Search found 385 matches

by Baconologist
Fri May 16, 2014 23:16
Forum: Microbiology of meat and products
Topic: Bacon Cure Question
Replies: 31
Views: 20180

If one chooses to apply 156ppm nitrite, 2.5 grams (.25%) of Cure #1 is the correct amount for one kilo of meat.
by Baconologist
Fri May 16, 2014 23:00
Forum: Microbiology of meat and products
Topic: Bacon Cure Question
Replies: 31
Views: 20180

Yes, that's true in terms of government limits but it's also an acceptable amount of nitrite for many other applications.
by Baconologist
Fri May 16, 2014 22:07
Forum: Microbiology of meat and products
Topic: Bacon Cure Question
Replies: 31
Views: 20180

That's a VERY bad recipe!!!! I wouldn't use it unless you like bacon that easily chars to a cinder, is EXTREMELY salty and is laden with excess nitrite beyond any well respected safe and practical standard. (this was referring to .47%) And to quote from Marianski : Pastrami may be dry cured. For 1 ...
by Baconologist
Thu May 15, 2014 03:42
Forum: Microbiology of meat and products
Topic: Bacon Cure Question
Replies: 31
Views: 20180

Yup, that's one heck of a lot of sugar.


Do you fry your bacon crispy or do you prefer it otherwise?
by Baconologist
Thu May 15, 2014 02:24
Forum: Microbiology of meat and products
Topic: Bacon Cure Question
Replies: 31
Views: 20180

That's a VERY bad recipe!!!! I wouldn't use it unless you like bacon that easily chars to a cinder, is EXTREMELY salty and is laden with excess nitrite beyond any well respected safe and practical standard. What exactly are you looking for in a bacon recipe? How do you prefer to prepare your finishe...
by Baconologist
Sat Feb 15, 2014 01:55
Forum: Books&Videos of meat processing
Topic: In The Charcuterie: The Fatted Calf's Guide to Making Sausag
Replies: 4
Views: 5686

I have the book.
by Baconologist
Mon Jan 20, 2014 04:52
Forum: Hyde Park
Topic: Supporting Our Sponsor
Replies: 20
Views: 10546

The rules are the rules.

I simply pointed them out because I know folks who've been banned from Google ads for saying essentially the same thing as "please click on the advertising from time to time."
by Baconologist
Mon Jan 20, 2014 03:07
Forum: Hyde Park
Topic: Supporting Our Sponsor
Replies: 20
Views: 10546

Just a heads-up..... Encouraging ad clicks could get this website banned from Google ads. Google considers it fraud. " All publishers are required to adhere to the following policies, so please read them carefully. If you fail to comply with these policies without permission from Google, we reserve ...
by Baconologist
Mon Jul 01, 2013 04:17
Forum: Technology basis
Topic: Brine strength changes
Replies: 39
Views: 13613

Actually, I do more dry curing than brining, many of us have used the calculated amount of salt, sugar and cure for many years now....it prevents over-salting and over-curing much the same way as equilibrium brining. The only potential problem with letting the meat rest in the exudate (which is how ...
by Baconologist
Mon Jul 01, 2013 04:03
Forum: Technology basis
Topic: Brine strength changes
Replies: 39
Views: 13613

It's an art, there is no definitive answer to every situation, but golly, even my 12 year old has no problem equilibrium brining.

Take it or leave it!!!

:wink:
by Baconologist
Mon Jul 01, 2013 03:28
Forum: Technology basis
Topic: Brine strength changes
Replies: 39
Views: 13613

Curing time shouldn't be much of an issue for those with curing experience. I've never had a problem with under-curing, not even once, especially when using the techniques mentioned above, and since it's impossible to over-salt and over-cure if a sensible amount of salt and the proper amount of cure...
by Baconologist
Sun Jun 30, 2013 23:10
Forum: Technology basis
Topic: Brine strength changes
Replies: 39
Views: 13613

Experience plays a part, but it doesn't take long to get the hang of it. Brining time depends on the size, muscle fiber orientation and fat/connective tissue make-up of the meat, but size mostly. The process can be sped up by injecting and/or adjusting the brine strength. In the case of equilibrium ...
by Baconologist
Sun Jun 30, 2013 22:54
Forum: Hyde Park
Topic: Photobucket storage hassles
Replies: 4
Views: 2383

I've had a Photobucket account for nearly 10 years and I've never had a serious problem.
Fire off an email to them, I'm sure the problem can be corrected.
by Baconologist
Sun Jun 30, 2013 22:39
Forum: Technology basis
Topic: Brine strength changes
Replies: 39
Views: 13613

Rudy, There's no need to buy a salometer, unless, of course, you really really want one. :mrgreen: Relying on brine charts and salometers is a pretty antiquated way of doing things. There's a much better method called Equilibrium Brining that eliminates nearly all the guesswork involved in other for...
by Baconologist
Wed Jun 05, 2013 15:34
Forum: Other products
Topic: Lomo Embuchado (dry-cured pork loin)
Replies: 5
Views: 12238

Our friend Chuckwagon corrected his post and removed the direct quote that was in my post.
It was a serious safety issue that needed to be pointed out.

Stay safe everyone!!!