tag:blogger.com,1999:blog-1516940939413771830.post8470855870375315404..comments2024-03-08T23:01:02.107-06:00Comments on Cowgirl's Country Life: Curing Baconcowgirlhttp://www.blogger.com/profile/02516076315691432589noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-1516940939413771830.post-53912632782821065822013-09-28T09:47:47.373-05:002013-09-28T09:47:47.373-05:00Hi Dean,
I like both methods. Sometimes it's q...Hi Dean,<br />I like both methods. Sometimes it's quicker for me to use a dry cure as far as prep goes. Also some of the ingredients I use as flavoring seem to penetrate the meat a little better while dry.<br />Hope you give both a try, after you get your cure amount made, it's fun to experiment with different flavors.<br />Good luck to you, hope you have a great weekend! :)cowgirlhttps://www.blogger.com/profile/02516076315691432589noreply@blogger.comtag:blogger.com,1999:blog-1516940939413771830.post-10068396505447381212013-09-23T21:11:06.530-05:002013-09-23T21:11:06.530-05:00Hi Cowgirl,
A neighbor recently got me thinking ab...Hi Cowgirl,<br />A neighbor recently got me thinking about smoking meats. Had done lots of low temp cooking but not smoking. So I've made some canadian bacon and have several pounds of side bacon curing using a couple different recipes. Most of the bacon recipes use wet cures but I see you seem to like dry cures for your bacon. Care to comment on your rationale about wet versus dry? Anonymoushttps://www.blogger.com/profile/13387077036754783592noreply@blogger.comtag:blogger.com,1999:blog-1516940939413771830.post-41155644123896176662013-09-23T21:09:51.181-05:002013-09-23T21:09:51.181-05:00Hi Cowgirl,
A neighbor recently got me thinking ab...Hi Cowgirl,<br />A neighbor recently got me thinking about smoking meats. Had done lots of low temp cooking but not smoking. So I've made some canadian bacon and have several pounds of side bacon curing using a couple different recipes. Most of the bacon recipes use wet cures but I see you seem to like dry cures for your bacon. Care to comment on your rationale about wet versus dry? Anonymoushttps://www.blogger.com/profile/13387077036754783592noreply@blogger.comtag:blogger.com,1999:blog-1516940939413771830.post-3847221382012857812012-07-22T13:21:33.027-05:002012-07-22T13:21:33.027-05:00Anonymous thanks! :)
I am not familiar with the qu...Anonymous thanks! :)<br />I am not familiar with the quick cure you have. I would not use it in place of tenderquick...the amounts required to cure the meat might be different. It's probably best to ask the butcher now much to use per pound of meat.<br /><br />Hope you have great luck with it! Thanks again and thanks for stopping by! :)cowgirlhttps://www.blogger.com/profile/02516076315691432589noreply@blogger.comtag:blogger.com,1999:blog-1516940939413771830.post-46740326442671850782012-07-21T22:01:58.729-05:002012-07-21T22:01:58.729-05:00You are amazing! I think I'm in love, but I wa...You are amazing! I think I'm in love, but I was wondering if "speed cure" is the same as the tenderquick stuff. I got it from a butcher and it's a mix of salt and some kind of nitrate and there's all sorts of warnings on the bag but no real instructions. Are you fimilar with it? And do you think I could substitute it for the tenderquick?<br /><br />ThanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1516940939413771830.post-6355859673886293322011-12-26T20:44:58.202-06:002011-12-26T20:44:58.202-06:00Hi Tamzalicus! Yes I rinse the dry cured bacon wel...Hi Tamzalicus! Yes I rinse the dry cured bacon well under cool running water to remove the cure.. then I like to soak both brine and dry cured for at least 2 hrs in fresh cool water, to remove some of the saltiness.<br /><br />I do not soak Canadian PEAMEAL Bacon though. <br />Good luck with it!cowgirlhttps://www.blogger.com/profile/02516076315691432589noreply@blogger.comtag:blogger.com,1999:blog-1516940939413771830.post-67506283492622783842011-12-26T20:31:39.166-06:002011-12-26T20:31:39.166-06:00Hi,do you rinse your bacon after the 7 days it cur...Hi,do you rinse your bacon after the 7 days it cures in fridge?tamzalicushttps://www.blogger.com/profile/07999595413224425481noreply@blogger.comtag:blogger.com,1999:blog-1516940939413771830.post-7909245554755228132010-10-09T10:02:34.510-05:002010-10-09T10:02:34.510-05:00lol Steve, Thanks! I'm glad your gf doesn'...lol Steve, Thanks! I'm glad your gf doesn't hate me!<br />For maple flavoring I've just brushed the slabs with maple syrup before smoking..let them sit awhile first to dry a bit.<br />Some folks have luck adding the maple flavoring to brine cures.<br />one thing about adding anything with sugar, it will make your bacon burn when you slice and fry it..the sugar burns easily.<br /><br /cowgirlhttps://www.blogger.com/profile/02516076315691432589noreply@blogger.comtag:blogger.com,1999:blog-1516940939413771830.post-77078658817516383352010-10-08T12:06:52.522-05:002010-10-08T12:06:52.522-05:00hey cowgirl ..... how's it going ..... a coupl...hey cowgirl ..... how's it going ..... a couple of comments and a question for you ..... my g/f both loves and hates you { joke about hate } ..... she loves the bacon but hates that i want to build a smokehouse .... to bad for her ..... going to do it anyhow ..... my qeustion is about adding a maple flavoring to my bacon .... when do i add it and what types of flavorings should i use ...... Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1516940939413771830.post-14525175994628128782010-07-03T15:06:42.334-05:002010-07-03T15:06:42.334-05:00Hi Tristan!
I've only used TQ and prague.
Her...Hi Tristan!<br />I've only used TQ and prague.<br /><br />Here is a recipe from one of my fiends. (I have not tried it) Hope this helps! Let me know if you try it!<br /><br />-----------------------------------<br /><br />"this does 100 lbs of pork. just downsize it for what you have.<br /> 5 gal water<br /> 2 oz salt peter<br /> 2 lbs brown sugar<br /> enough salt to make an egg cowgirlhttps://www.blogger.com/profile/02516076315691432589noreply@blogger.comtag:blogger.com,1999:blog-1516940939413771830.post-26397737559135992712010-07-02T22:43:56.899-05:002010-07-02T22:43:56.899-05:00Hey there My pigs are about ready to slaughter but...Hey there My pigs are about ready to slaughter but im in HGonduras and I havent been able to find the tenderquick (or prague #1) are these items necessary, or can i get by without?<br /><br />Thanks<br />TristanThe Mohagen clanhttps://www.blogger.com/profile/08107488992821702876noreply@blogger.comtag:blogger.com,1999:blog-1516940939413771830.post-30728507532982519372009-12-07T23:28:40.594-06:002009-12-07T23:28:40.594-06:00Way to go Marty, that is great!! I will check out ...Way to go Marty, that is great!! I will check out your blog. <br />I was proud of you anyway. :)cowgirlhttps://www.blogger.com/profile/02516076315691432589noreply@blogger.comtag:blogger.com,1999:blog-1516940939413771830.post-42597659181184245912009-12-07T21:59:07.739-06:002009-12-07T21:59:07.739-06:00Jean, you will be proud of me! Ever since reading...Jean, you will be proud of me! Ever since reading your how-to on bacon I have wanted to do it, and finally did. I wrote about it, check it out sometime when yer bored (doubt THAT happens much!)Link below. Thanks a bunch!<br /><br />Marty<br /><br />http://junkerjunk.blogspot.comJunkerJunkhttps://www.blogger.com/profile/03022978446792143889noreply@blogger.comtag:blogger.com,1999:blog-1516940939413771830.post-59955086991042568232009-01-03T17:14:00.000-06:002009-01-03T17:14:00.000-06:00You're sure welcome Bentley, I hope it turns out w...You're sure welcome Bentley, I hope it turns out well for you.<BR/>I do like to experiment with different seasonings on my bacon.<BR/><BR/>good luck! :)cowgirlhttps://www.blogger.com/profile/02516076315691432589noreply@blogger.comtag:blogger.com,1999:blog-1516940939413771830.post-32771721836237575682009-01-03T16:08:00.000-06:002009-01-03T16:08:00.000-06:00Thanks for the link Cowgril, looking forward to tr...Thanks for the link Cowgril, looking forward to trying your method on the other half of my bellie. My way did not work to well!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1516940939413771830.post-61513092802539577832008-12-08T20:47:00.000-06:002008-12-08T20:47:00.000-06:00Hi Mike!It sounds like your ham might be doing alr...Hi Mike!<BR/>It sounds like your ham might be doing alright. The pink color from the Tenderquick and will show up more when you cook it. You could slice off a piece, soak it in fresh water for awhile, then fry it for taste.<BR/>Let me know how it goes...good luck with it!cowgirlhttps://www.blogger.com/profile/02516076315691432589noreply@blogger.comtag:blogger.com,1999:blog-1516940939413771830.post-51445248045846779542008-12-08T18:22:00.000-06:002008-12-08T18:22:00.000-06:00nice. I have a 9 pound-ish ham in the brine right ...nice. I have a 9 pound-ish ham in the brine right now, been two weeks this weekend, I figure based on what I've read it's close to being done but I'm not sure. How do you tell for sure? The other question I have is the color. Does the tenderquick give it the regular pink color like other cures would? When I checked mine this weekend I didn't notice any significant change in color, other than Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1516940939413771830.post-56128233003994781232008-12-08T18:14:00.000-06:002008-12-08T18:14:00.000-06:00Hi Mike!Thanks!One loin weighs 4.42oz and the othe...Hi Mike!<BR/>Thanks!<BR/>One loin weighs 4.42oz and the other is 4.75oz. I did not inject these, I will probably check them at day 5 and see how it's going.<BR/><BR/>Hope you have good luck with your ham! :)cowgirlhttps://www.blogger.com/profile/02516076315691432589noreply@blogger.comtag:blogger.com,1999:blog-1516940939413771830.post-79640734417208102142008-12-08T18:01:00.000-06:002008-12-08T18:01:00.000-06:00Looks good Jeanie! How big are those loins? I'm cu...Looks good Jeanie! How big are those loins? I'm curing a ham for the first time using a similar brine and I'm wondering on the timing.Anonymousnoreply@blogger.com