Recent content by brican
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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/>... -
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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... -
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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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 -
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- brican
- Post #26
- Forum: Hot Smoked Bacon
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What is your favorite wood for bacon?
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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- brican
- Post #4
- Forum: Woods for Smoking
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Old Fashioned Dry Cured Bacon
Off to work right now .... this weekend ok ?? -
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 -
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 -
Old Fashioned Dry Cured Bacon
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