Bacon Suggestions

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Re: Bacon Suggestions

Postby NCPaul » Fri Mar 16, 2018 10:14 am

A very good explanation badjak. :D Some confusion comes from the use of the word "cure" to mean the combination of curing salt, salt, sugar and spices.
Fashionably late will be stylishly hungry.
NCPaul
Global Moderator
 
Posts: 2508
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Re: Bacon Suggestions

Postby wheels » Fri Mar 16, 2018 12:38 pm

Yes, I read it as if you were saying that the cure is 8% of the meat weight - hence my concern.

I'll put it down to old age and the fact that 8% nitrite in a cure is most unusual.

Phil :oops: :oops:
User avatar
wheels
Global Moderator
 
Posts: 12483
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Bacon Suggestions

Postby badjak » Fri Mar 16, 2018 1:17 pm

I made sure to mention the 8% nitrite content, as I know it's uncommon and I wanted to make sure nobody just copies my amounts (although it would still be fairly safe is this specific case, coming out at about 140 ppm if you would use 6.25%)
I didn't want to call it cure #1, or instacure to avoid confusion, but somehow it got confusing anyway.
Sorry for that.

It's the only type I can get here, so I always have to rework recipes

Anyway, glad my calculations are correct :)
Life is too short to drink bad wine
badjak
Registered Member
 
Posts: 152
Joined: Thu Aug 22, 2013 7:10 am
Location: in the hot zambezi valley

Re: Bacon Suggestions

Postby Odin » Fri Mar 16, 2018 1:24 pm

Thanks badjak your explanation was very informative and much appreciated.
Odin
Registered Member
 
Posts: 70
Joined: Tue Jan 23, 2018 6:41 pm
Location: East Coast USA

Re: Bacon Suggestions

Postby Snert » Thu Apr 05, 2018 6:44 am

Yes 8% cure is the norm here in ZA as well. The juniper bacon, do you smoke or use fresh?
Snert
Registered Member
 
Posts: 12
Joined: Wed Feb 13, 2013 8:45 am
Location: Moreleta Park South Africa

Re: Bacon Suggestions

Postby badjak » Fri Apr 06, 2018 5:13 am

I smoke (cold smoke and I used beech in a proQ cold smoke generator).
And no surprise that the South African cure is the same as mine was bought at Freddy Hirsch (and thus came directly from South :) )
Life is too short to drink bad wine
badjak
Registered Member
 
Posts: 152
Joined: Thu Aug 22, 2013 7:10 am
Location: in the hot zambezi valley

Re: Bacon Suggestions

Postby Snert » Fri Apr 06, 2018 5:21 am

The ProQ you use did you import it via Amazon? Using local sawdust in the Q??
Snert
Registered Member
 
Posts: 12
Joined: Wed Feb 13, 2013 8:45 am
Location: Moreleta Park South Africa

Re: Bacon Suggestions

Postby badjak » Sat Apr 07, 2018 5:47 am

I thiink I ordered the proQ via amazon.co.uk and had send to an adress in the Netherlands.
The sawdust comes mainly from the Netherlands as well, but I have found some locally (Zambia) that works, at a shop that sells fishing tackle and pets (always an expensive visit. Too many nice toys)
Life is too short to drink bad wine
badjak
Registered Member
 
Posts: 152
Joined: Thu Aug 22, 2013 7:10 am
Location: in the hot zambezi valley

Previous

Return to Beginners

Who is online

Users browsing this forum: No registered users and 3 guests

cron