Search found 385 matches
- Thu Apr 19, 2012 06:57
- Forum: For beginners
- Topic: Different textures of cooked bacon - brined vs. dry cured.
- Replies: 31
- Views: 16191
I favor dry-cured bacon that's cold smoked and sliced thin, cooked in a way that ensures even-cooking for best flavor and crispiness. On top of the stove I use a cast iron pan and a pre-heated bacon weight, being extra careful to not crowd the pan. My favorite way to cook bacon is in the oven betwee...
- Thu Apr 19, 2012 05:26
- Forum: Technology basis
- Topic: Calculating Legal Amounts Of Sodium Nitrite
- Replies: 37
- Views: 54559
I typically make a brine that's 20% the weight of the cut. The brine is of medium strength, but as a whole it's concentrated. I shoot for no more than about 2.00-2.25% salt. As an example, I recently cured some Irish Spiced Beef. The weight of the bottom round that I used was 1 kg. For the brine I u...
- Thu Apr 19, 2012 04:22
- Forum: Technology basis
- Topic: Calculating Legal Amounts Of Sodium Nitrite
- Replies: 37
- Views: 54559
That's what makes curing meats as much or more an art as it is a science. Luckily there are ways to ensure consistent results. As a rule, the more concentrated a brine, the quicker and more thorough the curing. I use a highly concentrated brine for almost anything, but as I indicated above, the salt...
- Thu Apr 19, 2012 03:22
- Forum: Technology basis
- Topic: Calculating Legal Amounts Of Sodium Nitrite
- Replies: 37
- Views: 54559
- Sun Apr 15, 2012 16:44
- Forum: Sausages
- Topic: Beef Sausage
- Replies: 6
- Views: 5479
- Sat Apr 14, 2012 22:46
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 577228
- Fri Apr 06, 2012 03:06
- Forum: Books&Videos of meat processing
- Topic: Ruhlman - Polcyn Book
- Replies: 30
- Views: 34019
- Fri Apr 06, 2012 03:03
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Post Pics of your Smokers!!
- Replies: 237
- Views: 201259
- Fri Apr 06, 2012 03:01
- Forum: For beginners
- Topic: confused about how much water to add to rzeszowska kielbasa
- Replies: 5
- Views: 5460
Re: water to add to rzeszowska kielbasa and garlic
baconologist i kind of understand you but i am not quite there??? your saying to only add 30-35% water to the beef 1 and pork 3 thats 2.20 pounds?? its all going to get grinded anyway right? so how many cups would i add to the rzeszowska. and what does that mean 30-35 % of what you know??? its conf...
- Fri Apr 06, 2012 00:49
- Forum: For beginners
- Topic: confused about how much water to add to rzeszowska kielbasa
- Replies: 5
- Views: 5460