Recent content by brican

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  1. brican

    Black forest Canadian bacon

    The "actual" recipe is as follows ....... [if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif][if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/>...
  2. brican

    Too much smoke??

    Someone has been talking while I have been away 
  3. brican

    Too much smoke??

    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...
  4. brican

    Old Fashioned Dry Cured Bacon

    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...
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    Qo4eCD.jpg

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  6. brican

    Old Fashioned Dry Cured Bacon

    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
  7. brican

    What is your favorite wood for bacon?

    40 hours with a combination of Maple, Beach and Birch with some Softwood added .. cold smoked at no higher than 40F
  8. What is your favorite wood for bacon?

    What is your favorite wood for bacon?

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    IMG_9576.jpg

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  10. brican

    Bacon question's Dry rub or wet Brine

    In one word ... Yes
  11. brican

    Mixing different wood

    I buy a 20lb bag hardwood blend ... maple, beach and birch .. I will also add some softwood dust to the mix as well
  12. brican

    Old Fashioned Dry Cured Bacon

    Off to work right now .... this weekend ok ??
  13. brican

    Old Fashioned Dry Cured Bacon

    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   
  14. brican

    Old Fashioned Dry Cured Bacon

    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
  15. Old Fashioned Dry Cured Bacon

    Old Fashioned Dry Cured Bacon

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