Search found 385 matches

by Baconologist
Thu Apr 19, 2012 06:57
Forum: For beginners
Topic: Different textures of cooked bacon - brined vs. dry cured.
Replies: 31
Views: 11277

I favor dry-cured bacon that's cold smoked and sliced thin, cooked in a way that ensures even-cooking for best flavor and crispiness. On top of the stove I use a cast iron pan and a pre-heated bacon weight, being extra careful to not crowd the pan. My favorite way to cook bacon is in the oven betwee...
by Baconologist
Thu Apr 19, 2012 05:26
Forum: Technology basis
Topic: Calculating Legal Amounts Of Sodium Nitrite
Replies: 37
Views: 29895

I typically make a brine that's 20% the weight of the cut. The brine is of medium strength, but as a whole it's concentrated. I shoot for no more than about 2.00-2.25% salt. As an example, I recently cured some Irish Spiced Beef. The weight of the bottom round that I used was 1 kg. For the brine I u...
by Baconologist
Thu Apr 19, 2012 04:22
Forum: Technology basis
Topic: Calculating Legal Amounts Of Sodium Nitrite
Replies: 37
Views: 29895

That's what makes curing meats as much or more an art as it is a science. Luckily there are ways to ensure consistent results. As a rule, the more concentrated a brine, the quicker and more thorough the curing. I use a highly concentrated brine for almost anything, but as I indicated above, the salt...
by Baconologist
Thu Apr 19, 2012 03:22
Forum: Technology basis
Topic: Calculating Legal Amounts Of Sodium Nitrite
Replies: 37
Views: 29895

That's why injecting has become so favored.
When injecting is combined with an equilibrium brine, there's little guesswork.
I inject anything over 2-1/2 inches thick.

Bob
by Baconologist
Sun Apr 15, 2012 16:44
Forum: Sausages
Topic: Beef Sausage
Replies: 6
Views: 4226

Bruce Aidells has a great recipe for Romanian Jewish Beef Sausage, it's wonderfully tasty when made with brisket fat.
I can post the recipe if you're interested.




Bob
by Baconologist
Sat Apr 14, 2012 22:46
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 377422

Thank you for the friendly welcome!

handbags and clutches?

I think you guys have been bamboozled, looks like we've got us a spammer!


Bob
by Baconologist
Fri Apr 06, 2012 03:06
Forum: Books&Videos of meat processing
Topic: Ruhlman - Polcyn Book
Replies: 30
Views: 23902

Like any book, it has issues, but overall it's a good book.
It's basically a cookbook, I don't think that any particular level of science is promised.

Bob
by Baconologist
Fri Apr 06, 2012 03:03
Forum: Smokehouses. Construction and Maintenance.
Topic: Post Pics of your Smokers!!
Replies: 237
Views: 140576

I have the Auberins plug-n-play single probe controller.
They're extremely accurate.


Bob
by Baconologist
Fri Apr 06, 2012 03:01
Forum: For beginners
Topic: confused about how much water to add to rzeszowska kielbasa
Replies: 5
Views: 4209

Re: water to add to rzeszowska kielbasa and garlic

baconologist i kind of understand you but i am not quite there??? your saying to only add 30-35% water to the beef 1 and pork 3 thats 2.20 pounds?? its all going to get grinded anyway right? so how many cups would i add to the rzeszowska. and what does that mean 30-35 % of what you know??? its conf...
by Baconologist
Fri Apr 06, 2012 00:49
Forum: For beginners
Topic: confused about how much water to add to rzeszowska kielbasa
Replies: 5
Views: 4209

king kabanos,

In that formulation for kielbasa rzeszowska the 30-35% ice water is only added to the .50 kg. of class I beef and the .50 kg. of class III pork, not the entire 5 kg. (11 lbs.) of meat.



Bob