Search results for query: *

Relax Im just passing information, eat what you want. I do get vaccinated every year , too old to take chances fighting flue or pneumonia .

It was discussed in this thread Sugar free curing, I doubt the USDA or FDA follows Morton's recommendations I do know Morton follows theirs.

The USDA reasoning concerns the nitrate in TQ, and frying the bacon

I still drink it sometimes , just cant find Malt O Meal

Go for it !

Not according to the FDA , remember the 70's

You shouldn't be using TQ for bacon,

Just cut open my Capicola , Cured 10 days. Dried in UMAI Bag 7 1/2 weeks. Very good , not salty , a fresh clean taste. I do believe the traditionally cured dried has a more complex flavor.

Like this cheap? Makes me wonder !!!

I'll try 1.75 next time because I think I'm very close to Salt level I want After taste testing a few more times besides the burnt bits I think the sugar in the cure tastes better , yes I weigh everything so now I have an excuse to make some more. Thanks for the help Mark

split a belly, one Dextrose 1.33% one white sugar 1% Still got some burn/black on the sugar cured, not burnt crisp tasting more like over caramelized with bits in pan. Tastes good but gotta watch it like a hawk while cooking. Sugar top Dextrose bottom. Only thing too salty for me, the wife...

I think Im going to try one with apple and one like Dave did Bone in. Will report back. Mark

Apple Juice ! good idea, I saw a Youtube of a English butcher cutting up a pork leg, said the pork he had was fed what was left over from making cider,

Hi, Dave good morning , I'm still deciding to debone or not, might make sausage out of one. sounds like a plan to cut up and freeze. I will report back . Thanks for the info. Mark

Dave , Did you take the skin off ? I got a vac bag 17# with 2 picnic's , thinking about doing both, how long will they keep or should they be frozen ? Looks delicious Mark

Follow up I decided to weigh my dry #1 14.9 g leveled packed 13.5 g leveled So I guess not a big difference in mine . Holly2015 maybe your TB is bigger ? Also if anything I thought the wet cure would weigh more , Mark

Thanks Holly2015, Yours looks exactly the same as my #2, my #1 is dry and will flow I measured TB's Scooped and leveled with a knife I got 13.1 , 13.1 , 13.4 Packed & leveled 14.2 . seems a fairly large spread especially for small batches. I appreciate your time breaking out your stuff and...

ok thanks, I sent a pic to the supplier, they wanted to see, I'll post the answer I get Mark

well sort of like brown sugar not stuck together, this will not pour, and will pack like BS but not stay together. All the cures I've ever had would pour like dry salt. Both the packaging looked very good. Mark

Hi, I had a Pkg of cure #2 from sausage maker, it was damp , came that way. when ordering from craft butchers pantry for $5 I thought i would get some and toss the wet stuff Well the same thing with this damp, not clumping but damp, just concerned about the weight difference . All the #1...