Search found 40 matches
- Sat Apr 01, 2017 04:37
- Forum: For beginners
- Topic: Safety information and general questions about dry curing
- Replies: 16
- Views: 9878
LowSlowJow wrote: "...what exactly defines a dry cure?" "For country ham, dry salt cured ham, country cured shoulder ham, or dry-cured bacon , the internal salt content should be 4% when used with nitrates/nitrites or 10% without the use of nitrates/nitrites. Properly prepared dry cured hams are saf...
- Wed Mar 16, 2016 20:48
- Forum: Hyde Park
- Topic: Sous Vide Cooking vs Smoking
- Replies: 6
- Views: 5393
Bob K, Douglas Baldwin does an excellent job answering your question in his Practical Guide to Sous Vide Cooking http://www.douglasbaldwin.com/sous-vide.html and the article he wrote in the International Journal of Gastronomy and Food Science http://www.sciencedirect.com/science/article/pii/S1878450...
- Tue Dec 08, 2015 00:24
- Forum: For beginners
- Topic: Salt in brine
- Replies: 5
- Views: 5692
- Fri Dec 04, 2015 14:19
- Forum: Hyde Park
- Topic: In Memoriam
- Replies: 2
- Views: 3871
- Fri Nov 06, 2015 01:29
- Forum: Hardware
- Topic: Anova Precision Cooker for poaching sausage
- Replies: 11
- Views: 11290
- Sat Oct 24, 2015 00:14
- Forum: Offal products
- Topic: Make some blood sausage!
- Replies: 2
- Views: 6628
- Wed Apr 15, 2015 22:39
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 468756
- Wed Apr 15, 2015 12:10
- Forum: Smoked pork products
- Topic: [USA] Makin' Bacon
- Replies: 137
- Views: 182151
These are well below your 120 ppm limit. That's the permitted ingoing amount of nitrite or the amount of nitrite added to the product; It's definitely NOT an uptake estimate. " Ingoing Amount . The amount of an ingredient added to a product when the product is being formulated." Regardless of that,...
- Thu Apr 02, 2015 03:56
- Forum: For beginners
- Topic: Salt question
- Replies: 4
- Views: 5449
- Thu Mar 12, 2015 10:49
- Forum: Dry Cured Meats and Sausages
- Topic: Devo's Country Ham
- Replies: 55
- Views: 46979
- Mon Feb 23, 2015 20:23
- Forum: Hardware
- Topic: Thermoworks PH meter
- Replies: 10
- Views: 10755
I paid $78.33 for the meat probe here: http://www.water-testers.com/contents/e ... Probe.htmlBob K wrote:Be aware that the meat probe will cost more than the meter but you can get replacement electrodes at a reasonable cost
- Tue Feb 03, 2015 19:16
- Forum: Dry Cured Meats and Sausages
- Topic: Devo's Country Ham
- Replies: 55
- Views: 46979
- Tue Jan 27, 2015 21:49
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Genoa salami In 50 MM bags
- Replies: 15
- Views: 20945
- Mon Jan 26, 2015 15:03
- Forum: Smoked pork products
- Topic: Nitrite and Bacon
- Replies: 43
- Views: 58989
FWIW, in my studies I've often seen "dry-cured" more formally defined as less than .92 water activity but unfortunately that's not a practical definition for home curers. One example... http://i.imgur.com/b09qahG.png Source: The Health Effects of Nitrate, Nitrite and N-Nitroso Compounds, National Ac...
- Sat Jan 17, 2015 01:55
- Forum: Products in blocks
- Topic: Tinned corned beef: How do you make it?
- Replies: 14
- Views: 31795
Here's a thread... http://www.wedlinydomowe.pl/en/viewtopi ... ght=corned
Too bad Benjamin was criticized and it didn't go far.
Too bad Benjamin was criticized and it didn't go far.