Search found 102 matches

by STICKSTRING
Fri May 16, 2014 07:25
Forum: Microbiology of meat and products
Topic: Bacon Cure Question
Replies: 31
Views: 21390

My wife and I are not big salt eaters either. Is 3% salt too much? Should I stick with 2%? also what percentage of honey, and brown sugar should I use? 2% also?

Thanks again.
by STICKSTRING
Fri May 16, 2014 06:19
Forum: Microbiology of meat and products
Topic: Bacon Cure Question
Replies: 31
Views: 21390

14lb pork belly

Salt 3%
Cure#1 .25%
Honey 3/4 cup
Brown sugar 3/4 cup
Black pepper Enough to cover bacon (meat side) after cure, before smoke

What do you guys think about this recipe? Any suggestions? Advice?
by STICKSTRING
Thu May 15, 2014 05:15
Forum: Microbiology of meat and products
Topic: Bacon Cure Question
Replies: 31
Views: 21390

Yup, that's one heck of a lot of sugar. Do you fry your bacon crispy or do you prefer it otherwise? Baconologist, I really appreciate your willingness to help me out, especially considering I have a 14lb slab of pork belly in the fridge waiting for me to do something with it. I personally like my b...
by STICKSTRING
Thu May 15, 2014 03:34
Forum: Microbiology of meat and products
Topic: Bacon Cure Question
Replies: 31
Views: 21390

The recipe is not mine. It actually came off of Len Poli's site. I believe it will char easily due to the amount of sugar. That is a guess , but I am assuming that is the reason.
by STICKSTRING
Thu May 15, 2014 03:21
Forum: Microbiology of meat and products
Topic: Bacon Cure Question
Replies: 31
Views: 21390

That's a VERY bad recipe!!!! I wouldn't use it unless you like bacon that easily chars to a cinder, is EXTREMELY salty and is laden with excess nitrite beyond any well respected safe and practical standard. What exactly are you looking for in a bacon recipe? How do you prefer to prepare your finish...
by STICKSTRING
Wed May 14, 2014 18:15
Forum: Microbiology of meat and products
Topic: Bacon Cure Question
Replies: 31
Views: 21390

Most of the time its best to follow a recipe/method as spelled out by the Author....if you don't trust them, try another that you do. Lots of tried and true recipes for Bacon in the members recipe section in Hyde Park. I can vouch for Sons Of Bees...best bacon EVER. Mixing and matching usually resu...
by STICKSTRING
Wed May 14, 2014 07:05
Forum: Microbiology of meat and products
Topic: Bacon Cure Question
Replies: 31
Views: 21390

Just wanted to add a couple questions: Can I use the percentages I came up with to increase the cure for my 14lb slab? Does the large amount of cure, salt, and sugar seem ok in this recipe? A lot higher then in all of my books... Len poli calls for 7 days of curing time. That is also much different ...
by STICKSTRING
Wed May 14, 2014 03:50
Forum: Microbiology of meat and products
Topic: Bacon Cure Question
Replies: 31
Views: 21390

ssorllih wrote:The percentages are about twice what I use but I don't drain the exudate.
Thank you, for everyone's response. I also agree, I thought the numbers seemed high as well. Although being that I've never made Bacon before, I figured Mr. Poli knows better then I do!
by STICKSTRING
Tue May 13, 2014 23:55
Forum: Microbiology of meat and products
Topic: Bacon Cure Question
Replies: 31
Views: 21390

Bacon Cure Question

Hello all, I have a quick Bacon Curing question for you all if you do not mind. I will be starting Len Poli's, Honey Cured Bacon, this weekend if all goes well. His recipe calls for 10lbs of pork belly. It does not give percentages, just specific amounts as follows: 4540 grams Pork Belly 360 grams H...
by STICKSTRING
Mon Apr 28, 2014 00:30
Forum: Dry Cured Meats and Sausages
Topic: Breasola di Cervo
Replies: 2
Views: 3491

Looks fantastic! Man I wish I could try it! I just finished two Lonzino's. A Pepper crusted and a plain. Both turned out great. I love the flavor the pepper gives the meat.
by STICKSTRING
Wed Apr 23, 2014 01:45
Forum: Dry Cured Meats and Sausages
Topic: New member has questions about venison salami.
Replies: 12
Views: 18726

Thank you to all for your responses. Chuck wagon, wow! Very informative. Thank you very much. I hope to come up with a few different recipes of my own.

Thank you again
by STICKSTRING
Fri Apr 18, 2014 04:07
Forum: Dry Cured Meats and Sausages
Topic: New member has questions about venison salami.
Replies: 12
Views: 18726

New member has questions about venison salami.

Hello, I am new to the site and extremely excited to be a part of this community. I am a avid meat hunter and my passion is creating meat products from the game I harvest. I have truly taken a interest into dry sausages and have been doing ALOT of research on this subject. I have a question. Where I...