it to work......when gang pumping or vacuum tumbling are combined with the sodium erythorbate curing is...

Injecting it in as many locations as you can will certainly make a difference, but I doubt you'll distribute the cure as evenly and throughly as commercial injectors. I'm not trying to discourage you, just calling it as I see it. You can see commercial injection at work in in this video...

I think it's going to be of limited use to you in bacon making unless you're stitch pumping or vacuum tumbling the bacon. Sodium erythorbate does speed up the action of nitrites, but it has no affect on the distribution and equalization of salt and nitrite in the meat. So, sodium erythorbate is...

I haven't found anything much online either other than passing mention in some forums and the like. As j biesinger mentioned, there's a bit about it in Modernist Cuisine, the author has even claimed to have invented the idea, which couldn't be further from the truth. It's mentioned in Paul...

FWIW, The Ames Company issued a cease and desist request for Butcher & Packer to remove the trademarked name Amesphos from their website site some time ago because what B & P was/is selling isn't Amesphos, but a different phosphate blend. ~Martin

I wasn't looking for agreement or disagreement, I was just expressing my preferences and opinion on the subject. What I said doesn't mean that there aren't flavors that I like added to bacon on occasion...I like pepper bacon or bourbon bacon once in a while...but deep down, I'm a traditionalist...

I like to keep my bacon real simple, I don't like a lot of added crap. ~Martin

Cure #1 is 93.75% salt and 6.25% sodium nitrite. Cure #2 is 89.75% salt, and 6.25% sodium nitrite, and 4% sodium nitrate. Morton Tender Quick is ~97% salt, 2% sugar, .5% sodium nitrite and .5% sodium nitrate. HTH ~Martin

No, the proportions of nitrite and nitrate are very different. Cure#2 should only be used when one is dry curing for and extended period of time, not in short term curing. HTH ~Martin

Looks great!!!!! ~Martin :)

I've used several herbs, teas and powders, yes, the flavor of the smoke is usually quite similar. Thanks! Thanks and LOL to the possible ramifications in carrying it around!!! ~Martin :)

Yes, it is a bummer that Morton doesn't include at least a tiny booklet so folks can better use their products, it would be to their advantage. Here's a past blog post on Morton Tender Quick, it includes the links to the entire booklet at TMEN as well as some recipes from Morton's website...

Morton Sugar Cure Plain is essentially the same product as Morton Tender Quick, it doesn't contain extra sugar....both contain ~2%. Use Tender Quick as directed, apply extra sugar after measuring out the appropriate amount of Tender Quick if you wish. ~Martin

I spent several weeks looking for a reliable and inexpensive way to do indoor cold smoking. I settled on rolled cigarettes (LOL) heated with a soldering iron because it’s possible to smoke with pure tea leaves, herbs, sawdust, etc. without the fuel burning up too rapidly. I invested about $20 in...

I received an email from Amazon stating that Ruhlman/Polcyn's new Salumi book will be shipping earlier than expected. Has anyone else pre-ordered? ~Martin :cool: