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how long is too long to cure.
2% salt 0.25% Prague #1 2% spice rub- rfwoodvt
- Post #4
- Forum: Food Safety
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R
how long is too long to cure.
so I was going through my fridge today and found tucked in the back a sirloin tip I was Corning and had put there in early October. it has been in the fridge the entire time right around 34 degrees. I haven't opened it yet but it looks okay. I'm sure when I open it if there's any gross problem...- rfwoodvt
- Thread
- Replies: 5
- Forum: Food Safety
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Boneless Country Ham
I have a couple of hindquarters coming but unfortunately they've been skinned and boned. Still, I'd like to try my hand at a country ham with them. Is there anything I should consider since there is no skin or bone to contend with? Any particular tricks, techniques or compensation in... -
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Summer Sausage pH
So, a continuation question on the low pH I got. I followed Marianski's recipe for dextose and sugar and it wasn't clear whether the fermentation would naturally stop on the upper half of 4 of if I had to stop it through heat. I'm thinking next time I could use less fermentable sugars. Or... -
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F-LC or LHP for summer sausage
Doing up a new batch of Marianski's summer sausage. Last batch I only had some LHP so that is what I used, but the recipe calls for F-LC Any thoughts on which one would be best and what the significant differences between the two would be? (Aside from the Listeria protection) -
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Hog rings and hog ring plyers
I'd avoid aluminum anything especially if smoking or heating. Simple reason is that welding wire and fence wire are produced without consideration for use around food and are covered with gawdknows what lubricants, coatings and corrosion inhibitors. Hog rings are cheap, simple and easy to... -
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50/50 venison and pork?
I usually go 2:1 pork to venny with my ground mix. But that's usually because I only get one deer a year, if that. This year I was blessed with a trip for a management hunt and came back with several for the freezer so I'm going with 1:1. -
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Summer Sausage pH
Morning All, Long term Kamado smoker and cured whole muscle maker but a total neophyte to fermented sausages. Made a 5 kg batch of summer sausage (first time) using I used a 50/50 mix of venison and pork, 1% dextrose, 1/2% brown sugar, and Bactoferm LHP. Fermentation was conducted at 86*f...
