Search found 385 matches
- Fri May 16, 2014 23:16
- Forum: Microbiology of meat and products
- Topic: Bacon Cure Question
- Replies: 31
- Views: 27277
- Fri May 16, 2014 23:00
- Forum: Microbiology of meat and products
- Topic: Bacon Cure Question
- Replies: 31
- Views: 27277
- Fri May 16, 2014 22:07
- Forum: Microbiology of meat and products
- Topic: Bacon Cure Question
- Replies: 31
- Views: 27277
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. (this was referring to .47%) And to quote from Marianski : Pastrami may be dry cured. For 1 ...
- Thu May 15, 2014 03:42
- Forum: Microbiology of meat and products
- Topic: Bacon Cure Question
- Replies: 31
- Views: 27277
- Thu May 15, 2014 02:24
- Forum: Microbiology of meat and products
- Topic: Bacon Cure Question
- Replies: 31
- Views: 27277
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 finishe...
- Sat Feb 15, 2014 01:55
- Forum: Books&Videos of meat processing
- Topic: In The Charcuterie: The Fatted Calf's Guide to Making Sausag
- Replies: 4
- Views: 9322
- Mon Jan 20, 2014 04:52
- Forum: Hyde Park
- Topic: Supporting Our Sponsor
- Replies: 20
- Views: 14349
- Mon Jan 20, 2014 03:07
- Forum: Hyde Park
- Topic: Supporting Our Sponsor
- Replies: 20
- Views: 14349
Just a heads-up..... Encouraging ad clicks could get this website banned from Google ads. Google considers it fraud. " All publishers are required to adhere to the following policies, so please read them carefully. If you fail to comply with these policies without permission from Google, we reserve ...
- Mon Jul 01, 2013 04:17
- Forum: Technology basis
- Topic: Brine strength changes
- Replies: 39
- Views: 19536
Actually, I do more dry curing than brining, many of us have used the calculated amount of salt, sugar and cure for many years now....it prevents over-salting and over-curing much the same way as equilibrium brining. The only potential problem with letting the meat rest in the exudate (which is how ...
- Mon Jul 01, 2013 04:03
- Forum: Technology basis
- Topic: Brine strength changes
- Replies: 39
- Views: 19536
- Mon Jul 01, 2013 03:28
- Forum: Technology basis
- Topic: Brine strength changes
- Replies: 39
- Views: 19536
Curing time shouldn't be much of an issue for those with curing experience. I've never had a problem with under-curing, not even once, especially when using the techniques mentioned above, and since it's impossible to over-salt and over-cure if a sensible amount of salt and the proper amount of cure...
- Sun Jun 30, 2013 23:10
- Forum: Technology basis
- Topic: Brine strength changes
- Replies: 39
- Views: 19536
Experience plays a part, but it doesn't take long to get the hang of it. Brining time depends on the size, muscle fiber orientation and fat/connective tissue make-up of the meat, but size mostly. The process can be sped up by injecting and/or adjusting the brine strength. In the case of equilibrium ...
- Sun Jun 30, 2013 22:54
- Forum: Hyde Park
- Topic: Photobucket storage hassles
- Replies: 4
- Views: 3226
- Sun Jun 30, 2013 22:39
- Forum: Technology basis
- Topic: Brine strength changes
- Replies: 39
- Views: 19536
Rudy, There's no need to buy a salometer, unless, of course, you really really want one. :mrgreen: Relying on brine charts and salometers is a pretty antiquated way of doing things. There's a much better method called Equilibrium Brining that eliminates nearly all the guesswork involved in other for...
- Wed Jun 05, 2013 15:34
- Forum: Other products
- Topic: Lomo Embuchado (dry-cured pork loin)
- Replies: 5
- Views: 13673