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Bacon curing - validating the 10% uptake assumption
Hi, I think this is a worthwhile experiment to undertake - so thanks for doing this. But it does raise another question worth considering: If a manufacturer claims that cure #1 is 6.25% nitrite in a package mixed with salt, then how can we be sure that every gram we take out is exactly 93.75%...- skandic
- Post #100
- Forum: Food Safety
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Fresh sausage I done on January 18, 2015
Thanks' I like to keep things very clean and organized. After grinding, I clean my grinder and anything else. Then move on to stuffing and clean again. I think there is more work in cleaning than making the sausage but that is worth the effort when you know you made a good product. In... -
Fresh sausage I done on January 18, 2015
- skandic
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Fresh sausage I done on January 18, 2015
Just wanted to share this with the community: Made just over 5000g of sausages today. In the first pic you will see the ground meat and my grinder. The grinder is as cheap a model you can get probably around $100 Canadian and I had it for at least 5 years, it does not take up much space and... -
First Bacon Recipe Concern
Have you tried mortar and pestaling the ingredients to make a finer powder? It could work IMHO. In solidarity, Skandic- skandic
- Post #10
- Forum: Hot Smoked Bacon
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First Bacon Recipe Concern
Hi CrankyBuzzard, Well, I do have a vac PAC but I find that this really drives the price skyward. I usually reserve this for smoked fish as it is a bit more delicate. Anyways, seeing tis is a small belly, I won't worry about it cause it won't last long. But I see that most people slice it prior...- skandic
- Post #9
- Forum: Hot Smoked Bacon
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Canning Albacore
Hey Dirtsailor2003, Just wondering, is that one fillet, and what is your favourite way to eat the tuna after being bottled? We call it "bottled" out our way if it is in a jar. We call it " canned" if sealed in a can. Some consider it interchangeable. Anyways, looks good as I enjoy tuna. One...- skandic
- Post #9
- Forum: Canning & Storage
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First Bacon Recipe Concern
Ok, thanks for all the advice. I am now proud to present my latest creation. Let's see if I can get the qview working. The first two pics at the top of the thread are when the bacon was curing. Had them cure for 7 days ( belly was not thick) and dry for 3 day in fridge. The next pics hopefully...- skandic
- Post #6
- Forum: Hot Smoked Bacon
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Hello from CA
There is tons of information on this site from many different sources. So read up and stay active. Looking forward to sharing tips. In solidarity, Skandic
