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Shipping smoked sausage ????
I would forget the dry ice and go with gel packs --- I do pyros for scouting --- dry ice is classed as an explosive http://dsc.discovery.com/tv-shows/other-shows/videos/time-warp-dry-ice-bomb.htm- brican
- Post #6
- Forum: General Discussion
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Want to puree meat. Need some help on equipmet
No matter what you get it would be better to get something with a variable speed or a high and low speed that way you can replicate/mimic a buffalo chopper -
dry cure question
Granted I am a commercial operation but it's a small at that, just a one man operation with a part time girl a couple of times a week. It seems that no one is intrested in learning the 'art' of curing anymore only in getting the things done as fast as possable and to make as much money -
dry cure question
Dry curing in a zip lock bags is an easy way to do small amounts of curing for the home user as there is less mess and when space is at a premium it just makes sense, there is less weight loss up front verses traditional dry curing where there can be up to 20% weight loss (my average is 14% –... -
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dry cure question
The only way to explain the liquid that some think of as a 'brine' (liquid) that is produced when dry curing is that of as osmosis --- salt pulls the liquid out and at the same time pulls in the spice combination (that's if you use a spice combination) What Martin has said about the hardness... -
dry cure question
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- brican
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- brican
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- brican
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Nitrate burn 001.JPG
- brican
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- brican
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- brican
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Jamaican Bacon
I do the same with a Maple bacon that I make, cure for one week with a covering of Maple sugar over the cure and spice. Soak for a couple of hours in cold water then hung to dry for a couple of hours then re-coat with Maple sugar for another week after which it gets cold smoked -- the flavour is...
