Search found 148 matches

by BriCan
Sun Mar 13, 2016 19:46
Forum: Dry Cured Meats and Sausages
Topic: storing whole muscle finished and eating?
Replies: 6
Views: 2884

I am old school so tend to be all over the board on most things -- on a side note I also do this for a living and learned my trade just South of you As Bob has said once you have archived the weight loss "you" like then store as vacuum packed reason being it will stop further weight loss but also de...
by BriCan
Sun Mar 13, 2016 19:28
Forum: Smoked pork products
Topic: cheap pork loin
Replies: 10
Views: 6230

Speaking of cheap pork loins they are on sale this week for 1.49 lb :!: They are becoming my favorite for making salami as there is little if any trimming and almost no waste. Heck they are cheaper than boston butts at this time. Loins up this end tend to be more expensive than buts, and all depend...
by BriCan
Fri Mar 11, 2016 10:11
Forum: Smoked pork products
Topic: cheap pork loin
Replies: 10
Views: 6230

2% salt, 0.25% cure #1 additional spices of your choice but keep it simple 14 days in cure then lightly rinsed under tepid water then you can either cold smoke or hang to age/mature for no less than 3 days 7+ is much better The end result -- this one was not smoked http://imagizer.imageshack.us/v2/6...
by BriCan
Thu Mar 03, 2016 06:53
Forum: Dry Cured Meats and Sausages
Topic: Removal of mold
Replies: 11
Views: 8207

I personally leave the mould alone as it is part of the flavour profile, if one is worried about mould and does not want it around one can give the item a light cold smoke as this is somewhat a deterrent for mould to grow
by BriCan
Wed Feb 24, 2016 09:30
Forum: Dry Cured Meats and Sausages
Topic: Making a batch of Salumi Genoa
Replies: 22
Views: 7394

Robert- Feel free to voice your opinion on salt. Your comments and expertise are valued here. We could start another discussion.....The old Sheriff rode off into the sunset :lol: Being ostracized was one thing, but to erase all my post and write ups has left me a little gun shy so to speak I am sti...
by BriCan
Wed Feb 24, 2016 03:17
Forum: Dry Cured Meats and Sausages
Topic: Made two new Bresoala today
Replies: 3
Views: 1825

Curious ... typo or is there a reason that you are using 0.30% cure #2

0.25% is the norm -- but again I am still learning ....
by BriCan
Tue Feb 23, 2016 16:41
Forum: Dry Cured Meats and Sausages
Topic: Making a batch of Salumi Genoa
Replies: 22
Views: 7394

As far as salt I would drop it to 2.5., Much lower that that raises some safety concerns. 2% salt + 0.25% cure #2 = 2.25% total -- still safe 1.85% salt + 0.25% cure #2 = 2.10% still safe These numbers I use within my business --- the key thing is never change the cure % salt can and is -- with tha...
by BriCan
Tue Feb 23, 2016 07:32
Forum: Dry Cured Meats and Sausages
Topic: Making a batch of Salumi Genoa
Replies: 22
Views: 7394

Re: Making a batch of Salumi Genoa

redzed wrote:You have over 3% salt, and unless you like a salty tasting salami, you might want to lower that amount.
That was a big red flag for me --- Depending on the salame I do 2% salt normally and occasionally as high as 2.25% salt
by BriCan
Tue Feb 16, 2016 02:32
Forum: Dry Cured Meats and Sausages
Topic: Question on adding wine as an ingredient in salumi...
Replies: 7
Views: 3058

Re: Question on adding wine as an ingredient in salumi...

Is there a reason why the forum members don't add wine? I do all the time, but then again I do not add starer cultures Is there a safe wine % to add to any recipe? Safe is not the word .. too much can spoil the flavour also make it too wet and that will hinder the drying process :( Normal % (amount...
by BriCan
Tue Feb 16, 2016 02:24
Forum: Dry Cured Meats and Sausages
Topic: Question on adding wine as an ingredient in salumi...
Replies: 7
Views: 3058

I add wine to mine all the time and depending the type of Salame denotes the type of wine/alcohol :)

Lions Salame ... this is a custom blend of mine

Image
by BriCan
Mon Feb 15, 2016 04:19
Forum: Sausages
Topic: Right Amount of Cure#2?
Replies: 8
Views: 3947

Re: Right Amount of Cure#2?

Going to try Russian Sausage out of the Marianski "Home Production of Quality Meats and Sausages" book. It calls for chunking meat into 2" pieces and applying salt and cure, and placing meat in a "cool area" for 4-5 days, then grinding, adding, spices, and stuffing. I've never done this before, and...
by BriCan
Sat Feb 13, 2016 04:39
Forum: Hardware
Topic: Ham Press
Replies: 5
Views: 2888

:mrgreen: :?:

Image


Image
by BriCan
Sat Feb 13, 2016 03:02
Forum: Hardware
Topic: Ham Press
Replies: 5
Views: 2888

So in all honesty --- how much (Canadian) would you pay --- serious question
by BriCan
Sat Feb 13, 2016 00:11
Forum: Dry Cured Meats and Sausages
Topic: Maple Bacon
Replies: 8
Views: 4575

Brican, understood. However, I do have a batch of berkshire bellies on the go using that rub during the first cure week. And there'in is what I was saying ;) not a rub -- just dust on (spices then maple sugar) as per photos that Redzed was kind to put up for me :) My understanding of what I've read...
by BriCan
Fri Feb 12, 2016 17:18
Forum: Dry Cured Meats and Sausages
Topic: Maple Bacon
Replies: 8
Views: 4575

It's out - today on another forum Crustyo44 posted Brican's rub recipe and Robert thanked him for the post: crustyo44 wrote: Here is Robert's Black Forest spice mix. I use it now on a few other EQ cured porky bits. My grandkids love the bacon etc etc. I can't argue with their expertise!!!!!!!!! Che...