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I did their Choizo as well and it was fantastic. I also did a 50 day $180 prime rib in one of their dry aging bags. That did not turn out as well. Ill stick to sausages for now.
Thanks Dave, but as the saying goes, "The nose knows" It smelled and was gluey all through the liquid. Something went wrong. I tried to keep everything sterile when I prepared it but I goofed somewhere.
I tossed it out of safety concerns.
Hi all, I must have got some bugs in my bacon as I just opened the Tupperware up after two weeks in pops brine and was greeted by a nasty smell and gelatinous brine.
I followed the recipe to the T and the belly was bought at a reputable dealer. It looked good and smelled good prior to its bath...
Hi all, I must have got some bugs in my bacon as I just opened the Tupperware up after two weeks in pops brine and was greeted by a nasty smell and gelatinous brine.
I followed the recipe to the T and the belly was bought at a reputable dealer. It looked good and smelled good prior to its bath...
Looks very good!
I know the thread is years old but a source of dried choricero peppers is one of my favorite shops,
http://www.tienda.com/search/?perpage=24&sort=relevance&feed=products&p=0&q=Choricero+
Not sure I would go dried over paste that as it looks like alot of trouble skinning...
Thank you, I made a half gallon batch to test using only pops recipe, no weights but volumes. Of course getting 1/2 of 1/3 cup of salt is not too easy but I got close. Tasted this cure off my finger and its pretty darn good, not too salty by any means.
I will go back to weighing as I trust...
Hi all, I read the thread. I see that there is no percentage cure to meat noted. DO understand its cure to water here?
Can I brine a whole belly using this recipe and have enough #1 as long as I scale to gallons needed to cover?
I've only dry cured and its always to salty for me.
Many thanks...