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Meat grinder
I make sausages quite frequently at home usually around 2.25 kg (5lbs) at a time. I have a Waring Pro - the most basic model. I must say, I have never had an issue with it and it grinds my meat quite good and is pretty easy to clean. I have it for the past 5-6 years and I think it retails for...- skandic
- Post #7
- Forum: Slicers, Grinders, Tools, Equipment
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Hello Fellow Canadians - nitrite question
Hello from Eastern Canada, Just wondering if any of you read through the canada food inspection agency / health canada / meat inspection regulation on the use of nitrites? From what I can gather is that for meat to be considered cured in Canada, there must be: 100 PPM of sodium nitrites...- skandic
- Thread
- Replies: 4
- Forum: Canadian Group
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First Bacon Recipe Concern
- skandic
- Album
- Comments: 0
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First Bacon Recipe Concern
Ok, I do have a concern with the recipe that I have used to cure my pork belly. At first there was liquids coming out of the belly but it seems to have absorbed back into the meat, and there is no liquid in the bag now. Is this a problem? Also,I was confident at first with the recipe I used but...- skandic
- Thread
- Replies: 9
- Forum: Hot Smoked Bacon
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Absorption of Nitrites
Okay, Thanks for your responses, points well taken brothers/sisters. For my personal piece of mind, i will probably wear nitrile gloves when dealing with nitrites - i need my fingers to do my job. In Solidarity, Skandic- skandic
- Post #6
- Forum: General Discussion
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Absorption of Nitrites
Hi, I am a newcomer to nitrites but I do understand that they are dangerous if used carelessly. I am a hands on kind of guy, i like to rub in spices into my meat with my bare hands instead of using gloves. I was rubbing pork belly the other day to make my first bacon and after I was done I...- skandic
- Thread
- Replies: 5
- Forum: General Discussion
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Hello Meat and Smoking Enthusiasts
Hello, Just want to introduce myself as I am new to this forum. I am from Eastern Canada and according to my recipe book, I have been making fresh sausage and smoked fish since January 2006. My next adventures will be making bacon, smoked sausage and ultimately after gaining more experience...
