Search found 385 matches

by Baconologist
Wed Jun 05, 2013 06:38
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker Construction Help
Replies: 4
Views: 4199

If I were you, I'd look into the A-Maze-N smoke generators.
You can place them directly into your smoke chamber and they'll eliminate a lot of headaches!
Send the owner Todd a message with all of your specifics and he'll recommend the best solution.
by Baconologist
Wed Jun 05, 2013 06:29
Forum: Dry Cured Meats and Sausages
Topic: Orange Lonzino
Replies: 27
Views: 19963

That looks great!
by Baconologist
Wed Jun 05, 2013 06:24
Forum: Other products
Topic: Lomo Embuchado (dry-cured pork loin)
Replies: 5
Views: 11892

Re: Lomo Embuchado (dry-cured pork loin)

Just a friendly heads-up!
There are some innocent errors in the recipe.
I know that you know that 6350 grams of pork loin requires more salt and cure than what you've listed.
I hope you'll post some pics of the lomo that you've made.
by Baconologist
Sat Jun 01, 2013 06:58
Forum: Smoked pork products
Topic: my fist smoked canadian bacon
Replies: 21
Views: 10183

king kabanos,

Have you checked the accuracy of your thermometer?

Is the thermometer sensor at the same level as the meat?
by Baconologist
Sun May 19, 2013 17:46
Forum: Dry Cured Meats and Sausages
Topic: Finally... My First Dry Cure Project
Replies: 33
Views: 22754

Beautiful job!
by Baconologist
Sun May 19, 2013 17:45
Forum: Dry Cured Meats and Sausages
Topic: First Coppa
Replies: 33
Views: 19613

Looks great, Nick!
by Baconologist
Thu May 16, 2013 23:58
Forum: Technology basis
Topic: Refrigerator Shelf Life
Replies: 9
Views: 3861

Storing it in the fridge for so long is definitely risky, especially since the sausage was not pasteurized after being vacuum packed. Yersinia enterocolitica and Listeria monocytogenes are capable of multiplying at 29.3°F Yersinia enterocolitica can multiply at a pH as low as 4.0, Listeria monocytog...
by Baconologist
Thu May 09, 2013 18:21
Forum: For beginners
Topic: Hog casing, Collagen casing and ethics
Replies: 9
Views: 5353

Collagen casings are garbage, IMHO. Honesty is the best policy. Surreptitiously feeding pork to those who avoid pork, for whatever reason, is wrong. Respect your friends, be completely honest and let them make their own decisions regarding the hog casings. Offer an alternative to those who avoid por...
by Baconologist
Tue May 07, 2013 15:46
Forum: Technology basis
Topic: Avoiding too much salt from brining a piece.
Replies: 11
Views: 4739

This thread was never intended to be a discussion on how to mix brine... Really? Then why did you post the following? For the benefit of the forum why don't you take time to write a detailed explaination of an equilibrium brime. I thought that what I posted was helpful to those who want to concoct ...
by Baconologist
Tue May 07, 2013 05:49
Forum: Technology basis
Topic: Avoiding too much salt from brining a piece.
Replies: 11
Views: 4739

Unfortunately this post turned into a pissin' match. I'm sorry that my demonstration of how the SAL brine chart works has upset you so much. I wasn't at all uncivil. I have no idea why you view it as a "pissin' match." Bob could have offered constructive advise and has even suggested that there is ...
by Baconologist
Mon May 06, 2013 20:18
Forum: Sausages
Topic: [CAN] Canada Goose Salamini Cacciatore
Replies: 5
Views: 4872

Looks great!
by Baconologist
Mon May 06, 2013 20:09
Forum: For beginners
Topic: Pickle Eggs in Fermented Vegetable.
Replies: 9
Views: 6651

It's wise to follow tested recipes when making pickled eggs. Pickled eggs should be refrigerated at all times. "Foodborne Botulism From Eating Home-Pickled Eggs --- Illinois, 1997 During November 1997, the Illinois Department of Public Health was notified by a local physician about a possible case o...
by Baconologist
Mon May 06, 2013 16:40
Forum: Technology basis
Topic: Avoiding too much salt from brining a piece.
Replies: 11
Views: 4739

You are forgetting that it takes 2.986 pounds of salt to make a saturated solution in one gallon of fresh water. 2.986 pounds is 47.7 ounces one forth of the salt-12 ounces will make a saturated solution in one quart of fresh water and a 50° brine is 50% of saturation therefore 6 ounces of salt in ...
by Baconologist
Mon May 06, 2013 15:49
Forum: Technology basis
Topic: Avoiding too much salt from brining a piece.
Replies: 11
Views: 4739

If the calculations are not helping, just refer to the brine chart. When I add 6 ounces of salt to a quart of water I have a solution that is greater than a quart in volume. One quart of that brine would not contain 6 ounces of salt but it would be a 50° brine. That's correct except for the 50° part...
by Baconologist
Mon May 06, 2013 03:25
Forum: Technology basis
Topic: Avoiding too much salt from brining a piece.
Replies: 11
Views: 4739

Re: Avoiding too much salt from brining a piece.

6. 100° brine is saturated. To make a 50° brine you can dissolve 6 ounces of salt in one quart of water. Use this for four pounds of meat. Just a heads-up. That's about 1 ounce of salt too many for a 50% brine. A 50 degree SAL brine is 13.1975% salt by weight (50 x .26395) 100-13.1975=86.8025 8.33/...