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Dry overnight at room temperature then cold smoke with a thin blue smoke, any type of white smoke will give a bitter taste
I cold smoke for 72 hours (not continuously) over a period of 7 days and always resting at room temperature
I do an additional 7 days of drying/maturing also at room...
It's strange as I have been asked to write a book with these recipes, problem is at my late stage of life I am having more fun doing custom blends that are not out there but will take time to do your request
The Black Forest spice mix is also great for Salame's -- a custom made for the Club I...
I have been somewhat busy and have not had time to do a write up but the following link will give you a step by step with full information
http://foodsoftheworld.activeboards.net/my-first-true-bacon-project_topic4181.html
Thanks
Yes always ... its part of building up the flavour profile ... sadly to say it can only be done by cold smoking .... it seems to be a lost art due to people being in a rush to get things done and no patience it seems for the long haul
I do it all the time .. process about 300kg most weeks
It is a simple process but very time consuming ... the biggest plus that I see (as well as my customers) is a far richer flavour especially when combined with cold smoking .. the depth of flavour outshines any other type of bacon
Yes it has everything in it to cure/make your bacon ... just follow the instructions on the outside of the package
I do 2/3rds of the mixture on the meat side and 1/3rd on the rind/skin side if you bellie has the rind/skin on (I keep mine on) ... if no rind/skin split the mixture in half and...
The easiest thing to remember when dry curing bacon (I do it all the time) is to use 2% salt and .25% cure #1 per kg
As for the liquid in the bag disappearing back into the meat .... do not worry about this as there is no problem ..
As for leaving the rind on ... again not a concern .. I do...