Recent content by centex99

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  1. centex99

    Canadian Bacon: Sous Vide Style

    Going to bag and just let go the 3-4 hours.  I only have one piece of canadian in the brine, about 1/3 of a loin (that was a small one to begin with).  I'll take pictures of the belly and loin when I get to that step.  The belly is just getting cooled/sliced/etc, but pictures are always enjoyed! :)
  2. centex99

    Canadian Bacon: Sous Vide Style

    Going to bag and just let go the 3-4 hours.  I only have one piece of canadian in the brine, about 1/3 of a loin (that was a small one to begin with).  I'll take pictures of the belly and loin when I get to that step.  The belly is just getting cooled/sliced/etc, but pictures are always enjoyed! :)
  3. centex99

    Canadian Bacon: Sous Vide Style

    Yes, you'd want to get it up to 145 throughout.  It's not a very big piece of loin, perhaps 2" thick at most.  Also if it's ~ room temperature to begin with, I wouldn't think it'd take that long... I guess I'll go with 4-6 hours maybe to be extra safe... or try to find some table/chart to use.
  4. centex99

    Canadian Bacon: Sous Vide Style

    So my bacon and canadian bacon are in the brine and will likely get pulled out Wednesday or Thursday (12-13 days)... I'm then planning to dry it and let it rest in fridge a day after coating with garlic/pepper... to dry out/etc. Next I'm going to cold smoke them both for about 10 hours with...
  5. centex99

    8" x 12" Chamber Vacuum Packaging Pouches / Bags 4 Mil

    $25 + shipping = $40 shipped priority mail.
  6. centex99

    8" x 12" Chamber Vacuum Packaging Pouches / Bags 4 Mil

    I bought a package of 1k ARY / Vacmaster bags.  It'll take me forever to go thru that many, so considering selling off some since they're in packs of 250. I'd let them go for $30 per 250 bags plus shipping. (will fit in medium flat rate box) I'd also consider trading for some 6x12 size.  I...
  7. centex99

    Bacon Curing Time/Space

    Not trying to start another argument... thanks for your thoughts/opinions... I'm under the impression I will be within safe levels.  I'll go ahead and let this go in the brine for ~10 days rotating the three pieces every couple days or so.  Will post pictures once I remove/dry from the cure, add...
  8. centex99

    Bacon curing - validating the 10% uptake assumption

    Wade, Thanks for doing this study... very interesting to say the least.  Any updates on the results?
  9. centex99

    Bacon Curing Time/Space

    So, is my brine solution at a safe level?  Per Pop's recipes/statements, the brine solution % is all that's important and not the weight of meat you'll be brining... If that's the case, then there has to be some limit into the amount of absorption.
  10. centex99

    Bacon Curing Time/Space

    But it doesn't equalize 50/50 into the meat... the meat only absorbs so much... 10% on average, no?  In which case, I should end up with ~ 78 PPM in my bacon.
  11. centex99

    Bacon Curing Time/Space

    What is the target PPM for the brine for bacon?
  12. centex99

    Bacon Curing Time/Space

    Technically his recipe calls for 1 TBSP per gallon which he equates to being ~ 1Oz... He also calls out up to ~4Oz is safe/accepted as well.
  13. centex99

    Bacon Curing Time/Space

    I'm using pop's brine but 2oz vs 1 as called for in the gallon of water...
  14. centex99

    Bacon Curing Time/Space

    So third time making bacon... got a nice 10# belly for $30... cut it into 3rd (width was about 8")... I stuck the thirds into a food save 2-3 gallon container...  They're all fully submerged but touching as they fill up most of the container... seems like liquid can still get in between them...
  15. centex99

    Kielbasa Time! (W/ pics!)

    I'll try that... though, I will likely be reheating these on the grill as well to get a little char into em.  That or cutting them up for a dish with potatoes, onions, bell peppers and sausage all fried up together. And thanks for the compliments guys!
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