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Recent content by dfvellone

  1. dfvellone

    Curing bacon not throwing liquid

    Thanks for the replies. I appreciate the input. My recipe isn't much more than the basic cure#1/salt/sugar ratios. I use some black pepper, pinch of nutmeg and smoke. Smoke's my biggest spice.
  2. dfvellone

    Curing bacon not throwing liquid

    I always use the digging dog farm cure calculator and my fridge temp is 38f and the bellies barely throw any liquid at all. Happens every year and the bacon still comes out nicely, but I'm always a little skeptical because I'd feel more comfortable if the bellies were covered in liquid...
  3. dfvellone

    Optimal bacon curing temperature

    Got it. I hadn't considered the fact that I was using #2 with the capocollo. That makes sense now. Salt and #2
  4. dfvellone

    Optimal bacon curing temperature

    Anybody know what the upper limit might be? I cure capocollo in the lower 50's. Is it safe to assume that temp limit for bacon?
  5. dfvellone

    Optimal bacon curing temperature

    I understand that curing slows as temperature decreases, and will stop altogether once the temperature gets low enough. Many folks-myself included -cure bacon in the fridge but depending on fridge temp seems to risk being at the lower end. Does anyone know what the median or optimal temperature...
  6. dfvellone

    Bacon Process

    I was searching for the same answers and came across this unanswered thread. Relevant questions that merit some input.
  7. dfvellone

    Salty bacon and soak question

    Thanks, I'll certainly keep your advice in mind next time around. Unfortunately, it's too late now so... I did soak for 8 hours changing the water several times. Drained and let dry overnight before a test fry, and the bacon is excellent. These sides came from my own hogs and it would've been a...
  8. dfvellone

    Salty bacon and soak question

    Just pulled, rinsed and test fried the bacon I cured using Steven Raichlen's recipe and it's way too salty. So, I'm soaking to hopefully correct it before I put it in the smoker. My question is, can I modify the final soak (after a change or two) to make it a sweet soak with maple syrup, brown...
  9. dfvellone

    properly storing cold smoked bacon

    just finished up with cold smoking my bacon this evening and I'm wondering if anyone notices any downside of freezing it. I've read a couple of older publications on storage of cured meats and notice they mention that uncooked cured meats don't fare too well in the freezer. I never freeze the...
  10. dfvellone

    not much liquid produced from curing bacon

    This nitrite issue is frustrating for me. I'm a nitrite convert, having cured meats for many years without it's use and then thoroughly researching the myths and facts to accept it's usage as necessary. But did these guys who wrote Charcuterie and are touted as "experts" in the art make an error...
  11. dfvellone

    not much liquid produced from curing bacon

    Thanks for the replies. I do have the bellies in ziplock bags so the defrost isn't taking up any moisture. I've got the thermometer in the fridge now and I'll check the reading shortly. If for some reason its lower in temp than 35 should I correct the temp and leave the bellies longer? As far...
  12. dfvellone

    not much liquid produced from curing bacon

    I rubbed my 5lb pork bellies each with 2oz kosher salt, 12 grams pink salt plus sugar and spices, put them in the fridge and after 7 days they've thrown just a very small amount of liquid. My pancetta hasn't thrown any. I haven't taken the temp of the fridge though I don't keep the setting...
  13. dfvellone

    Curing belly in ziplock bag not throwing much liquid

    I removed the belly from the cure last night to roll, tie and hang, and there was a negligible amount of liquid. The belly was firm and seemed cured- smell great too. We'd butchered the hogs when they were quite small. Hanging weight was 100lbs, so as you might imagine the bellies were pretty...
  14. dfvellone

    Curing belly in ziplock bag not throwing much liquid

    Bearcarcer, I notice that too. After one, maybe two days there seems to be a max amount of liquid, then it must reabsorb. But when I say max it's still not a whole lot. Though this belly was pretty small too. Butchered several months earlier than usual.
  15. dfvellone

    Bactoferm F-RM 52 use recommendation from The Sausage Maker

    I had emailed the contact for cultures at The Sausage Maker regarding their directions for Bactoferm F-RM 52 usage and received this reply: "I have come across this question before and purchased the Charcuterie book to be sure this is really what is noted and sure enough, 20g of F-RM-52 is in...
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