Hi Chuckwagon, I've never heard of Glow. I know there is Kwikurit, but I use a Misty Gully cure number ! with 6.25% nitrites. Their Cure number 2 is 4 % nitrate and 6% nitrite. (but I haven't used that one yet. So it seems to meet the guidelines Stan sets out. I use a pretty good set of scales which...

Ok, Chuckwagon, here goes:Cured a green weight of 1.784 g pork loin. Brine was 1.9 litres(approx 1/2 gallon water) + 60g Cure No 1 + 298g salt) Injected some of the brine into the deeper parts of the loin. The salinometer indicated 60 degrees salinity. I left this brined for 6 days, rinsed it well a...

Just cooked my third pork loin. This one was smoked for nearly two weeks in a cold smoke around 80 degrees. Now, I do love the taste, but the cure taste somewhat overpowers the smoke taste. It was brined for 6 days in 60% brine. My question is: does the taste dissipate over time? Should I hang it at...

Hi Chuckwagon, Thank you for your lovely wishes. My dad is well, except for a bad case of sciatica. We just celebrated mum's 80th birthday, so have been pretty tied up with that. He is loving the smoked meat, and is really looking forward to me making some traditional sausages. His particular favour...

Thanks crusty (Jan), I'd dearly love to join the group, but am not organised yet. I have yet to source and purchase ingredients, and don't have all the equipment yet. So this time I'll have to stand on the sidelines, and learn what I can from seeing how the rest of you go. Have fun! It sounds like a...

Hi All! Have been offline for a while now. My smokehouse door warped, and there was a problem with condensation and black sticky coating on all my smoked products. So that needed to be solved. Had to line the internal walls with black plastic to protect the walls, and put a baffle in the bottom wher...

Thanks Ssorllih,
I'll keep that in mind
Ursula

Thanks heaps everybody. Such a great help. All that info in tandem will be applied. I am sending the forum link to Terry, a guy I do tai chi with. He has just slaughtered a pig, and will learn a lot from you guys. Thanks Chuckwagon, I have some potential sources for casings. Have a feeling there mig...

Hi Chuckwagon, I'm a total newbie! I've only done salmon, chicken, beef and pork so far, and still learning about that process. It took me nearly 6 months to build my smokehouse,I've never built anything before. I like to thoroughly read everything I can before I jump in. Ihaven't made any sausages ...

Wow, Ssorllis, that was a quick reply! I had a problem with too much condensation in my smokehouse and this may have exacerbated the problem. The black soot was thick and sticky and coated all top surfaces in the smokehouse. It was really difficult to scrub off. Crusty 04 was a great help in suggest...

Hello all, I am cold smoking some lovely slabs of pork at the moment. I notice most people smoke for a few hours, then briing it up to temperature. Is there such a thing as too much smoking? In my father's time they would hang the meat pretty much indefinitely in the smoking chamber (the attic), and...

Hi all, Just a basic question. On my property I have hickory, apple, maple, cherry, beech, birch - you name it. I seem to remember someone in one of the threads suggesting that you shouldn't use the bark, as it deposits black sticky stuff on the meat. (I have had this happen to me.) Does this mean b...

Thanks for your advice. I rebrined at a lower salinity for the last days of curing, and also found soaking the smoked meats has continued to reduce the saltiness of the pieces for which your advice was too late.
Next time will shorten curing time but use the same brine. So much to learn!

Hi all. Have flicked through previous posts but found little to address my problem. I brine cured a beautiful pork loin (my first) for 8 days in 60% wet brine. Soaked and washed for two hours. Cold smoked for 4 days, then cooked to IT of 152 degrees. It looked fantastic. But oh so salty. I tried poa...

Just wondering: Is there any reason why, after cooking a cured pork loin in, say the oven to IT of 160 , the loin couldn't be cold smoked for a few days? Or is it better to cold smoke till the smoke has fully penetrated, and then finish it off in the oven? I wonder what the difference ,if any, there...