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Is propagating good mold possible?
I have read that when aging/curing longer term things like salami and capicola, there are good molds and bad molds. It seems there are a few products that will enhance your "good mold" population. I wonder if it is possible to buy a white covered sausage of some kind in hopes of colonizing... -
Curing salmon for cold smoke
Hi, I keep reading so many differing views on smoking salmon. many say dredge the thing in salt as much as it will hold onto. Some say brine, others say amounts that call for some weight of meat. While I could try to extrapolate a ratio from them I dont necessarily trust one particular recipe... -
When does Bacon go bad?
It has been 15 days since I added a dry cure and bagged my bacon. It has gone longer than I wanted but life happened. I rinsed it off last night and it is forming a pellicle in my fridge now. I intend on smoking it between tonight and saturday when time allows. I currently do not detect any off... -
No liquid coming out.
I started 2 pork bellies curing 8 days ago. They are dry. No juices have escaped. Is this a normal thing? My cure was applied dry and I checked the math and the ratios are correct I even asked in a post Here: Brining bacon in a bag? The temperature is sitting at 3C. They are in zip-lock bags... -
Brining bacon in a bag?
Hi I'm a newbie trying to make bacon. I see recipes for brine mixes. Most seem to advise big-ass buckets. I do not have a dedicated refrigerator for this purpose. If I decide to use zip-lock bags or some other bag for the brine, is there any ratio I need to keep in mind. I assume that the... -
Newbie Canadian eh.
Hi all. Im new to curing and smoking. I have much experience brewing, wine and beer and have been a hobby-chef forever. I am in Ottawa Ontario. I am in the market for a smoker. I would like to be able to cold smoke as well as hot smoke. Any tips welcome. Looking, nervously at Bradley and teh...
