New Guy
Posted: Wed Jan 24, 2018 3:45 pm
Hello everyone
I’ve been doing the normal BBQ thing all my life and that got a bit boring so I started curing meats, making salami and other meats. Or at least attempting to I must say. All has not gone well it that department. I’ve also started making fresh sausage. Boy I didn’t know what I was missing. Many books have been written on the subjects and a whole bunch of videos made. I have have a few of the books and have watched lots of videos. The videos seem all over the place method wise. One that I found intriguing was done by River Cottage. He doesn’t seem to use curing salts, nitrites. Not sure about that though.
My next project is to make some salami safely. The road blocks I’m running into is that it appears I have to measure the PH. That’s an expensive piece of equipment. I’ve already made a lot of bacon from belly’s and boneless butts. They turned out pretty good but all require refrigeration at some point.
Second project is to make bacon the old traditional way, safely. I want to be able to store it without refrigeration.
Any help with my salami type meats and bacon would be greatly appreciated.
Thanks Odin
I’ve been doing the normal BBQ thing all my life and that got a bit boring so I started curing meats, making salami and other meats. Or at least attempting to I must say. All has not gone well it that department. I’ve also started making fresh sausage. Boy I didn’t know what I was missing. Many books have been written on the subjects and a whole bunch of videos made. I have have a few of the books and have watched lots of videos. The videos seem all over the place method wise. One that I found intriguing was done by River Cottage. He doesn’t seem to use curing salts, nitrites. Not sure about that though.
My next project is to make some salami safely. The road blocks I’m running into is that it appears I have to measure the PH. That’s an expensive piece of equipment. I’ve already made a lot of bacon from belly’s and boneless butts. They turned out pretty good but all require refrigeration at some point.
Second project is to make bacon the old traditional way, safely. I want to be able to store it without refrigeration.
Any help with my salami type meats and bacon would be greatly appreciated.
Thanks Odin