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  1. brican

    Why Cow tongue is so expensive.......

    There is only one to the animal -- plus they do not weigh much ... bit like beef tenderloin -- just not enough to go around I make a tongue loaf for work but I too have found that they are in short supply and as noted the price has taken a licking ... after some enquirers I found out that...
  2. brican

    Collagen casing tough

    There are two types of collagen casings and thus one should not try and mix them up One is for fresh sausage only and if used for smoking they will be tough -- the other as you undoubtedly have guessed is for smoking
  3. brican

    Bacon question's Dry rub or wet Brine

    ??? Never --- rub with salt and cure #1 -- dust with spices --- stack'um -- leave'um fur seven days --- rinse and hang to dry overnight -- then proceed to cold smoke 
  4. brican

    Bacon question's Dry rub or wet Brine

    Just hanging (not covered) -- room temperature --- 48F - 55F -- good air circulation  
  5. brican

    Bacon jerky

  6. brican

    Bacon jerky

    If you was to dry cure some bacon (this reduces the water content) .. then cold smoke it for four to five days (with a day rest in between) at 6 to eight hours a day with a thin blue smoke after which dry/age/mature said bacon for at least two weeks or longer ... slice thin .. you should end up...
  7. brican

    Vac bagging during cure?

  8. brican

    Apple-Brown Sugar Bacon

    I totally agree with you on this     ... It is the only way that I do all of our bacon
  9. brican

    Cold smoking sausages in Australia in Bradely smoker need advice to avoid nasties please.

  10. brican

    Cold smoking sausages in Australia in Bradely smoker need advice to avoid nasties please.

  11. brican

    Cold smoking sausages in Australia in Bradely smoker need advice to avoid nasties please.

    One of your big problems is by putting the sausage into refrigerator you are creating a problem ... Each time you take them out and place them in a warm atmosphere they will sweat and will not take smoke until dry Hang overnight in a room where the temperature dose not exceed 40 degrees F ...
  12. brican

    Bacon question's Dry rub or wet Brine

    I totally agree Dan ... why cook it twice?? Hot smoking cannot match the depth of flavour produced by cold smoking  ... plus one 'must' remember to dry/mature for at least seven days  .. some say "I cannot wait"  ... sorry all my customers will gladly wait for cold smoked aged bacon 
  13. brican

    What is the best charcuterie book

    http://wedlinydomowe.pl/en/ My go to forum for sausage and curing (i might be biased ) as I find them more than helpful http://forum.sausagemaking.org/
  14. brican

    Bacon question's Dry rub or wet Brine

    I do a simple dry cure .. 2% salt .025% cure #1 .. rub all sides (bellies have skin on ) dust lightly on the meat side with spices followed by maple sugar .. leave for seven days then rinse and hang to dry for about an hour Re-dust (meat side) with the maple sugar and leave for a further seven...
  15. brican

    Elk Landjaeger

    Glad I could help ...    which reminds me I must get back making some
  16. brican

    Bacon: round 2. Dry cured

    Looking good ~~ Should try doing full maple sugar and no brown sugar ~~ I find it a better end product I do salt and cure with a dusting of spices followed by a dusting of maple sugar ~` leave for one week ... rinse ... dry for a couple of hours then re-dust with maple sugar ~~ leave for one...
  17. brican

    Curing Bacon in the Curing Chamber?

    The short answer is no. Please do not try it A normal bacon curing room/fridge has a temperature range between 38 F. - 42 F be it a brine cure or a dry cure  ... maturing room/fridge runs at 45 F --- I have done maturing at 50 F on the rare occasion 
  18. brican

    collagen casings smell bad

    Not doubting that you keep yours in the fridge. I answered the question as I know it -- I presently use the following types -- Devro and Nippi 300Fand 230F I also buy by the caddie/box as I normally make between 600 - 1200 lbs of fresh sausage a week. Each caddie/box is sealed when I receive...
  19. brican

    Maple Bacon??

    Thanks Dan The apprentice has not seen the finished (bar the maturing stage) bacon yet as he is over the Island giving some lessons on sausage making. 
  20. brican

    collagen casings smell bad

    All collagen casings smell -- some worse that others -- once open the smell usually goes away although there is a slight smell witch is associated with the casings Collagen casings should always be stored in a dry place, never in a refrigerator HTH
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