Old Fat Guy curing method

Air dried cured Meat Techniques

Old Fat Guy curing method

Postby ahm Fae glasgow » Thu Apr 04, 2019 11:26 pm

Hi everyone,
I am slighlty confused and could use some help. the guy in the subject above has a recipe on his site and on youtube for Chipotle Canadian back bacon. Here is the issue, for his dry cure of meat 1Kg he states 3gms of prague powder #1, 15ml Kosher salt, 15ml of brown sugar, but he lists it as 30ml and states same. which one is wrong? He also does a buckboard bacon using maple syrup but during it he states using less sugar but gives no indication by how much for reduction of sugar. I have downloaded the spreadsheet guide for beginners from here but the numbers don't match at all.
I'm Too cheap to buy store made sausages, but spent way too much on equipment.
ahm Fae glasgow
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Re: Old Fat Guy curing method

Postby ahm Fae glasgow » Fri Apr 05, 2019 5:44 pm

It's all good. I managed to reach him directly and he clarified why this was done the way he did it.
I'm Too cheap to buy store made sausages, but spent way too much on equipment.
ahm Fae glasgow
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Posts: 61
Joined: Tue Mar 05, 2019 1:48 pm

Re: Old Fat Guy curing method

Postby DanMcG » Sat Apr 06, 2019 9:57 am

Well, inquiring minds want to know.... what was his reply?
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Re: Old Fat Guy curing method

Postby ahm Fae glasgow » Sat Apr 06, 2019 2:18 pm

he had 2 different listings, One was for chipotle bacon the other was for maple chipotle bacon. I had one from youtube the other was from his website.
I'm Too cheap to buy store made sausages, but spent way too much on equipment.
ahm Fae glasgow
Registered Member
 
Posts: 61
Joined: Tue Mar 05, 2019 1:48 pm


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