Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
See more
See less

Stop eating store bought bacon!

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • ecowper
    commented on 's reply
    One of the big differences between bacon smoked to 155 and brisket smoked to 200, give or take, is .... the temperature. Once that meat has been over 160F for hours, there’s nothing left alive in it.

  • ecowper
    commented on 's reply
    One of the absolutely most important articles you can read on the science of curing, including why nitrites and nitrates are important and why you want to use them.

    https://amazingribs.com/tested-recip...g-meats-safely

  • bronzewound
    replied
    Grew up in Claremont New Hampshire but since I left in '70 a local butcher opened North Country Smokehouse. It has taken off over the years with a great website and now some of the local NH chains carry their products. Love their bacon and the sausages are terrific. Now I haven't tried my own on the PBC but will. I'll have to do a taste test between NCS and what I produce. If curious here is their website https://ncsmokehouse.com/

    Leave a comment:


  • DrSAK
    replied
    I picked up some sliced pork bellies at Costco some time ago, and wet-cured them for five days with a salt with 0.5% NaNO2. I will smoke them tomorrow according to Prof. Meathead’s recommendation! Most of the salts Meathead references (e.g., Prague #1) have a 6.5% nitrite content, and I’m curious about the 10-fold difference in nitrite content (both were negative for nitrate) and its effect on the cure. Does Dr. Blonder have any insight?

    Leave a comment:


  • johnec00
    commented on 's reply
    I know that Meathead's article on bacon says store bought bacon uses Prague powder #2, but 9CFR 424.23(b) prohibits use of nitrate in bacon. Store bought bacon is cured and (maybe) smoked, but otherwise raw. When fried at high temperature, it becomes crispy. Home made bacon made IAW the free site recipe is cured and cooked.
    Can't speak to "uncured" bacon that is cured with natural sources of nitrite/nitrate like celery powder.

    https://ecfr.io/Title-9/Section-424.23
    Last edited by johnec00; September 17, 2020, 08:56 PM.

  • rickgregory
    commented on 's reply
    Im not talking about cold smoking. And do what you want. Ultimately, unless you hurt someone else, it's your life.

  • Foehn Watts
    replied
    rickgregory I will leave you with following I found, from the National Center for Home Food Preservation (NCHFP). Curing and Smoking Meats for Home Food Preservation Literature Review and Critical Preservation Point

    Paragraphs 3.1, 3.1.1 and 3.1.2 look to me to be addressing what you are talking about. Cold smoking is way different than hot smoking.

    Thanks! Good discussion, and an important one.

    And I almost forgot! This page Cold Smoking Meats: Don't Do It!
    Last edited by Foehn Watts; September 17, 2020, 06:25 PM.

    Leave a comment:


  • Foehn Watts
    commented on 's reply
    rickgregory : I will start a new reply just below to pass on some info I found, please look below.

  • rickgregory
    commented on 's reply
    So, I'm not a health expert. Personally, I'd not eat a meat that was 'cured' for a long time without pink salt containing sodium nitrite and then smoked. It's the combination of curing for days or more and the smoking that, to my knowledge, increases the risk. If you put a rub on fresh belly then smoked it, you're fine. Same for fresh sausage. That's why there's no issue with brisket, chicken, pork butt, etc. They're not cured and then smoked, they're just rubbed, perhaps with salt, and smoked.
    Last edited by rickgregory; September 17, 2020, 02:54 PM.

  • Foehn Watts
    commented on 's reply
    I gotta ask: then by your statement, shoud we eat ANY home smoked, non-nitrate/nitrite meat, smoked at around 200º F? The atmosphere in a smoker has plenty of oxygen in it, but humans would not like to breathe this because of the inhaled smoke.

    Am I missing something? Is bacon more risky than any other meat/cut? Is it the length of time the stuff is smoked? Is it a lack of nitrites/nitrates? The time in the smoker? The smoker temperature? A combination of all of these?

    Thank you.

  • rickgregory
    commented on 's reply
    PS: You know that uncured bacon etc you see? It's not uncured. It's treated with celery salt. Guess what one of the chemical in celery salt is...

    Ever eat spinach salad? Yeah, nitrates (https://www.healwithfood.org/health-...s-benefits.php)

    Plus, well, you're not eating all of the sodium nitrate that you use on the bacon. Some is washed away before smoking and you only eat a few slices at a time.

  • rickgregory
    commented on 's reply
    Foehn Watts No. Although the issue is way more prnounced there. Even hot smoked bacon (200+) can see botulinum spores bloom because a) they're not killed at those low temps and b) a smoker is a relatively anaerobic environment which the spores like.

    Is the risk high? Probably not. But the consequences can be severe and the health issues with nitrites are, well, pretty much non-existent.

  • Foehn Watts
    commented on 's reply
    rickgregory you are talking about *cold* smoked bacon, aren't you?

  • FireMan
    commented on 's reply
    Hey, a charter dude & ya drop a bomb on us in 2020, welcome sorta, even though ya been around awhile.

  • rickgregory
    replied
    Originally posted by MauleGuy View Post
    I have been thinking of smoking my own bacon and found a site that does not use nitrites, just salt, sugar, and pepper.

    I know that it has to be kept frozen if you don't use nitirites (Pink salt, prague power, etc.). Wonder if anyone has tried it.
    Don't do it. First off, botulism. Second, botulism. Third, b... well no. But nitrites exist in regular food too. The 'uncured' stuff being sold? Has celery salts. Which have... guess. Go ahead. The amount of nitrites you use is minuscule and, frankly, if you're all about health, bacon isn't precisely a healthy food in itself.

    Leave a comment:

Announcement

Collapse

2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
See more
See less
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}

Spotlight

These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder's fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here's a link that takes you to a page on Amazon that has some of our favorite tools and toys:

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear
The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill
The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Griddle And Deep Fryer In One

Pit Barrel Cooker Smoker
The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

Click here to read our detailed review and to order


The Pit Barrel Cooker May Be Too Easy

Pit Barrel Cooker Smoker
The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them


The Undisputed Champion!

thermapen
The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

Click here to read our comprehensive Platinum Medal review


Grilla Pellet Smoker proves good things come in small packages

Grilla pellet smoker
We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

Click here for our review on this unique smoker


Delta by Nuke,
Stylish and Affordable
Gaucho Grill

Weber Genesis Grill
Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

Click here to read our complete review


Genesis II E-335
A Versatile Gasser That Does It All!

Weber Genesis Grill
Webers? Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

Click here to read our complete review


GrillGrates Take Gas Grills To The Infrared Zone

grill grates
GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special


Is This Superb Charcoal Grill A Kamado Killer?

PK 360 grill
The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal


Our Favorite Backyard Smoker

kareubequ bbq smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker
This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer
A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here to read our complete review


Track Up To Six Temperatures At Once

Grilla pellet smoker
FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

Click here for our review of this unique device


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill
Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill
Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order