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  1. brican

    Books on curing bacon.

    I have this one besides others in my collection by far I have found it very user friendly and have made a few out of the book
  2. brican

    Late 1800's Smoke House

  3. cold smoker1.JPG

    cold smoker1.JPG

    • brican
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    • Album: Late 1800's Smoke House
  4. cold smoker 2.JPG

    cold smoker 2.JPG

    • brican
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    • Album: Late 1800's Smoke House
  5. Late 1800's Smoke House

    Late 1800's Smoke House

    • brican
    • Album
    • Comments: 0
  6. brican

    Bacon: Pros and Cons...

    No it is not limited (adding flavours to dry cures) out of twelve different types that I produce (commercially, I’m a small producer) each week only two are wet (immersion) cured the rest are dry cured all with very distinct flavour profiles. It has to be remembered that there will always be...
  7. brican

    Bacon: Pros and Cons...

    Dry cured hands down. Flavour profile is great but over the top if it is cold smoked. Shelf life out strips brined cured which has a short shelf life. Not full of water hence the less shrinkage when cooking. Simple to make Sorter cooking time and that’s just a start 
  8. brican

    Dry Aging / Wet Aging Beef Tips?

    Not much help for home use, but I hang in a cooler at 30 degrees F with good air circulation around it (air movement coming from the fans on the coils). How long to hang? I usually hang until I see a white beard on the exposed meat; the other thing is that there should be a good covering of fat...
  9. brican

    Curing Cabinet/Room Question

    I’m with Dan on this one. Rules and Regs state that that unless wood is sealed it is a big no no. Because you are using it as a curing chamber you will have some/lot moisture which will create bad mould and thus making it hard to wash and keep clean hence paint (white) 
  10. brican

    Store bought bacon.

    Thanks for that as I had visions that I had over stepped the boundary's and still do
  11. brican

    Store bought bacon.

  12. brican

    Store bought bacon.

  13. brican

    Store bought bacon.

  14. brican

    Store bought bacon.

    Glad you like the meat, as for learning it is I who is learning it feels like I need to walk a fine line as there are a lot of knowledgeable folks around. Bacon, sausage (both fresh and dry cured) along with hams and Charcuterie are my fortay
  15. brican

    Store bought bacon.

    With Dave posting this the question that I cannot get my head around by any definition anything that is cured but not smoked is salt pork and would not constitute being bacon until its smoked. That being said what I know as salt pork is a piece of pork that is cured with salt and cure (I use...
  16. brican

    Store bought bacon.

    Thanks’ for the clarification, as we do not produce (upper 48th) a Canadian bacon as you describe I had visions of you calling the peameal bacon Canadian bacon
  17. brican

    Store bought bacon.

    What is shown there is what we call Short back, there is a long back which has a 5 - 6 inch tail (belly) on it There is also the Middle back which is the loin and belly. As for peameal bacon it is usually just the eye without the fat covering and silverskin removed. I still have to define what...
  18. brican

    Store bought bacon.

  19. brican

    Store bought bacon.

    I beg to differ, if it is cured and not smoked it is bacon the common terminology is (were I originate from  UK ) green bacon. I do some for my customers but mainly do cold smoked But as you say 'It might be salt pork
  20. brican

    Confusing dry curing with dry curing.......

    Martin, I am at work right now (producing 300kg bacon) so cannot allot time to this. I will come back to this on the weekend, as for the USDA's definition that's another story Robert
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