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  1. jhend

    Home made maple syrup.... MONEY 2-26-16

    Ditto what Dan said from.  
  2. jhend

    How to handle natural casings

    Great article Dave thanks for posting. John
  3. jhend

    Canadian Peameal bacon

    Thanks for the reply Dave.
  4. jhend

    Canadian Peameal bacon

    Question, I know you can not refreeze without cooking if I thaw out a frozen loin and cure it can I refreeze it without cooking? Thanks john  
  5. jhend

    Metallic Green Tint on cured meat?

    Thanks for the link Dan.
  6. jhend

    Metallic Green Tint on cured meat?

    Hi all, it appears this link does not work any more does anyone have a new link or could send me the article. Thanks john  
  7. jhend

    Canadian Peameal bacon

    Hi Dave I am still confused, but you have cleared up a lot with the different curing techniques. Thanks again John
  8. jhend

    Canadian Peameal bacon

    Hi Dave me again please don't come out shooting In the injection the brine works out to 3%  salt and nitrite .454 X .068 = .03 My question is should the brine solution be closer to 3% ? Thanks John
  9. jhend

    Canadian Peameal bacon

    Thanks Dave
  10. jhend

    Canadian Peameal bacon

    Hi Dave, am I reading this right? so 74g readycure and 74g salt for 120 ppm nitrite and a total  2% salt? Thanks John  
  11. jhend

    Bradley cold smoke retrofit ( first cheese )

    Thanks CrazyMoon I made a 8lb spiced Gouda 2 weeks ago after it has aged I want to try smoking a piece to see if it clashes with the cumin. 
  12. jhend

    Bradley cold smoke retrofit ( first cheese )

    After smoking the mozzarella, cheddar, monterey jack, asiago and edam I put the cheese in the fridge overnight and then vacuum sealed the next morning. I smoked it for 5 hours with a hard wood blend of dust with some added maple. It is pretty pungent at this point we will see what it is like in...
  13. IMG_00001493.jpg

    IMG_00001493.jpg

    • jhend
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    • Album: Bradley cold smoke retrofit ( first cheese )
  14. jhend

    Canadian Peameal bacon

    Thank you for your insight Dave. So I assume the above calculation should be used for the submersion method of curing peameal bacon. I will have to read your second post again and may try injection method in the future. John  
  15. jhend

    Canadian Peameal bacon

    Hi Dave I have attached the usage \ factsheet and have emailed the company regarding directions for desalting the meat. It seemed like a lot of salt to me as well. John
  16. jhend

    Canadian Peameal bacon

    Thanks for your calculation Dave. I did the calculation as per package instructions. 4kg readycure 6kg salt to 100 liters of water for brine. 2kg readycure to 100KG for dry cureing. John
  17. jhend

    Canadian Peameal bacon

    FYI, I messed up on my cure calculation I calculated for dry cured instead of a brine that takes into account the weight if the fluid.I have revised my recipe to reflect the proper cure and salt. I have added to my batch and will leave it to cure a couple of days longer. John
  18. jhend

    Bradley cold smoke retrofit ( first cheese )

    Thanks Al.
  19. Bradley cold smoke retrofit ( first cheese )

    Bradley cold smoke retrofit ( first cheese )

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  20. IMG_00001492.jpg

    IMG_00001492.jpg

    • jhend
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    • Album: Bradley cold smoke retrofit ( first cheese )
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