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...

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...

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...

That's why injecting has become so favored.
When injecting is combined with an equilibrium brine, there's little guesswork.
I inject anything over 2-1/2 inches thick.

Bob

Bruce Aidells has a great recipe for Romanian Jewish Beef Sausage, it's wonderfully tasty when made with brisket fat.
I can post the recipe if you're interested.




Bob

Thank you for the friendly welcome!

handbags and clutches?

I think you guys have been bamboozled, looks like we've got us a spammer!


Bob

Like any book, it has issues, but overall it's a good book.
It's basically a cookbook, I don't think that any particular level of science is promised.

Bob

I have the Auberins plug-n-play single probe controller.
They're extremely accurate.


Bob

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...

king kabanos,

In that formulation for kielbasa rzeszowska the 30-35% ice water is only added to the .50 kg. of class I beef and the .50 kg. of class III pork, not the entire 5 kg. (11 lbs.) of meat.



Bob