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  1. diggingdogfarm

    Bacon curing - validating the 10% uptake assumption

    It would be in compliance (according to the 'rulers') in the example above at 10% pick-up OR 10% pump. If one pumps the meat or immerses to meat to 20% pick-up or pump it's not in compliance. So, common sense dictates not pumping OR immersing beyond 10% pump or pick-up to stay in compliance.
  2. diggingdogfarm

    Bacon curing - validating the 10% uptake assumption

    Part of the what? Yes, I know, that's what I meant by staying in context.
  3. diggingdogfarm

    Bacon curing - validating the 10% uptake assumption

    I'm curious why you didn't go with a skin-on belly. That would be much more in context.
  4. diggingdogfarm

    Bacon curing - validating the 10% uptake assumption

    This is a persistant misunderstanding. I've pointed out several times that there is no assumed 10% pick-up. 10% pick-up was used in the calculation (and often is) to determine compliance with the nitrite limits (AT 10% pick-up ONLY) as set by the FDA and USDA, it's only a test. According to the...
  5. diggingdogfarm

    Bacon curing - validating the 10% uptake assumption

    Where is this assumption coming from?
  6. diggingdogfarm

    Fat rendering

    "pure pork fat" What exactly did you use?
  7. diggingdogfarm

    how to can bbq sauce to sell?

    You need to study applicable regulations. You'll likely need a licensed kitchen. http://www.michigan.gov/mdard/0,4610,7-125-50772_45851_45856---,00.html
  8. diggingdogfarm

    Pops Brine and Cold Smoke?....Pops Brine and Hot Smoke??....Cure and Cold Smoke???....Cure and Hot S

    You'll get all sorts of answers regarding cold smoking vs. warm or hot smoking. I only cold smoke (75 degrees of less) bacon because I prefer the flavor, it keeps better and warm or hot smoked bacon is prone to nasty "warmed over" flavor and that's something I DEFINITELY don't want in my bacon...
  9. diggingdogfarm

    Dry cure large cuts

    2 gallon Ziploc bags aren't available at Walmart around here either but the local grocery store has them for 50 cents per bag which I refuse to pay. 13" x 15" Heavy Weight 2 Gallon Zip Lock Freezer Bag - 100 / Pack, $16.49
  10. diggingdogfarm

    i need help with sausage links please

  11. diggingdogfarm

    Can anyone recommend a good book on cold smoking?

    Salami has become sort of a general word for dry-cured sausage, in this neck of the woods anyway. What one of these do you recommend? http://www.hungariandeli.com/Deli.htm
  12. diggingdogfarm

    Can anyone recommend a good book on cold smoking?

    Apparently we define csabai differently. The Hungarians in this area call it a salami. I wish you the best of luck! :biggrin:
  13. diggingdogfarm

    country link sausage ingredient

    Yeah, as others have said, the common theme of country breakfast sausage is sage, black pepper, and red peppers flakes or the like...sometimes added nutmeg, mace, allspice, etc. I like the rich flavor of a little bit of molasses. Here's another recipe for reference.... Source: Bruce...
  14. country link sausage ingredient

    country link sausage ingredient

  15. Bruce Aidells Complete Sausage Book Recipes from

    Bruce Aidells Complete Sausage Book Recipes from

    • diggingdogfarm
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  16. diggingdogfarm

    Salt Equalization?

    Did you see both pdf files associated with the 3D project? The cost of some of those papers is crazy. I found a lot of free stuff while researching the subject over several years. Try refining your search right in Google..... salt diffusivity pork pdf Google Advanced Search makes it easier...
  17. diggingdogfarm

    Can anyone recommend a good book on cold smoking?

    Csabai is essentially a salami so it's dried in the same way. http://www.meatsandsausages.com/sausage-recipes/salami-hungarian I recommend that you read-up on dry curing sausages so that you can familiarize yourself with the process and the safety issues involved. Here's a good place to...
  18. diggingdogfarm

    Can anyone recommend a good book on cold smoking?

    In regards to the drying...the answer will depend on what exactly you're making (the specifics of the recipe.) In other words, drying means something different in the context of different types of sausages....semi-dry, dry, etc. There are varying safety considerations and the like.
  19. diggingdogfarm

    Can anyone recommend a good book on cold smoking?

    The definition of cold smoking will vary a bit depending I who you talk to, but IMHO, anyone who says that they're cold smoking above ~85 degrees may be partaking of other forms of smoking. :biggrin: The Marianski's pretty much have it right...
  20. diggingdogfarm

    Tent Stove Build Input needed

    FWIW, the Four Dog Stoves are a favorite of some folks. Somewhere around here I have a great book about stove building that was written backk during the '70's back-to-the-land craze.....lots of good ideas...I'll see if I can find it.
Great deal on LEM Grinders!
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