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Recent content by brican
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Dry overnight at room temperature then cold smoke with a thin blue smoke, any type of white smoke will give a bitter taste
I cold smoke for 72 hours (not continuously) over a period of 7 days and always resting at room temperature
I do an additional 7 days of drying/maturing also at room...
It's strange as I have been asked to write a book with these recipes, problem is at my late stage of life I am having more fun doing custom blends that are not out there but will take time to do your request
The Black Forest spice mix is also great for Salame's -- a custom made for the Club I...
I have been somewhat busy and have not had time to do a write up but the following link will give you a step by step with full information
http://foodsoftheworld.activeboards.net/my-first-true-bacon-project_topic4181.html
Thanks
Yes always ... its part of building up the flavour profile ... sadly to say it can only be done by cold smoking .... it seems to be a lost art due to people being in a rush to get things done and no patience it seems for the long haul
I do it all the time .. process about 300kg most weeks
It is a simple process but very time consuming ... the biggest plus that I see (as well as my customers) is a far richer flavour especially when combined with cold smoking .. the depth of flavour outshines any other type of bacon