Bacon related concern

cookn biker

Pork belly cut into 4. Two with the hi mnt flavas and cures. Other 2 with hi mnt cures and 1 with jerk rub, other with texas rub. My two rubs are not producing mioster. I undersand that is of the norm.
Pics. First pic with all hi mnt stuff.
You can see the good amount of juices at the bottom of the bags.




Other 2
Nada for liquid. Just wet feeling rub.



I probably should just relax...right?
Thanks.u

Unknown

before you relax please post email or call with ingredients,, if the rubs do not have lots of salt/sugar and or nitrates they are not curing your meat only falvoring it.. salt, sugar and nitrates will draw the water,,
i would not assume everything is ok , yet
bill

cookn biker

mail you have

reelgem

Thanks Bill, I just learned something new. That's what I love about this forum.
Heard about your mangled appendage. Hope you're on the mend.
Loved the book and will get it back to you after my hubby gets done reading it. He's really into it and will enjoy talking knives with you.

Car Wash Mike

Like you can. Relax that is. LOL I am out of Canadian Bacon, Buckboard Bacon and Smoked Cheese. DANG IT.


Mike

Little Chef

Molly....I am in complete agreement with bill. If you care to forward the same email, please feel free to LittleChef@BubbaTim.com. I was concerned on the original post....most "cures" don't contain such stong flavors. And, if you add flavors to cures, salt/nitrate/and sugar ratios must be adjusted. If you want, send me your phone # as well. I'll give you a call and we can discuss cures and such. I'll be hoping for the best!! Feel free to contact me.

Mr. & Mrs Potatohead

What LC said!!!
I know we talked about this a bit on Saturday, but never really got to an end...
You know I'm always willing to help out however I can!

Mr. & Mrs Potatohead

oopps...
Wrong spot again!
Molly, the post was a respond for you dear!

lowercasebill

thanks anne, finger is finally healed up,, no hurry with the book.
gsgentry consulted me re: knives,., i helped him put a sizable dent in his diposable income :laugh:
i take my VBI title quite seriously and it extends to many things, in addition to trying to get you, eenie meenie and LC into the pool at 3:30AM :evil:

i talked to molly and she did weigh out the appropriate amount of nitrate so my assumttion is the salt and sugar draw the water out during curing but nitrate does not.

Ricklesss

Does any one ever use the Morton brand Tender Quick cures?
All I ever see is that Mountain brand that you all just mentioned.
Is this because they are flavored, where as the Tender Quick is not?
Or maybe because the Tender Quick has both Nitrates AND Nitrites and thus something a bit different...
Just wondering.....

*EDIT: Hmmmm....maybe I should have started a new thread...sorry!

Mr. & Mrs Potatohead

I am by NO stretch of the imagination a cure expert here. I would think many others have more experience than I, but here is my two cents worth...
Yes, I have used and do use Morton’s Tender Quick! I have a couple of sausage recipes / methods that I do that call for it specifically. Is this curing? Perhaps not as it is ground, mixed, stuffed and smoked.
OTOH, when I do smoked pork chops, either a Kasseler Rippchen or Buckboard Chops, they are wet cured with Tender Quick, sugar and spices. Again, is this a cure or a flavor brine? I lean toward curing because of the Tender Quick, basically curing salts and the time frame.
I have also done Venison jerky and pork loin roasts, either as a Kasseler or a Buckboard (Canadian Bacon) smoked, then sliced.
The “High Mountain” is a dry cure method with just the use of their producd...Nothing else is added.
In this dry process the “cure” is rubbed on dry, which is what I believe Molly is doing with the pork belly, and it will make its own liquid. I have used / done this too and it worked out very nicely on a loin roast distended for bacon.
Now that you’ve gotten my long answer, the Short answer is YES!
Morton’s also has a “Sugar Cure” on the shelf here at the local market. I have never used it, but have to assume it must be about what I’m doing with adding sugar to the Tender Quick.
Hope I've helped some :unsure: .

Ricklesss

Mr & Mrs. Potatohead,
Great post, great questions you bring up.
And I have no answers...
Infact, I am sooooooooo confused...!
I know I have the interest and desire, if I can only convince my brain...
Man, and they did this HOW many thousand's of years ago?? :blink:

Mr. & Mrs Potatohead

Hey...
Rickless said: “Man, and they did this HOW many thousand's of years ago??”
This is the problem that I seem to have more often than not!!! If only I would have paid MUCH more attention to my Grandparents (a big sorry goes out to parents here, but something was lost through that generation too) and be able to remember ALL of the stuff they were sharing with me!
Herbs, curing, smoking, healing, planting...My God, I feel like such a “Greenhorn” sometimes!
Anyway...If you have questions, I’ll try to help as much as I can.
Also feel free to email me. I don’t have any problem with that at all…

Ricklesss

Man, Mr.& Mrs. Potatohead,
Your post made my evening!! I'm soo glad I didn't miss it!
Between your eager willingness, and AZRP's post yesterday about willing to look in his book to recommend precise curing info, this forum just NEVER ceases to blow me away with how friendly and cool it is!!
Your post is interesting too, because you are so right on. Each and every generation has a certain amount of things that that need to be "re-learned".
I suppose in some ways it's good...I for example, tend to remember best, the "hard won" lessons.
But, still, much like languages that are dying due to the next generation, not learning it it, it's sad in a way, as well....all that knowledge, "gone",
and sometimes gone for good.
I wonder if this isn't part of the reason most of my true, good friends, are much older then me...
I dunno.
Anyhow, I won't hesitate to "ring" you for info!
And if I can help you....
Mucho appreciated!

Mr. & Mrs Potatohead

Glad I put a little something into somebody’s life!!
I do have a pretty wide base, but I really feel so inept at times and really wish I could have retained so much more when that knowledge was available to me.
I now pick my mother and father’s brains (both 88) as much as possible, but as I stated before some of the previous generation knowledge base is gone :( .
I think mostly because:
They were moving on through the 20th Century and didn’t want to look back because they wanted more for them selves and their children.
I understand that, but so much good “life” information was lost because we / I didn’t pay closer attention!!
If wishes were kisses...I’d be a pucker !