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Ruhlman's Bresaola Question
It's not a misprint or an error. Bresaola isn't generally cured with nitrites/nitrates which is why it's a great beginner piece. -
No foil ribs....
Don't worry about the sugar.That's a problem only with high heat temps. I used to foil basically because everyone said so. Did it off foil once, and they were the best I've ever had. Never foiled since. -
First time smoking St. Louis pork ribs...thoughts, tips, advice?
Yeah, I used to slavishly follow the 321 but now it's unfoiled for 6 hours at 230. (5 hours with babybacks). -
confused about nitrites/nitrates prague salt #1 or 2 for curing
Now that makes me wonder, is the celery juice powder you mention a safe alternative to instacure #1? No, it's actually less safe. The reaason we use cure#1/prague powder/etc is because we know EXACTLY how much sodium nitrite we're adding to your products. Do you all suggest you use a cure such... -
No foil ribs....
When I was new I did the 3-2-1 religiously. One time I didn't have foil and just let it rip for 6 hours. Best ribs I've ever eaten and haven't foiled since. -
Canadian bacon
It can be, wouldn't be worried about it. Generally that happens when there's too much sugar in the brine. You can get ropy strings of stuff that looks like snot. -
Someone watch this video and clarify something for me.
Then it's not bacon, it's salt pork. -
Help needed for the new guy
Easy way to remember is that nitrITE is for instant/quick cured products like bacon, sausage, etc. While nitrATE is for AGED products, that will be hung around curing for weeks on end. If you're going to cure and ferment sausage over a long while, like say a salami, then you're good. Conditions... -
Is propagating good mold possible?
Make a 50 minute trip up to my neck of the woods (Montreal) and pick up what you need from BSA http://www.bsa.ca/en/produits/agents-anti-microbiens/cultures-lactiques -
Is propagating good mold possible?
Where in Canada are you located FunGus? -
Curing Bacon in the Curing Chamber?
You're wondering if you take a big piece of pork and COVER it in salt if it'll be ok? Yeah, you're gonna be fine. -
Is propagating good mold possible?
You can innoculate your stuff with good mold cultures. -
Question about Curing Chamber Air Circulation
You could just open and close the door once a day. -
confused about nitrites/nitrates prague salt #1 or 2 for curing
NO. Nitrates are transformed over time to nitrites so act as a sort of time release cure in longer cured products such as sausage, hams, etc. For quick cured items like bacon, pastrami, etc you'll want the nitrite stuff. -
Brining bacon in a bag?
Use Digging Dogs calculator and you'll never go wrong. Won't need to soak it either, the salt percentage is 100% spot on for whatever you're doing. If you're making a brine, add the weight of the water to the weight of the meat. (1liter of water = 1000 grams weight)... -
Where to buy Cure in Canada (list)
They're more like Canada Compund and sell commercially, though you can walk in and buy from them. They have equipment as well but some of it is on the largish size. Their charcuterie division facebook page: https://www.facebook.com/BSA.SMB -
Where to buy Cure in Canada (list)
B.S.A. also sells cure #1 and #2 Quebec, Ontario and uhm.... India... http://www.bsa.ca/en/contact 1kg of either was $6 Cure #1 they call Cure 64 / Saumurage 64 Cure #2 they call Dry & Semi Dry Sausage Cure / Saumurage Saucisses Seches & Demi Seches -
Where to buy Cure in Canada (list)
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WHAT THE )&^#)^%(&~$@)_ IS THIS STUFF COMING OFF MY HAM????????
Been there, done that. Alarms the heck outta ya the first time you see it. It's like this huge bucket of snot. Too much sugar :)
