Aussie BBQ Forum

If you have a Kindle or an iPad with the Kindle app on it (free app). You can purchase this book as a Kindle ebook from Amazon for about A$10.00. It will be delivered to your Kindle/iPad in about 2 minutes. I know it's not buying from an Australian retailer and a lot of people prefer a real book. Bu...

I'm still around! Sill trying to prefect my BBQ technique. Problem is at the moment, every time I cook something good, it gets eaten before any photos get taken!!!! I will comment when I think I have something to offer on a topic. I haven't left, I look at the forum every day for tips and ideas. I'm...

Hey Smokey Mick, Of course you can use what I have contributed, if you feel it will help. I'm looking forward to what you can find regarding the amount of salt and sugar to use per kg of meat. In the end of all this, we should have a great 101 for anyone wishing to try their hand at making bacon. Re...

I was talking in the meat, ie, 1,000,000 milligram = 1kg

Regards,

Warren

Here is an excerpt from an American Meat Institute paper; "By contrast, the amount of nitrite allowed by USDA to be added to cured meats is miniscule at no more than 156 parts per million. In most cases, the amount added is 120 parts per million or less and after processing the amount remaining...

It came from a few calculations from the recommended amount (grams) of cure per kg stated from the manufactures.

They ranged from 147 to 151 milligrams of sodium nitrite per kg, then I averaged them, which came to 149, hence, I used 14.9 to divide by.

Fairly simple I think.

Regards,

Warren

The mathematicians out there can correct me if I am wrong here! A simple formula to work out how much curing salt is required per kg (dry cure) 14.9 ÷ (% of stated cure) = the required grams of cure per kg. Eg: 14.9 ÷ 11 = 1.354gm per kg (Kwikurit) 14.9 ÷ 6.25 = 2.38gm per kg (US cure # 1, etc) This...

Here is a good thread started by Shayneh2006, http://www.aussiebbq.info/forum/viewtopic.php?f=34&t=11161&p=94954&hilit=making+bacon#p94954 Here is the cure I use for my bacon, http://www.ebay.com.au/itm/Cure-1-500gram-Pink-Salt-12-Weber-Kamado-Smoker-Pizza-Oven-Solid-fuel-BBQ-/3708765176...

It looks like you are doing fine.

Just hang in there.

Warren

Tanks for the replies.

I have left the rind on and now my pork belly is in the fridge curing for the next 7-10 days before I cold smoke and then "hot" smoke it.

Warren

Hi Everyone,

I'm going to attempt my first shot at making bacon.

I have my pork belly, cure, salt, sugar, etc.

My question is, should I leave the rind on or off for the curing process?

Warren

Hi Al_,

It is mushroom soy sauce.

My wife uses it in a lot of her cooking.
You will find a lot of uses for it!

Regards,

Warren

OK, my wife never actually measures ingredients, she goes by taste, so here is what she said is close to the proportions. 2 tablespoons mushroom sauce 2 tablespoons oyster sauce 2 tablespoons black sweet soy sauce (if you can not get sweet say sauce, use ordinary soy and add a little palm sugar) 1/2...

I was to have family around today for some ribs etc.
But we have had to postpone to another 2 weeks.

I have already smeared the ribs with mustard and added nice rub last night.

Would there be any problem freezing the ribs until then?

Warren

I cooked Thai chicken in it last night Chris, the results and photos are in the recipe/poultry section. It was very easy, it stayed at 180ºC the whole cook. It was fantastic, so was the finished chook! The tricky part was hanging the chicken in the lid (the wife was at work). Iv'e currently got a ra...