misfish

LUCAS, give me a heap of that on a bun and slaw for toppings. SWEET dude. I am finally going to give the bacon makin thing a go. Fine sea salt, smoke pepperika,course ground pepper and some brown sugar. Dry cure. Flip it over each day for 5 days, then Im going to slow cook it in the oven, 250 for 4-5 hours.

Fine Sea salt is what I used. As long as the bag is sealed and refrigerated, I should be good to go. I watched a few vids of chefs and butchers , not all use the pink salt. One was just sea salt and brown sugar.

Yes the salt will do the cure. I know I read about that some where, and like I said, have read that the pink salt, is not very good for you. Im not making big batches here. This is my first try. Posting in the food thread. I just needed a quick answer. Thanks again for quick replies

So Im good to go then Enrich with what I have. Thanks bud.

Im doing the home made bacon thing. I cant find the pink cure salt. Do I really need it? Heard good bad, yaw and naw. I have fine sea salt,smoke peperika and lots of fresh course gropund pepper. Am I good to go with just that ? Stuff it in a zip lock, store for 5 days in fridge, turning each day. Do I need that nitrite stuff???????????

Over under what gauge? Will stop by and see what they have. It,s on my way to and back from a river.

Thanks for posting a picture of this guy. Been a few years. Nice to read ya all had a good time.

Great tunes tonight Chris. .

Braver man then I, but I was one that would be out when before others when I younger.LOL Nice feed there Costa.

What are you looking for? PM FOR A LOCAL GUY HERE.

Randy is playing river TOONS, I mean tunes, I tonight on CBC 1

You mean it dropped a buck since last weekend? I need to go and take a video of a boat dealership in the morning. Hope I read right.

Nope, SCREW IT.

Awesome. Thanks for the reply.

Awesome Richard. The salmon tank. What was the hatch ratio to eggs? Not many in there, or was the egg count low? Thats a load of brown trout. Great job by all, and thanks for the update.

I have ice near me Micheal and passed. It will come soon enough. I dont want to be the one on the news.

Yup they are nice to have. The eskimo screws go in like butter by hand, but I like the adaptor.

Sam and Nicky,fishing in the hub, F I S H I N G Glad your day worked out Nick. I was wondering why the pressure to get the hub yesterday.LOL Edit to add You might want to remove that tracking devise that fisherman attached to it last year.

You just made me look for the grumpy ole men dvd Dave.

To add Dave, if you want to buy and have it ground same time, so all you do is mix and push out , Coppas across from BPS does this. Might be worth buying a sausage pusher. Heres a question about this while were on the subject. Do you need to add any type of special salt cure to the meat? Or just mix in what seasons you want, then push it out into the skins? I know there is real skin out there and that fake stuff. Whats best?

Fortinos = Loblaws owned Thanks for the heads up. Ok lets recap those bacon brines please or add more so I don't screw it up. Im just going to cure, not smoke.