Search found 4331 matches

by ssorllih
Thu Nov 06, 2014 19:36
Forum: Smoked pork products
Topic: Nitrite and Bacon
Replies: 41
Views: 30033

Red, Just finished reading the paper and it answered all of my questions. It also explained why the canned Polish hams we used to get 60 years ago were so very good.
by ssorllih
Wed Nov 05, 2014 05:53
Forum: Microbiology of meat and products
Topic: Spreadsheets/calculators to determine nitrite amount:WARNING
Replies: 2
Views: 3321

.25% cure#1 calculated against the total meat works out to 156 PPM. A little less seems to be effective for taste and appearance. I know that as little as 50PPM will influence the color of the dark meat in chicken and turkey.
by ssorllih
Tue Nov 04, 2014 21:06
Forum: Smoked pork products
Topic: Nitrite and Bacon
Replies: 41
Views: 30033

Thank you.
by ssorllih
Tue Nov 04, 2014 16:10
Forum: Smoked pork products
Topic: Nitrite and Bacon
Replies: 41
Views: 30033

Does anyone here know the lower effective level of nitrite?
by ssorllih
Sat Nov 01, 2014 18:17
Forum: Smoked pork products
Topic: question about dry cure and how much to put on a 5 p belly
Replies: 12
Views: 14625

Just for what it may be worth for my bacon from Butt slabs I use 3% salt and .3% cure#1 for my dry rub/cure, sugar and syrup are optional extras and I usually plan those as half as much as the salt.
by ssorllih
Fri Oct 31, 2014 19:27
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 110397

Thank you Maxell!
by ssorllih
Fri Oct 31, 2014 15:39
Forum: Smoked pork products
Topic: Storing wet cured bacon
Replies: 7
Views: 6939

Slicing bacon with a sharp knife is easy when the bacon is cold and properly dry.
by ssorllih
Wed Oct 29, 2014 02:46
Forum: Sausages
Topic: The importance of taste test patties
Replies: 9
Views: 5462

my tablet is paper but after that small detail we work the same way.
by ssorllih
Tue Oct 28, 2014 18:02
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 110397

Everyone has strengths and knowledge none of us have complete knowledge. In the case of Chuckwagon and Ducky there is a strong knowledge of microbiology and chemistry and both of them are very competent sausage makers. There are many others here that are also excellent sausage makers. In our parish ...
by ssorllih
Tue Oct 28, 2014 14:36
Forum: Sausages
Topic: The importance of taste test patties
Replies: 9
Views: 5462

Mark you could poach a small piece and check for omissions.
by ssorllih
Sun Oct 26, 2014 05:15
Forum: Smoked pork products
Topic: Buckboard bacon
Replies: 15
Views: 15579

Can't afford bellies. I buy the butts without the skin and carve out a slab and cure that. at less than $2 it is very good bacon.
by ssorllih
Sat Oct 25, 2014 21:41
Forum: Sausages
Topic: The importance of taste test patties
Replies: 9
Views: 5462

The importance of taste test patties

Today I made 3 kilograms of chunk turkey ground chicken sausage. Fried a couple of test patties and thought they needed salt. They DID! I had slipped a decimal point and used 1.5 grams/kilogram instead of 15 grams/kilogram. I had not yet stuffed any. :oops:
by ssorllih
Sat Oct 25, 2014 15:31
Forum: Smoked pork products
Topic: Buckboard bacon
Replies: 15
Views: 15579

Thanks! You can cut the slab from the skin side of the butt. It usually come in at about 2.5 to 3 pounds.
by ssorllih
Sat Oct 25, 2014 14:35
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 110397

Rather sad to see that some people can't be civil in their discontent.
by ssorllih
Fri Oct 24, 2014 22:28
Forum: Smoked pork products
Topic: Buckboard bacon
Replies: 15
Views: 15579

If you want a slab of bacon you can make a pretty good substitute with a skin side slab from a Butt as I usually do.
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