Franco wrote
I've posted the manufacturers dry cure instructions here
http://www.sausagemaking.org/acatalog/dryCure.pdfIf it is not a dry cure how then can they sell it as such? They are Britains's biggest butcher's supply company and could not get away with selling it as something it's not.
If everyone were honest then there would be no need for Customs and Excise Weights and Measures Department, The Food Standards Agency or the Association of Public Analysts - "
Working Together to Protect the Public" there motto not mine, etc. Refer to text below.
�
Food labelling trick (28/09/2004) A 'ridiculous' loophole is allowing stores to sell fatty meat as 'super-lean', according to a number of papers, including the DAILY TELEGRAPH. The Food Standards Agency has apparently found that the fat content of beef sold in leading supermarkets was often far higher than the label suggested. Consumer groups have branded it a disgrace, and say similar tricks are used on a range of supposedly low-fat foods.�
Check out this link
Legal loophole over UK packaged meat exposedhttp://www.foodproductiondaily.com/news ... phole-overhttp://www.the-apa.co.uk/Information/mince.htmlMore recalls for illegal red food colour http://foodnavigator.com/news/ng.asp?id ... xjdsdfbypmFranco wrote
the vacuum method is only one of the methods recommended, if you took the time to contact their technical department they would explain this to you. and just because it is made by a large manufacturer doesn't make it evil.
I am familiar with several of the people at both Kerry Foods and at Wall�s and have never suggested or implied that either of these companies or in fact large manufacturers in general are �evil�. I have always found the technical responses from Wall�s to be both informative and timely.
Franco wrote
The results achieved from ALL my dry cures are excellent � (All my customers) ask for is a simple cure that works and gives guaranteed results every time, this is a service I provide and my customers are happy with.
I have never suggested anything else. I have only suggested that if they used your cures but drained off the liquid then a far superior quality bacon would be produced. Try it yourself first. Weigh the bacon produced from the �Ziploc� method against the bacon from the �bone dry� method. Then fry each up and reweigh the pieces, the results will speak for themselves.
Oddley wrote
Parson these are the instructions for the commercially produced cure. As far as I remember this topic has been discussed before. The consensus being the liquid that has been produced be left in. perhaps Franco would clarify matters as I use this cure I would be very interested in the answer.
WWW.SAUSAGEMAKING,ORG wrote:
Dry cure bacon instructions
Our curing bend is a mixture of salt, sugar, nitrates, and antioxidant. The meat you are using should be weighed before us.
Use 30 grammes of cure per kilo of meat (3%)
1.Rub curing mixture in well and ensure particular attention to pockets and cavities. 2. Seal the meat in a Ziploc bag and store in the fridge, turning every 2 days.
3.When the meat is cured rinse it well and leave to dry uncovered in the fridge overnight.
The meat requires a day per half inch to cure ie a 2 inch belly would require 4 days to cure and a 3 inch loin would take 6 days to cure.
Important.
Gloves should be worn when handling the cure to avoid cross
contamination from nitrites.
Clean all surfaces and utensils with a proprietary cleaner that have
come into contact with the cure.
As I can no longer find this on the web site I assume that
http://www.sausagemaking.org/acatalog/dryCure.pdf now takes it�s place (if not, then the text above needs to be revised for numerous items, most importantly the curing times). If so then I recommend that you get in touch with Kerry Foods and obtain the curing times that would be applicable for a �Ziploc� bag method, as a longer duration/curing time will; at least in my opinion; probably be needed against that of a �vacuum� method. I am of course basing this on the fact that not everyone has a vacuum packer though they would still like to make their own bacon. Assuming that you are now purchasing �Easicure� from Kerry Foods, then the members of this forum are back to square one, as to the amount of Nitrite included in this particular cure.
Franco asked
Have you actually tried any of my dry cured bacon?
No I haven�t. I purchase �Prague Powder #1� locally in 25 kilo boxes and blend our own dry cure mixes.
Fatman wrote
With RESPECT I think you may have mis-understood what has been actually said, I am of coarse assuming you are referring to one of my last posts, but please correct me if I am wrong as I have not been contacted over this issue.
If it is my comments which have brought on your last statement please contact me via a P.M. if you so wish and I will try my best to explain things more clearly.
I assure you that it was nothing that you posted.
Fatman wrote
For the record I am in agreeance with the statement that curing bacon inside bags of any kind is not Traditional, however it is an excellent and safer way to cure for todays market place and has been done this way for more than 30 years to my knowledge.
I am not disputing the merits of the �Ziploc� bag method, my comments were directed at the fact that if you�re going to the bother of making your own bacon then why not make the best, as it takes approximately the same amount of time.
END OF STORY
Kind regards
Parson Snows