You can just go ahead and use the whole amount of cure, the bacon has very little nitrite remaining, it will also contain a cure excelerator like sodium erythorbate (required in the U.S.) . You may want to cut back on the salt as that will remain in the bacon.

Adrian-
The Inkbird should have instructions on how to change the offset.

To Calibrate: https://www.neptunecigar.com/tips/how-t ... hygrometer

Welcome to our Forum Ewan!
The minimum amount for dry cured should be no lower than 2.5% salt + cure. So 2.25% salt + .25% cure would be the minimum recommended.
Nothing else there that would make it taste salty.

Air flow in our small refrigerator/freezer chambers using fans usually causes more harm than good. The fan in your unit is sufficient. Air exchange can be accomplished by just opening the door a few times a day. As far as saving it you could vac-seal and refrigerate for several weeks and that will h...

Bob-
Its pretty hard to tell if it would work, the champion has a strong 1/3 horse motor and an optional blank plate.
Best way is to just try it

Greetings Adrian! It definitely looks like dry rim. Possible cause could be the fan blowing directly on the product, you want the air to just mix /circulate. Also total salt and cure should be in the 2.5 -3 % range so the salt amount was too low at 2% for dry cured. You should have added some sugar ...

John-
The unsalted pork back refers to Backfat AKA Fatback. Which is a hard firm fat. Bacon or pork belly is soft so that makes a big difference in texture.

StefanS wrote: ↑

Wed Sep 04, 2019 23:21

There are some conflict -Safe Pro B-LC-78 it is intended to be use in fermented meats not in a whole cuts.

Not According to CHR Hansen,Intended for use as a Bacon Culture

https://www.chr-hansen.com/en/food-cult ... food/bacon

According to Wiki - Summer savory is preferred over winter savory for use in sausages because of its sweeter, more delicate aroma.

That's mostly San Marcianos and a few Beefsteaks. And yes the plum tomatoes like Romas and San Marcianos have a higher yield when dried. I give the S Marcianos a definite plus in the flavor department over the Romas. Regular tomatoes like Beefsteaks shrivel up to a much smaller size and don't seem t...

So easy to make and so much better than the store bought. I use a dehydrator but also can be made in an oven. Just add a little salt and an (optional) herb of your choice.

Your kind of vague in your procedure and recipe, care to elaborate?

Sure no problem at all, the main reason for smoking is for flavor. No need to bring it up to a certain temp beforehand. As long as it is cured for 10 -15 days the nitrite will have done its job. what does this do to the nitrate Probably a typo but nitrate should not be used for bacon, nitrite (cure ...

Mick wrote: ↑

Thu Aug 15, 2019 00:29

My Pancetta is drying VERY slowly but a i assume that is due to low overnight temps and high humidity.

Pancetta will dry slowly and not lose a lot of weight due to its high fat (low moisture) content.

Even if you cant calibrate yours you would at least know the offset and just adjust the difference. The caliber works great and can be adjusted +- 10 degrees, mine lasted around 3 years. Analogs are a bit slower to respond to changes but in my experience they last longer and require less adjustment,...