Smokin - Page 2 - Graybeard Outdoors
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post #11 of 20 (permalink) Old 10-30-2018, 11:11 AM Thread Starter
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Smoked butter? I never heard of it. What do you use it on?
I mix it up so the smoke is distributed equally and I use it on anything 5hat you use butter on corn on the cob, toast , mash taters endless possibilities.

I also make smoked ice great for your favorite whiskey or just to change up the flavor of your favorite beverages.

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post #12 of 20 (permalink) Old 10-30-2018, 11:13 AM Thread Starter
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I went with a Kosher salt cure
Kosher salt, brown sugar, black pepper, smoked jalapeno powder, smoked chili sea salt and 1/4 cup of Rebel Yell cherry whiskey.
Now in the fridge and flipping daily for the next 7 days.
Then dry one day in fridge then ready to hang in the smoker.

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post #13 of 20 (permalink) Old 10-31-2018, 07:36 AM
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be careful curing with common salt or kosher salt it does not contain the amount of nitrates that Prague Powder or as it is commonly know as #1 cure and the nitrates are what kills bacteria. bacon is cold smoked pork and to be safe it has to cure properly unless its going right from the smoker to your freezer. Even canning salts are marginal for smoking meat in your smoker. they rely on the heat in your pressure cooker to remove bacteria and just prevent further bacteria from forming. Cure is cheap and you need very little to do the job and it can be found on ebay. For what it costs its silly not to use it. I wont even hot smoke jerky or sausage without some in it.

MAKE AMERICA GREAT AGAIN! STEEL FOR TANKS NOT FENCES!!!
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post #14 of 20 (permalink) Old 10-31-2018, 08:29 AM Thread Starter
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be careful curing with common salt or kosher salt it does not contain the amount of nitrates that Prague Powder or as it is commonly know as #1 cure and the nitrates are what kills bacteria. bacon is cold smoked pork and to be safe it has to cure properly unless its going right from the smoker to your freezer. Even canning salts are marginal for smoking meat in your smoker. they rely on the heat in your pressure cooker to remove bacteria and just prevent further bacteria from forming. Cure is cheap and you need very little to do the job and it can be found on ebay. For what it costs its silly not to use it. I wont even hot smoke jerky or sausage without some in it.
I will be cold smoking in below 40 degree temps then cut packaged and in the freezer.
The possibilities of bacteria is extremely low.
Normally would have used tender quick but wasn't on hand this time. This smoker is new but I have been hot and cold smoking for some time now.

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post #15 of 20 (permalink) Old 11-01-2018, 07:04 AM
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sounds like you know what your doing. I mostly posted that as a general post to let others know the importance of properly curing meat that isn't going to be stored froze or cooked to a 160s degrees later.

MAKE AMERICA GREAT AGAIN! STEEL FOR TANKS NOT FENCES!!!
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post #16 of 20 (permalink) Old 11-01-2018, 09:06 AM Thread Starter
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Originally Posted by lloyd smale View Post
sounds like you know what your doing. I mostly posted that as a general post to let others know the importance of properly curing meat that isn't going to be stored froze or cooked to a 160s degrees later.
Absolutely lots of people gotten and getting sick trying to take shortcuts in food preparation and storage.


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post #17 of 20 (permalink) Old 11-05-2018, 06:36 PM Thread Starter
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Just started my bacon did 3 different top coats one is garlic powder, smoked paprika and black pepper
One black pepper and my smoked jalapeno powder
Last one is Lansing made crack season and smoked paprika calling it smokin crack.
Using apple and hickory pellets will let go tonight and pull it out when I get up in the morning.

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post #18 of 20 (permalink) Old 11-05-2018, 09:00 PM
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Beautiful! Thank you!

Come quickly, Lord Jesus
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post #19 of 20 (permalink) Old 11-06-2018, 06:40 PM Thread Starter
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Good and smokey getting it sliced and packaged

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post #20 of 20 (permalink) Old 11-10-2018, 09:02 AM
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Looks great...
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