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  1. diggingdogfarm

    Movies you watch over and over?

    Any John Wayne movie. I'll never pay good money to watch liberal weirdos strut around on screen. :biggrin:
  2. diggingdogfarm

    Salt Equalization?

    Here's a good place to start..... https://scholar.google.com/scholar?q=salt+nitrite+diffusion&btnG=&hl=en&as_sdt=0%2C33 As you know, papers reference other papers easily leading to even more information. This is interesting..... Simulation of salt diffusion in a pork (bacon) side using 3D...
  3. diggingdogfarm

    Salt Equalization?

    "The 10 day per kg curing period should be followed by an equalisation period to allow the cure ingredients to spread evenly throughout the meat. Within reason this should be lengthy probably a minimum of 5 days per kg – however we have no tests to show the movement after curing so these are our...
  4. diggingdogfarm

    refining my skills

    The Art of Making Fermented Sausages by Stanley Marianski and Adam Marianski
  5. diggingdogfarm

    Slicing Brisket on a Chef's Choice 632?

    It's a common issue. They easy 'fix' is flipping the piece of meat after every slice, or even every few slices, so the 'flap' leads.
  6. diggingdogfarm

    Powdered Dextrose - Powdered Sugar, Same Thing?

    Definitely not the same thing. Powdered Cane Sugar is Sucrose and about 3% corn starch.
  7. diggingdogfarm

    The Old Ways

    I think that 4-H is a pretty good model. 4-H kids are not all farm kids. 57% of 4-H members are from large inner cities, larger cities and their suburbs. 43% of 4-H members are from rural areas and towns with populations of 10,000 or less. Source: 4-H.org
  8. diggingdogfarm

    The Old Ways

    4-H There's a lot of information out there..... https://pubs.wsu.edu/ListCategories.aspx?TopicID=7 4-H Poultry Club Teaches Kids How To Bring Birds Full Circle http://indianapublicmedia.org/news/4h-poultry-club-kids-bring-birds-full-circle-19278/ http://texas4-h.tamu.edu/publications/
  9. diggingdogfarm

    Triple Blueberry Buckle

    Looks great!
  10. diggingdogfarm

    Cold Smoking bacon, some turning grey?

    Exactly!
  11. diggingdogfarm

    Is my LEM a LEMON???

    Yep, I have that one too....it is a good stuffer.
  12. diggingdogfarm

    Artisan No-knead Bread

    You done good.
  13. diggingdogfarm

    Is my LEM a LEMON???

    Good luck with that! I had to literally fight with them to make good on an issue with one of their shitty grinders.
  14. diggingdogfarm

    Is my LEM a LEMON???

    Well, there you go. I don't like the LEM 5 lb. stuffer, but I haven't mentioned that here because so many folks seem to like it. I absolutely HATE it!!!!! The Grizzly was a better stuffer..except for the plastic gears. I regret selling it. I may buy another Grizzly and add metal gears.
  15. diggingdogfarm

    Is my LEM a LEMON???

    I've had their plates rust and metal in the grinder auger stud that I mentioned in another thread was so crappy that it was rubbing away....easily rubbed a groove in the stud. I won't buy from LEM again!
  16. diggingdogfarm

    Bacon curing - validating the 10% uptake assumption

    Several things. I pointed some of them out in previous threads. I'm not going to do that again because I have no desire to argue and apparently I'm not a very good teacher. What I will say is, much of what's being questioned is totally meaningless unless it's applied in the context in which...
  17. diggingdogfarm

    Old Fashioned Dry Cured Bacon

    Yep! There isn't much to it really.....
  18. diggingdogfarm

    Bacon curing - validating the 10% uptake assumption

    That applies only to the small-batch equilibrium brine method that I've described elsewhere on the forum. Now, about some other comments in this thread, I'm very concerned with some of the confusion that persists, without a doubt it's going to lead to problems in the future. I can't emphasize...
  19. diggingdogfarm

    The Old Ways

    Ignore the haters and the whiners. If you have something to share...share it!!! There will always be folks who appreciate it! :smile:
  20. diggingdogfarm

    Bacon curing - validating the 10% uptake assumption

    It wasn't requested in the previous discussions. It has nothing directly to do with the science regulators used to determine nitrite/nitrate limits and define curing practices. I have the paper somewhere, I'm just not sure where...it's likely in storage.
Great deal on LEM Grinders!
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