Search found 40 matches

by DiggingDogFarm
Sat Apr 01, 2017 04:37
Forum: For beginners
Topic: Safety information and general questions about dry curing
Replies: 16
Views: 7960

LowSlowJow wrote: "...what exactly defines a dry cure?" "For country ham, dry salt cured ham, country cured shoulder ham, or dry-cured bacon , the internal salt content should be 4% when used with nitrates/nitrites or 10% without the use of nitrates/nitrites. Properly prepared dry cured hams are saf...
by DiggingDogFarm
Wed Mar 16, 2016 20:48
Forum: Hyde Park
Topic: Sous Vide Cooking vs Smoking
Replies: 6
Views: 4490

Bob K, Douglas Baldwin does an excellent job answering your question in his Practical Guide to Sous Vide Cooking and the article he wrote in the International Journal of Gastronomy and Food Science
by DiggingDogFarm
Tue Dec 08, 2015 00:24
Forum: For beginners
Topic: Salt in brine
Replies: 5
Views: 4838

Yes, a specific gravity hydrometer can be used.
I have a spreadsheet file (.xls) with the conversions to share if you're interested.

by DiggingDogFarm
Fri Dec 04, 2015 14:19
Forum: Hyde Park
Topic: In Memoriam
Replies: 2
Views: 3215

So sorry to hear of BonAir's passing.
Sincere condolences to his family.
by DiggingDogFarm
Fri Nov 06, 2015 01:29
Forum: Hardware
Topic: Anova Precision Cooker for poaching sausage
Replies: 11
Views: 8880

Good move.
I use mine almost every day.
I have the first model.
I'm hoping for some super specials around Christmas so I can upgrade.

by DiggingDogFarm
Sat Oct 24, 2015 00:14
Forum: Offal products
Topic: Make some blood sausage!
Replies: 2
Views: 3931

It's great stuff!
I love it!
by DiggingDogFarm
Wed Apr 15, 2015 22:39
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 376702

Looks great!
by DiggingDogFarm
Wed Apr 15, 2015 12:10
Forum: Smoked pork products
Topic: [USA] Makin' Bacon
Replies: 137
Views: 151391

These are well below your 120 ppm limit. That's the permitted ingoing amount of nitrite or the amount of nitrite added to the product; It's definitely NOT an uptake estimate. " Ingoing Amount . The amount of an ingredient added to a product when the product is being formulated." Regardless of that,...
by DiggingDogFarm
Thu Apr 02, 2015 03:56
Forum: For beginners
Topic: Salt question
Replies: 4
Views: 4784

Actually, any non-iodized salt will do.
Kosher is fine, but there are less expensive salts that'll work just fine too.
And yeah, weigh measurements are best.
by DiggingDogFarm
Thu Mar 12, 2015 10:49
Forum: Dry Cured Meats and Sausages
Topic: Devo's Country Ham
Replies: 55
Views: 39740

Looks great! :cool:
by DiggingDogFarm
Mon Feb 23, 2015 20:23
Forum: Hardware
Topic: Thermoworks PH meter
Replies: 10
Views: 9150

Bob K wrote:Be aware that the meat probe will cost more than the meter but you can get replacement electrodes at a reasonable cost
I paid $78.33 for the meat probe here: ... Probe.html
by DiggingDogFarm
Tue Feb 03, 2015 19:16
Forum: Dry Cured Meats and Sausages
Topic: Devo's Country Ham
Replies: 55
Views: 39740

Almost everyone does it a bit different.
'Summer Room' temperature 85 degrees and 60-65% relative humidity here.
Cured 2 days per pound.
by DiggingDogFarm
Tue Jan 27, 2015 21:49
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Genoa salami In 50 MM bags
Replies: 15
Views: 14813

Nice project!
I'd try the UMAi bags if they weren't so dang expensive!!! :shock:
by DiggingDogFarm
Mon Jan 26, 2015 15:03
Forum: Smoked pork products
Topic: Nitrite and Bacon
Replies: 41
Views: 36030

FWIW, in my studies I've often seen "dry-cured" more formally defined as less than .92 water activity but unfortunately that's not a practical definition for home curers. One example... Source: The Health Effects of Nitrate, Nitrite and N-Nitroso Compounds, National Ac...
by DiggingDogFarm
Sat Jan 17, 2015 01:55
Forum: Products in blocks
Topic: Tinned corned beef: How do you make it?
Replies: 14
Views: 21239

Here's a thread... ... ght=corned
Too bad Benjamin was criticized and it didn't go far. :???: