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Search found 58 matches
Is there a cure for bacon, one that would need no refrigeration after or during curing for that matter. If there is already a posting on this could someone direct me to it. I`m quessing it would be very old school. Thanks
- Mon Jan 22, 2018 01:16
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
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- Mon Jan 22, 2018 00:54
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
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Has anyone had experience using Bactoferm B-LC-007 vs Bactoferm T-SPX? From its description it appears to be a more modern or updated product. It states it prevents the grow of Listeria where as T-SPX doesn`t. Anyone use this product?
Kijek There is a soppressata recipe here that only use cure #2 and no cultures. This might be what your looking for. Soppressata is made with natural flavors such as cumin, black pepper, red pepper and chilli peppers which are added to the meat which is then aged. Depending on the type of product, t...
Thanks BobK for the advice but reading as I have said before is no subistitute for hands on experience. My question is about an odd ball experience that probably has no answer, certainly not going to be in a book. I`m just putting out questions in the hope someone make have been where I am now. Have...
Bolepa I won`t be poaching or using sous vide. I just plan on curing, smoking, and finishing in the oven. I`m not a big proponent of sous vide. It takes to long to cook anything. It has it`s place in cooking but not meats, IMO. Yes it does produce a great texture in meats but lacks the flavor profil...
BobK Seeing this is my first attempt at salami and as I mention before I just have PH strips. I put in the required amounts of T-XPS as required by the recipe. I tested with the strips and the strips really don`t change from their original color just wet looking. That would be a PH of 6 to 7. The sa...