Search found 62 matches

by Fingers
Thu May 18, 2017 08:29
Forum: Sausages
Topic: Water and expansion?
Replies: 3
Views: 2321

Thanks for the replys. I am happy with the results I am getting with adding the water till I get a nice feel to the bind, these are my own recipes so its all experimental. The resulting texture and flavour are what I am trying to achieve. The expansion is only a problem when I have over stuffed the ...
by Fingers
Wed May 17, 2017 08:04
Forum: Sausages
Topic: Water and expansion?
Replies: 3
Views: 2321

Water and expansion?

Have I have possibly been adding water for no reason? I am adding it as recipes I have been following when first learning say so, but thay also added rusk. Since going rusk free and meat only I have still been adding a little water till the mix feels right. But I have noticed my sausage or meatballs...
by Fingers
Sat Oct 15, 2016 12:54
Forum: Smoked pork products
Topic: Nitrite Nitrate free cold smoked Bacon?
Replies: 20
Views: 9836

Another update. Trying this alongside my last batch of bacon which had cure#1 it is clear that the nitrite free bacon, is not bacon. The taste is salty pork and there is a clear distinctive lack of bacon taste. Its quite astonishing that this tiny amount of cure#1 can have such a influence on the ta...
by Fingers
Fri Oct 14, 2016 15:10
Forum: Smoked pork products
Topic: Nitrite Nitrate free cold smoked Bacon?
Replies: 20
Views: 9836

Tried some today It tastes good but its too salty, I would say 4% max for my taste, it is also not a nice pink colour. I also don't like the sweetness from the sugar. But on the whole its ok it will be eaten. I will however be using cure#1 in future as I don't want it so salty, nor sweet and will be...
by Fingers
Fri Oct 07, 2016 18:39
Forum: Smoked pork products
Topic: Nitrite Nitrate free cold smoked Bacon?
Replies: 20
Views: 9836

Thanks folks for taking the time you have with this, it certainly is an interesting subject. After talking to the lovely lady at ellisesfarm.co.uk she was very helpful. She told me they have been trading for 10 years, rear their own pigs which means they have full control. They know where the meat h...
by Fingers
Fri Oct 07, 2016 11:56
Forum: Smoked pork products
Topic: Nitrite Nitrate free cold smoked Bacon?
Replies: 20
Views: 9836

Then you read this and wonder what all the fuss is about fearing nitrate nitrite

https://chriskresser.com/the-nitrate-an ... ear-bacon/
by Fingers
Fri Oct 07, 2016 10:46
Forum: Smoked pork products
Topic: Nitrite Nitrate free cold smoked Bacon?
Replies: 20
Views: 9836

I am simply wanting to not consume nitrate nitrite if it is at all possible. I am aware there are natural nitrate nitrite in many foods, celery for one which we use quite a bit in our house. This however is "natural", whether this makes any difference? But we are back to the "experts" then, of which...
by Fingers
Thu Oct 06, 2016 23:43
Forum: Smoked pork products
Topic: Nitrite Nitrate free cold smoked Bacon?
Replies: 20
Views: 9836

Popular scientific testing have shown more risks of cancer from processed meats. If nitrate nitrite is not needed why use it. This is my logic. Clearly there are millions of people consuming cured meat without nitrate nitrite, be it meat to be cooked first like bacon or uncooked. If there was such a...
by Fingers
Thu Oct 06, 2016 18:05
Forum: Smoked pork products
Topic: Nitrite Nitrate free cold smoked Bacon?
Replies: 20
Views: 9836

Cheers Bob

Thanks for confirming that, will need to use the cure if cold smoking.

Would you say I am ok with the unsmoked Nitrite Nitrate free bacon?
by Fingers
Thu Oct 06, 2016 17:35
Forum: Smoked pork products
Topic: Nitrite Nitrate free cold smoked Bacon?
Replies: 20
Views: 9836

Nitrite Nitrate free cold smoked Bacon?

Hi Guys I am making bacon using only salt @5% sealed in the bag fridge curing for 7-10 days style. Then kept in the fridge to dry, till its been eaten. I want to do this simply due to the possible health risks of the Nitrite Nitrate and feel that there is little risk in leaving it out. I feel sure m...
by Fingers
Sat Jun 18, 2016 19:22
Forum: Dry Cured Meats and Sausages
Topic: Small Copa dried in temps up to 23 deg C experiment
Replies: 5
Views: 2554

No, plastic
by Fingers
Sat Jun 18, 2016 17:23
Forum: Dry Cured Meats and Sausages
Topic: Small Copa dried in temps up to 23 deg C experiment
Replies: 5
Views: 2554

redzed wrote:Do the smell test and you should know whether it's good. And what do you mean first 4 weeks in a "fridge bag"? Are you referring to drying in a umai bag or curing in a plastic one?
Curing in the bag for 4 weeks
by Fingers
Fri Jun 17, 2016 14:52
Forum: Dry Cured Meats and Sausages
Topic: Small Copa dried in temps up to 23 deg C experiment
Replies: 5
Views: 2554

Small Copa dried in temps up to 23 deg C experiment

Hi Folks I had a Copa which after 4 weeks in the fridge bag was hung on the 17-04-16 just as our spring started to show its self. I watched the temps rise to over the 15 deg after a couple of weeks and just though I would leave it to see what happens. Its now 8 weeks and the max temp has been 23 deg...
by Fingers
Thu Apr 21, 2016 11:42
Forum: Technology basis
Topic: Shrink and water activity comparison (Aw)
Replies: 23
Views: 11765

Further update Putting into the fridge is not stopping the tears, so its not brought on by an increase in temperature as I thought. Maybe the mold feeds off this, hence there's no tears with the moldy salami? However the rate its coming out they would have to be greedy. All I can say is all of my sa...
by Fingers
Tue Apr 19, 2016 22:35
Forum: Technology basis
Topic: Shrink and water activity comparison (Aw)
Replies: 23
Views: 11765

As a novice to this all I can only go with my sense of common. I thought this might be a sign of hopefully, over ripening. But not having any reference?

Interesting that the older salami, with mold, is not crying, must tell a tail. It does feel and look like oil.