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Ham Cure Calculator - Can you check my numbers?
Actually, I did use Martins (which I believe is set to 156ppm) and another even more complex calculator here: http://www.localfoodheroes.co.uk/calculator/dry_cure_bacon/ I am really just wondering if my ratio's look good to more experience members and I am REALLY curious if the 156ppm nitrite... -
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- jkcdn
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- Album: Ham Cure Calculator - Can you check my numbers?
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- jkcdn
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- Album: Ham Cure Calculator - Can you check my numbers?
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Ham Cure Calculator - Can you check my numbers?
- jkcdn
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Ham Cure Calculator - Can you check my numbers?
Just spent the day getting together some numbers for dry curing and wet curing. Hoping those with some solid experience could take a look and let me know if I am off with my numbers. One thing I was not able to find information on was PPM on ham versus sausage. I am using 156ppm on both... -
IMG_20150330_135122_zpsvrchbdbt.jpg
- jkcdn
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- Album: Ham Cure Calculator - Can you check my numbers?
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- jkcdn
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- Album: Ham Cure Calculator - Can you check my numbers?
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Sausages Slow To Cure
Thanks Jimmy - I did a couple of fry tests after emulsifying and had no sign of cure but that was minutes after addition. Big Relief! The fridge smells amazing ..lol Better flavor/texture development at 18 hours in fridge then smoke or 32? -
Sausages Slow To Cure
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Sausages Slow To Cure
First Post! Below is a photo of 50lbs sausage hanging in my fridge. They are the same color now (12 hours later) as they are in this photo from last night. It's been awhile since I did my last batch and I am thinking that I should see a little pink or curing effect by now. I need to cold smoke... -
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Canadian in San Diego
Hi Everyone - Just a quick hello, 20 years in restaurants running, cooking, success and failure just like life.. Got serious about BBQ and Charcuterie about 4 years ago. Slaughtered/Butchered a Red Waddle 2 years ago and took it all the way down to Dry (9 month - 55%WL) Soppressata Salami and...
