3 lbs pork belly in 1 lb chunks. Want to cure for bacon. Can some1 provide a basic cure recipe? TIA.
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Recommend you look through a good how to book. Read and follow directions. Suggest learning process first also will your product be smoked or cured. Check out A D Livingston, " Cold- Smoking & Salt Curing. Good luck
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The product comes with instructions, but to help you out - 1/3 cup of ground meat ( meat of your choice) forms the top/ 1/2 cup of ground meat ( your choice) forms the pocket. Fill the pocket with your fixings, insert the ring then insert the flat patty from the first step, compress with flat press while twisting and rocking. Hope this answers your questions. Happy eating!!
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This is the product for you! The bacon is not black but extremely crispy. It took us some time to learn it, but we do 6 pieces of bacon, fatty side down, for 12-15 mins. Be sure to have a cover for this product as the bacon splatters all over.
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About three quarters of an inch deep holds at least a pound of bacon grease
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Charles, I believe this is #1 from my experience in making hams and bacon with it. The recipes (Ruhlman, Symon et al) that I've used call for #1 and have come out very fine. Also, generally speaking, when you read pink salt you are reading about #1. DQ does have a #2, but its generally referred to as DQ2. That said, you can email the company, Gourmet Imports, and if your experience is the same as mine, they will respond within a day or two.
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Kenny, I haven't tried bacon yet but intend to. I think the grease tray would be able to handle about half a pound of bacon but you must allow the grease to cool completely because it might slop over the sides lifting it out of the appliance.I usualy cook bacon in a fairly hot oven pouring off the grease half way along and watching the meat fairly closely til it is done to my taste which is crispy.
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1/4 cup per pound of meat is what I use. Directions are on the back of the container.
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I haven't cooked more than 2-21/2 lbs so far, the recipe book that came with it only has a few recipes but the most amount of meat shown in there is 3 lbs.I have cooked a larger amount if you include vegetables and potatos. the instructions say do not fill over 2/3 full though.There is a toll free number you can call at Presto though; you can call 8 AM- 4PM central, weekdays at 1-800-877-0441
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Just covered the top with a paper towel also put one under neath.This instrument has to be the very best way to make bacon.Have used them for years.
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Hi Laauura, The answer to your question is - Yes, there is a cure packet included for each spice packet. My son and his college roommates LOVE the jerky I make with these packets. My dehydrator machine will nicely fit 3 lbs of 96% lean hamburger and I use 1 packet per pound. Usually I blend together 2 spicy flavor packets and 1 original packet and the 3 cure packs and also a few other personal added in flavors such as: liquid smoke, garlic powder, onion powder, course cracked pepper, honey, pineapple juice and a little of your favorite BBQ sauce makes a yummy batch. I'll be making another batch this weekend too. Enjoy your jerky , what ever flavor you like. Best Regards, Paul - Fremont, NH Hi Laauura, The answer to your question is - Yes, there is a cure packet included for each spice packet. My son and his college roommates LOVE the jerky I make with these packets. My dehydrator machine will nicely fit 3 lbs of 96% lean hamburger and I use 1 packet per pound. Usually I blend together 2 spicy flavor packets and 1 original packet and the 3 cure packs and also a few other personal added in flavors such as: liquid smoke, garlic powder, onion powder, course cracked pepper, honey, pineapple juice and a little of your favorite BBQ sauce makes a yummy batch. I'll be making another... » Read More Hi Laauura, The answer to your question is - Yes, there is a cure packet included for each spice packet. My son and his college roommates LOVE the jerky I make with these packets. My dehydrator machine will nicely fit 3 lbs of 96% lean hamburger and I use 1 packet per pound. Usually I blend together 2 spicy flavor packets and 1 original packet and the 3 cure packs and also a few other personal added in flavors such as: liquid smoke, garlic powder, onion powder, course cracked pepper, honey, pineapple juice and a little of your favorite BBQ sauce makes a yummy batch. I'll be making another batch this weekend too. Enjoy your jerky , what ever flavor you like. Best Regards, Paul - Fremont, NH « Show Less
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Sandy, I'm sorry I took so long, I didn't realize my griddle is in the basement and I can't get to it. Broken leg. Just off hand, I would say your space is pretty narrow. BUT, the overall size of that griddle is huge. How long do you have? I will see if I can get someone to do it. JeanetteI see others have answered. Good. It is big enough for hashbrowns, eggs, bacon etc. all at the same time. 'course depends on how many you are feeding. :0)
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1 pound, results are great if you can find 93% fat Free meat. I've waited until London Broil has gone on sale for $1.99 a pound, then have the butcher trim all the fat off...(You will still pay for the fat) then grind the rest of the meat into hamburger...With that approach you'll have some of the best Jerky you can make with this kit...
2217039
the lip is very small... cooking bacon is a big problem. pancakes would be ok or grill cheese, but nothing that has a lot of greasecooking out of it.
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Go to char boil.com. There is a ton of info out there. I have used mine every weekend since I've owned it . Buy a good thermometer and go by it. Get a bunkbed basket put it in the bottom of the basket if you cook larger cuts of meat keeps cooking more even. Less heat in the bottom. listen, put a ham, a turkey, porkbutt roast, sirloin roast . Or any thing you can imagine. This thing Rocks. I love it . I have also given 2 oil fryers away. P.S try pork butt roast. it will get eaten way before it ever gets pulled. AWESOME. Hoped this helped
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The ingredients are salt and sodium nitrate. It is used only for curing meats. Not for seasoning or eating it. After curing your meat with pink salt, you wash it off, and do so prior to cooking. Contrary to the description above, your meat is not instantly ready to cook after application. Its used to make homemade bacon, hams, etc. Its a fine product but you need to know how to use it. Many recipes are available online. For a great example, google Ruhlman homemade bacon. Michael Ruhlman is the chef author of the book "Charcuterie" which Amazon recommends with D.Q. curing salts as "often bought together". The ingredients are salt and sodium nitrate. It is used only for curing meats. Not for seasoning or eating it. After curing your meat with pink salt, you wash it off, and do so prior to cooking. Contrary to the description above, your meat is not instantly ready to cook after application. Its used to make homemade bacon, hams, etc. Its a fine product but you need to know how to use it. Many recipes are available online. For a great example, google Ruhlman homemade bacon. Michael Ruhlman is the chef author of the book "Charcuterie" which Amazon recommends with D.Q. curing salts as... » Read More The ingredients are salt and sodium nitrate. It is used only for curing meats. Not for seasoning or eating it. After curing your meat with pink salt, you wash it off, and do so prior to cooking. Contrary to the description above, your meat is not instantly ready to cook after application. Its used to make homemade bacon, hams, etc. Its a fine product but you need to know how to use it. Many recipes are available online. For a great example, google Ruhlman homemade bacon. Michael Ruhlman is the chef author of the book "Charcuterie" which Amazon recommends with D.Q. curing salts as "often bought together". « Show Less
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If you are thinking of cooking 4 at one time. Small amount of eggs in each divided area. However, I think 4 small ones would be rather thin, almost like a crepe. I think I would make 2 at a time..I'd used 2 eggs, small amount of cheese and 1 tblsp water. Mix well and put small amount of egg mixture in each side, carefully not to overflow. I do think 2 would turn out nicely. Perhaps real bacon bits and even chives added in..Should be attractive for the enough to make mouth water and enough to make a pleasing plate. I will try that in the morning and post how it turned out.
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There Are a lot of vids on you tube showing how to do this. Look up sausage stuffing :D