Search found 62 matches
- Thu May 18, 2017 08:29
- Forum: Sausages
- Topic: Water and expansion?
- Replies: 3
- Views: 4110
Thanks for the replys. I am happy with the results I am getting with adding the water till I get a nice feel to the bind, these are my own recipes so its all experimental. The resulting texture and flavour are what I am trying to achieve. The expansion is only a problem when I have over stuffed the ...
- Wed May 17, 2017 08:04
- Forum: Sausages
- Topic: Water and expansion?
- Replies: 3
- Views: 4110
Water and expansion?
Have I have possibly been adding water for no reason? I am adding it as recipes I have been following when first learning say so, but thay also added rusk. Since going rusk free and meat only I have still been adding a little water till the mix feels right. But I have noticed my sausage or meatballs...
- Sat Oct 15, 2016 12:54
- Forum: Smoked pork products
- Topic: Nitrite Nitrate free cold smoked Bacon?
- Replies: 20
- Views: 18398
Another update. Trying this alongside my last batch of bacon which had cure#1 it is clear that the nitrite free bacon, is not bacon. The taste is salty pork and there is a clear distinctive lack of bacon taste. Its quite astonishing that this tiny amount of cure#1 can have such a influence on the ta...
- Fri Oct 14, 2016 15:10
- Forum: Smoked pork products
- Topic: Nitrite Nitrate free cold smoked Bacon?
- Replies: 20
- Views: 18398
Tried some today It tastes good but its too salty, I would say 4% max for my taste, it is also not a nice pink colour. I also don't like the sweetness from the sugar. But on the whole its ok it will be eaten. I will however be using cure#1 in future as I don't want it so salty, nor sweet and will be...
- Fri Oct 07, 2016 18:39
- Forum: Smoked pork products
- Topic: Nitrite Nitrate free cold smoked Bacon?
- Replies: 20
- Views: 18398
Thanks folks for taking the time you have with this, it certainly is an interesting subject. After talking to the lovely lady at ellisesfarm.co.uk she was very helpful. She told me they have been trading for 10 years, rear their own pigs which means they have full control. They know where the meat h...
- Fri Oct 07, 2016 11:56
- Forum: Smoked pork products
- Topic: Nitrite Nitrate free cold smoked Bacon?
- Replies: 20
- Views: 18398
Then you read this and wonder what all the fuss is about fearing nitrate nitrite
https://chriskresser.com/the-nitrate-an ... ear-bacon/
https://chriskresser.com/the-nitrate-an ... ear-bacon/
- Fri Oct 07, 2016 10:46
- Forum: Smoked pork products
- Topic: Nitrite Nitrate free cold smoked Bacon?
- Replies: 20
- Views: 18398
I am simply wanting to not consume nitrate nitrite if it is at all possible. I am aware there are natural nitrate nitrite in many foods, celery for one which we use quite a bit in our house. This however is "natural", whether this makes any difference? But we are back to the "experts" then, of which...
- Thu Oct 06, 2016 23:43
- Forum: Smoked pork products
- Topic: Nitrite Nitrate free cold smoked Bacon?
- Replies: 20
- Views: 18398
Popular scientific testing have shown more risks of cancer from processed meats. If nitrate nitrite is not needed why use it. This is my logic. Clearly there are millions of people consuming cured meat without nitrate nitrite, be it meat to be cooked first like bacon or uncooked. If there was such a...
- Thu Oct 06, 2016 18:05
- Forum: Smoked pork products
- Topic: Nitrite Nitrate free cold smoked Bacon?
- Replies: 20
- Views: 18398
- Thu Oct 06, 2016 17:35
- Forum: Smoked pork products
- Topic: Nitrite Nitrate free cold smoked Bacon?
- Replies: 20
- Views: 18398
Nitrite Nitrate free cold smoked Bacon?
Hi Guys I am making bacon using only salt @5% sealed in the bag fridge curing for 7-10 days style. Then kept in the fridge to dry, till its been eaten. I want to do this simply due to the possible health risks of the Nitrite Nitrate and feel that there is little risk in leaving it out. I feel sure m...
- Sat Jun 18, 2016 19:22
- Forum: Dry Cured Meats and Sausages
- Topic: Small Copa dried in temps up to 23 deg C experiment
- Replies: 5
- Views: 4171
- Sat Jun 18, 2016 17:23
- Forum: Dry Cured Meats and Sausages
- Topic: Small Copa dried in temps up to 23 deg C experiment
- Replies: 5
- Views: 4171
- Fri Jun 17, 2016 14:52
- Forum: Dry Cured Meats and Sausages
- Topic: Small Copa dried in temps up to 23 deg C experiment
- Replies: 5
- Views: 4171
Small Copa dried in temps up to 23 deg C experiment
Hi Folks I had a Copa which after 4 weeks in the fridge bag was hung on the 17-04-16 just as our spring started to show its self. I watched the temps rise to over the 15 deg after a couple of weeks and just though I would leave it to see what happens. Its now 8 weeks and the max temp has been 23 deg...
- Thu Apr 21, 2016 11:42
- Forum: Technology basis
- Topic: Shrink and water activity comparison (Aw)
- Replies: 24
- Views: 24540
Further update Putting into the fridge is not stopping the tears, so its not brought on by an increase in temperature as I thought. Maybe the mold feeds off this, hence there's no tears with the moldy salami? However the rate its coming out they would have to be greedy. All I can say is all of my sa...
- Tue Apr 19, 2016 22:35
- Forum: Technology basis
- Topic: Shrink and water activity comparison (Aw)
- Replies: 24
- Views: 24540