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> I don’t know how you managed to get anything going. Wait, it was ONLY your defense after Florida had two positive plays in a row. Wow. What are the chances.
I made my own bacon. Someone had posted on here in the past that the tricky part was getting hold of curing salt, but upon searching I found that a seller on Amazon had it. Somewhat expensive (1700yen for a 450g jar and another 1600yen shipping) but given that you only use a small amount per batch it should last for ages.
Here's the product page, but I must have been lucky because the seller no longer has it in stock.
Oh, my guy, Australia has been keeping the good stuff from the rest of the world. It's literally chicken flavored salt, they put it on chips n stuff. Brought a few containers back to the US, love introducing my friends
Thanks!
Prague powder 1 is also known as pink curing salt, you'll use it for making bacon / pastrami that kind of thing. It prevents bacterial growth and gives the meat that ham like taste you're used to.
https://www.amazon.com/dp/B008X6KE0E/ref=cm_sw_r_u_apa_fabc_r863FbQXP2ZRH
There are things that prevent bad pork trots. Uncooked bacon from the grocery store (unless labeled as uncured) is brined with nitrates and then cold smoked. Nitrites are another option but are for dry curing (salami, ham legs, etc...)
Don’t get me wrong, hot smoked bacon is just as amazing as cold smoked bacon. Hot smoked bacon doesn’t crinkle up when you fry it and is “technically” already cooked so it can be eaten straight. Cold smoking just adds in that extra oomph. Your bacon will crisp up, crinkle and brown v. that layer of sugars that get left in the pan with the hot smoked version. You can also do up cheeses without a melted mess, salmon (if you’re into that kind of thing) and any other food product that wouldn’t be able to handle 200f.
> Prague Powder aka pink salt is probably the only ingredient that’s hard to get.
I've typically got it on Amazon (https://www.amazon.ca/Hoosier-Hill-Farm-Prague-Powder/dp/B008X6KE0E)
Seems to be currently unavailable however.
I smoke turkey legs regularly and just ended up ordering a container of it off of Amazon. It wasn't very expensive and came in quickly. Lasts quite a while since you don't need much. Less hassle than running all over Tampa trying to locate some.
Thats interesting! I did not notice it the last time I was there but I might have to have another look. I can see ebay has this brand.
No actual chicken derivatives in most commercial salts, just flavour enhancers to make it taste like it does.
This is the one I am talking about. https://www.amazon.com/Anchor-Original-Chicken-Chippy-Salt/dp/B00KO2I0D8
Salt (70%), Wheat
Flour, Flavour Enhancers (621, 635, 327), Wheat Starch, Onion Powder,
Sugar, Maltodextrin (from corn and tapioca), Food Acids (330),
Anticaking Agent (341), Flavours, Spice, Beef Fat, Bell Pepper Powder,
Herbs, Soy Sauce Powder, Seasoning, Caramel Colour (150c).
> chicken chippy salt
Would this by chance we what you're talking about?
Correct, I used this cure #1 Is there a general range for cure %? i.e. 0.20 vs 0.25%?
It's what makes fries delicious. And they do have in the US as always you can find anything if you look:
https://www.amazon.com/Mitani-Classic-Chicken-Salt-200g/dp/B087QLHJ4S
of course that should cost $2.50, so that's ridiculous.
Haha thanks man. I use the stuff linked below from Amazon if you're looking to buy some.
Hoosier Hill Farm Prague Powder Curing Salt, Pink, 1 Pound (Packaging may vary) https://www.amazon.com/dp/B008X6KE0E/ref=cm_sw_r_apan_glt_i_BD8CDGSTWGRKPNKTR3YT?_encoding=UTF8&psc=1
I've had these before and they were tasty but the garlic butter coating was very inconsistent and a lot of it rubbed off in the bag. I'd rather just get Johnny's Johnny's Garlic Spread and make something similar with almost anything.
I've mentioned it before but Costco baguettes cut in half + butter (or oil) + that seasoning in the air fryer, oven, broiler, etc makes awesome garlic bread and is incredibly simple.
Make it yourself. It’s ridiculously cheap and simple.
- Buy a boned pork belly
- Put it in a ziplok bag with 300g plain fine salt, 300g sugar/maple syrup/something sweet, and 1/2 teaspoon Prague powder
- Put it in the fridge for 7 days. Turn it over once a day if you remember.
- After day 7, drain the bag of cure, and replace the with water and refrigerate for 24 hours.
This is the basic recipe. It gives delicious bacon that won’t end up boiling the rashers in white chemical in the pan.
You can swap around the sugar option for molasses, aunt Jemimas, skittles, werthers, sloe gin etc.
Many people drain the cure every day, as the cure pulls water from the meat, but I find that I have to add more salt/sugar/powder mix, so I don’t bother. It works fine leaving it all in there to the end.
This guy and this guy have been my two best friends while figuring out how to live life cooking without standard minced garlic (I'm Italian/Jewish).
Both brands also have onion replacers that are good too. The FreeFod stuff is STRONG. I use enough to cover the front third of a standard eating spoon and it's enough to flavor enough food for 6 people.
I use EVOO a lot for cooking but I don't want it flavored, so I've never tried the infused oils honestly. I have a super sensitive gut though, and thus far haven't had any issues with the powders.
I think we're in the same boat. I have chronic migraines, IBS, and HI. I follow a migraine, FODMAP, and low histamine diet. They help a lot but only up to a certain point.
To answer your question onions are a big doubly whammy for me. They trigger really nasty migraines and IBS symptoms. Garlic is much more tolerable and seems to cause only moderate GI upset.
Have you tried any of the low FODMAP garlic seasonings? I find them to be much easier on my system.
Haha it’s a seasoning salt. I had never heard of it before meeting my husband (who’s family uses it on everything) but it is super versatile: Jane's Krazy Seasonings Mixed Up Salt Canister, 9.5 Ounce https://www.amazon.com/dp/B00YCQY57W/ref=cm_sw_r_cp_api_glt_fabc_716PFCQXKE8535FPEDH3?_encoding=UTF8&psc=1
I add this and pepper. Jane's krazy salt fucking slaps and is great with lamb. But use in moderation in a Shephards pie.
It's basically salt, seasonings, and onion and garlic powder. I swear by it
True to an extent but most of the parmesan in these mixes is dehydrated and has added preservatives and anti-caking additives so it lasts a really long time even unrefridgerated.
I use Johnny's Garlic Spread seasoning a lot and it pretty much lasts forever just on the shelf. Highly recommended it's basically garlic bread in a bottle.
What Johnny's seasoning? They make a lot of stuff.
I use their garlic spread to make garlic bread all the time it's incredibly easy and delicious. Costco baguette + butter + Johnny's garlic spread, maybe some cheese if you want.
Drizzle a little Olive Oil and sprinkle Jane's Krazy Seasonings Mixed Up Salt on top and roast in the oven! Game changer
Used to be able to get it from Sausage kitchen but they shut down. Check out a place like Grace in the Kitchen in Kanata, I think they had it a few years ago. You can also use a product called 'pink salt' not to be confused with pick coloured table salt. https://www.amazon.ca/Hoosier-Hill-Farm-Prague-Powder/dp/B008X6KE0E
Looks great! I'm surprised they cooked that fast! Does that particular smoker do something fancy to make it faster? It looks commercial grade from what I can tell.
Also if it's electric and you want to cheat to have it look better, I recommend a pinch of this nitrate salt: https://www.amazon.com/dp/B008X6KE0E/ref=cm_sw_r_cp_apa_oQpCBbWJ3J58J
Oh gods yes, this!
I was a terrible cook growing up, and my mother is an amazing cook. I never needed to learn how to cook, either, because for a long time I rented a house literally two doors down from her, so I'd just eat over.
We moved to Japan, which is definitely more than two doors down, and now I have to cook! Crap!!
Turns out, I enjoy it, but can't get some things right. I'm constantly messaging her at 5am (her time, 7p here) asking how to make those egg dumplings again or why is my rue all lumpy? Glad she works weird hours (usually starts at 5:30a) so I can get help.
I have been hoarding all her little tips and tricks in my bullet journal or phone notepad/screenshots, and have every time I've been back home it's been cooking 101 lessons. And spices. Learn what spices they used, special stuff that you wouldn't think of. Or special mixes. Learn them now so you're not wracking your brains decades later.
My moms seasoning of choice was Nature's Seasoning and I go thru like a bottle of that every 9 months or so, so I have to have her ship it to me.
Edit: and celery salt. I dunno, but no soups in my life taste right without celery salt. Which I didn't realize until a few months ago when a friend gave me some she made. Holy hell, changed my life.
You can get some Prague powder and finely grind a bit of it in your rub and it will have the same effect.
Cheers!
Sodium nitrate/nitrite in processed meat causes the formation of carcinogenic nitrosamines. This means your risk of pancreatic, stomach and colon cancers go way up. I would pick something more healthy to create your delicious masterpiece.
Paragon butter flavored popcorn salt. I oil pop my popcorn on the stove and this works quite nicely.
http://www.amazon.com/Paragon-Butter-Flavored-Seasoning-Salt/dp/B002YLGAIO
We eat popcorn 1-2 times a week and a large bottle of this stuff lasts us about 2 years.
Comparing labels to here
You're very close on the sodium nitrite level. You're probably fine. The propylene glycol....It's in a lot of foods. But I'd just as soon avoid spending money on a product that's just salt and salt. Why do you really need to add additional crap? I'd probably just get the stuff off amazon.