Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
Dotch

Nitrate and cured meat question

Recommended Posts

OK, some of you pro's especially RH, this may or may not be something that may or may not have been addressed before but I'm too lazy to dig through here to find it.

Several years ago Mrs. Cheviot was doctoring for migraine headaches. Yes, a real doctor you clowns. ;) One of her triggers (other than me) was determined to be smoked or cured meats, especially those containing nitrates and nitrites. Bacon and ham are no-no's even though she really loves the stuff. That's great for me but I feel a little guilty eating 10 lbs. of bacon or ham by myself although the bacon off those wrapped portobellos was really delicious...:lol:

It's one reason I haven't jumped into smoming with both feet just yet. That and I'm not aware of a lot of lamb sausage recipes but don't know why it wouldn't be bomb. Are there brines, techniques, seasoning packages, etc., that can be used that avoid the issue or will I be the one eating what I smoke and sharing with others? I'll hang up and listen. :)  

Share this post


Link to post
Share on other sites

I smoke a lot of things only using minimal salt and I make certain sausage and only use salt no cure or tender quick.  I guess you want to avoid the cooking/heating method that leaves food in the danger zone of making botulism which would be why you'd add cure.  You can smoke anything without nitrate/nitrites or nitro, ribs, pork shoulder, fish.  If you make sausage you either have to make fresh stuff or heat it over 160 or whatever that temp is.  

Also, tell the wife that constant tv noise at night has been found by many Essential Oil pro's to lead to migraines.  It saves the Earth too.

 

Share this post


Link to post
Share on other sites

Kris said it well.  I do not know about the effects of nitrates.  Stay away from all processed sausage [smoked].  Ham or even some lunch meats.  Check what's in the products before buying them in processed foods.  If you were to make your own sausage with your wife's condition as far as nitrates then just stick to making fresh sausage.  Or you could buy fresh/frozen brats for example like Johnsonville for example.  Even some "cooked" brats do not have nitrates.  Those are easy to just put on the grill and give the goood old grill marks for they are fully cooked.  

A lot of brines do not have cure in them for things you are grilling.  They do not require cures's for you are cooking the meats at a higher temp.  Those brines are for extra moisture and flavor.  Not designed for the smoker which smokes at a lower temp.  Low and slow.  Typicaly those brines are for a few hours or even for 24 hours depending on the size of the item.  So stay away from processed foods and stick to fresh sausage for your wife.  good luck.

Share this post


Link to post
Share on other sites
48 minutes ago, reinhard1 said:

Kris said it well.  I do not know about the effects of nitrates.  Stay away from all processed sausage [smoked].  Ham or even some lunch meats.  Check what's in the products before buying them in processed foods.  If you were to make your own sausage with your wife's condition as far as nitrates then just stick to making fresh sausage.  Or you could buy fresh/frozen brats for example like Johnsonville for example.  Even some "cooked" brats do not have nitrates.  Those are easy to just put on the grill and give the goood old grill marks for they are fully cooked.  

A lot of brines do not have cure in them for things you are grilling.  They do not require cures's for you are cooking the meats at a higher temp.  Those brines are for extra moisture and flavor.  Not designed for the smoker which smokes at a lower temp.  Low and slow.  Typicaly those brines are for a few hours or even for 24 hours depending on the size of the item.  So stay away from processed foods and stick to fresh sausage for your wife.  good luck.

You can buy "uncured" bacon and ham at the supermarket, so it stands to reason that you could make your own.  It would probably taste different, and need to be frozen sooner, but would be safe.  Botulism is an Anaerobic bacteria which doesn't grow in the presence of oxygen.   Of course, inside a sausage or salami is no oxygen so cure is used.  But if you keep stuff frozen etc it is ok.  And ham need not have cure.  Country ham or Italian Proscuitto only had salt and maybe smoke. 

So buy some uncured bacon and see how she does.  If she likes it and tolerates it, there you go.   Likewise lamb sausage, if you refrigerate and freeze promptly would be ok.  

Here is a starter, This and some smoming would be good

http://www.foodnetwork.com/recipes/alton-brown/scrap-iron-chefs-bacon-recipe.html

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now




  • Posts

    • Thanks for all the input .
    • We had deckover on our(similar texture to rhino) and then put in the coin.... Coin is a lot nicer imo because it seems to dry quicker.  Stretch it between the holes then when you screw the hole mounts down it holds the middle tight... little movement on the outsides but hasnt been terrible.
    • Fine line I guess, they did kneel but from what I read they didn't kneel during the anthem it was a symbolic gesture of unity before the anthem.  Either way who cares.  They have the right to kneel, you have the right to support them or be pissed off by them.  Personally I don't agree with the action but I respect the right to peaceful protest.    
    • We can stop calling these losers. Americas Team!
    • I do have an existing subscription at home, thus the $7/month for the tailgater sub. From my experience Direct and Dish both manually align/aim the same so should not matter.
    • Del thanks for the link. I had never heard of that before.  
    • The problem  with trying to smoke in a gas grill is that you cannot control the oxygen levels with dampers. These items tend to just get hotter until they are fully on fire. If you have grease build up in the Gasser, you have now just earned a timeout as the grill goes to the state of inferno with no control.  Putting them in a pouch with holes helps with oxygen levels, but if you want to smome it's best to have the right cooker.  The minion method works if you can control oxygen, and I do use it in my Weber smoker, otherwise it will be a blazing fire. I gave away my gassers years ago. If you light a chimney of charcoal for a charcoal cooker like the Weber kettle then go in and get your meat prepared, generally the charcoal is close to being ready by the time you get back out. Then you can use chunks of seasoned wood for flavor. 
    • Get any?  Off the 4 wheeler or out the window?
    • I heard it was a hard spring, but man I was kicking up a bird every 50 feet driving around on dirt roads in Itasca County a few weeks ago.
  • Our Sponsors