Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
L
Dry Cured no nitrite bacon, versus smoked bacon with nitrites
Guilty as charged, and I apologize. This thread is indeed about bacon, and we risk confusing people by mentioning nitrates. Of course, I wasn't the one who brought up nitrate--my first comment was in reply to a mention of saltpeter (I noted that it is a nitrate) and a mention of celery extract... -
L
Dry Cured no nitrite bacon, versus smoked bacon with nitrites
I'm having a tough day/week with words. Let me fix that up. :emoji_slight_smile: Whether the source of nitrite is nitrate from celery juice powder or saltpeter, which breaks down into nitrite, or sodium nitrite in Prague powder ... I think that's better. Yes? As for how nitrate breaks down... -
L
Dry Cured no nitrite bacon, versus smoked bacon with nitrites
Ah, so it's my "generally" that's the problem. That is simply my nature--an abundance of caution in making assertions. I said "generally" rather than "specifically" because I'm not certain science has established that there couldn't be something else at work there in addition to bacteria... -
L
Dry Cured no nitrite bacon, versus smoked bacon with nitrites
Of course—I omitted plenty in the interest of brevity. But in which sentence do I say “nitrate cures meat” or kills anything in itself? Nitrates break down into nitrites over time, generally as a result of bacterial action. Nitrites then produce nitric oxide, as I mentioned. And the nitric... -
L
Dry Cured no nitrite bacon, versus smoked bacon with nitrites
Ah, yes, I forgot about “country ham.” I tried making one once when I received a full leg, but I chickened out safety-wise and used some Cure #2. Traditionally salt-only, though. -
L
Dry Cured no nitrite bacon, versus smoked bacon with nitrites
The pinkish hue of the cured meat is not related to the pinkish dye in the Prague powder. The pinkish hue of cured meat is the result of the action of the nitrates on the meat's myoglobin. Somebody else may have said this in another way above. The definition isn't clear, but I'll go with... -
L
Dry Cured no nitrite bacon, versus smoked bacon with nitrites
I know you gurus know this, but for the record, saltpeter is potassium nitrate, which breaks down into nitrite during the curing process. Whether the source is nitrates from celery juice powder or saltpeter or sodium nitrite in Prague powder, there is no getting around the fact that it is... -
L
Dry Cured no nitrite bacon, versus smoked bacon with nitrites
Without nitrite, the pork will not be cured--no reddish color that we associated with bacon, no cured texture of bacon, and of course no protection against bacterial growth while drying (or smoking) except what the salt may provide. It will not resemble bacon in the least. It will just be... -
L
problem with boudin swelling
Thanks, Foam. Long-grain, Louisiana-grown if I can get it. -
L
lost a family member today
Condolences. We've always had cats. They don't go after smoked meat like dogs do--they seem to think there's something wrong with it.- Lorenzoid
- Post #23
- Forum: Blowing Smoke Around the Smoker.
-
L
problem with boudin swelling
Thanks, @foamheart . I'll give refrigerating overnight after stuffing a try. My last batch was a lot better. I tried several things, so I have no idea which of them did the trick: 1) I cooked the rice very thoroughly--until it could not absorb any more water. 2) I was careful not to add... -
L
Sausage Makers grinder plate and knife sharpening system ? thoughts?
Yeah, I bought this a couple of years ago because, being only an occasional sausagemaker, I realized I had never sharpened my plates and knife in the 10 years or so I owned the grinder. It works, I guess. I wish I had found this forum before then, though. If sandpaper and a flat surface works... -
L
Old School Wish-Bone Chicken
I remember Wish Bone salad dressing chicken on the grill! It's funny what retro stuff we remember (and love because of the memories). I still have a fondness for chicken marinated in a ketchup/mayo/mustard mix with paprika and garlic powder, as mom would prepare it for dad to grill. -
L
problem with boudin swelling
That's a really good point. I wonder if I'm not soaking the casings long enough? I have been making fresh sausages like bratwurst and Italian style for years, but maybe they are more forgiving. Might adding vinegar to the soaking water help? Or am I over-thinking this? -
L
problem with boudin swelling
Crawfish have made their way up here (Atlanta) already this year. Going to look for some tomorrow. A boil, though. I don't have the patience to pick the meat for boudin or anything like that. -
L
problem with boudin swelling
Your recipe looks great. The recipe I have been using is from Donald Link's cookbook "Real Cajun." Now that I have found this forum and the wealth of advice here, maybe I can up my game. I will have to try using skins. -
L
problem with boudin swelling
I haven't tried grilling it. I'm sure I would love it grilled, too. Though with a normal sausage I would prefer a crispy casing, teasing boudin out of a limp casing with my teeth reminds me of good times passing through Cajun country, sitting in my car outside the store or gas station with a... -
L
I Am Declaring This A Disaster (Lotsa Pics)
That is indeed a lot of work ruined. But you still own four acres of Texas Hill Country. That in itself is something unique that most of us will never experience.- Lorenzoid
- Post #31
- Forum: Blowing Smoke Around the Smoker.
-
L
problem with boudin swelling
Thanks. I guess I need to under-stuff even more than I think I am. Water temp is not the problem--I do keep the water around 170-180F. Any advice on the liquid amount? As I mentioned, my recipe is really imprecise as to what the end consistency should be like. How stiff? -
L
problem with boudin swelling
I have made boudin a few times, and all is fine until I poach it. As it warms, the boudin wants to ooze out of the casing (and when I experimented with poaching them still linked, they wanted to unravel). It occurs to me that since the boudin mixture is pre-cooked before stuffing, it doesn't...
