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PostPosted: Mon Aug 11, 2014 8:48 am 
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Joined: Thu Mar 14, 2013 8:45 am
Posts: 3667

KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken

PostPosted: Sat Oct 17, 2015 1:27 pm 
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Joined: Wed Mar 20, 2013 1:25 pm
Posts: 9
Cheers mate! It's on.

Once I wrapped my head around halving rather than doubling to take into account the 11% strength, the facepalm was mighty. That calculator is very helpful.

I think I might struggle getting through a 1kg tub of the Kwikurit meat cure :D Maybe I should try a ham, or smoking some hocks.

Broke up about 7 juniper berries and added it 2.3kgs of pork, and it's sitting in the fridge now.

PostPosted: Sun Feb 28, 2016 4:34 pm 

Joined: Sun Feb 28, 2016 1:15 pm
Posts: 2
I have 2 friends that are allergic to the sulphates so I made them a wet cure bacon with bourbon and maple sirup. They said they liked it but I thought it tasted a little weird. That one was marinated for 7 days and was very bacon like.

A couple of weeks previously I used the same recipe but only marinated for 3 days, the meat was a pork scotch fillet discounted for quick sale at coalsworth and smoked for 8 hours @ 125 with ironbark and apple, it wad delicious served with coalslaw and potato bombs stuffed with blue cheese, and tasted nothing like bacon

I have brined chicken overnight with jucy tender results so will experiment further.

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