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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-10-2013, 06:23 PM   #31
Bucknbacon
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Mak'n Bacon, on my to do list!
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Unread 02-10-2013, 06:50 PM   #32
MStoney72
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Mak'n Bacon, on my to do list!
Definetly;)

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Unread 02-11-2013, 08:18 AM   #33
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Thirdeye as usual did good job explaining curing brining wet dry etc. Next subject is the difference between American bacon Canadian bacon European style city ham country ham Italian hams the list goes on. So decide what you want to make and KISS . No hard science needed here.
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Unread 02-11-2013, 08:29 AM   #34
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Originally Posted by captndan View Post
Thirdeye as usual did good job explaining curing brining wet dry etc. Next subject is the difference between American bacon Canadian bacon European style city ham country ham Italian hams the list goes on. So decide what you want to make and KISS . No hard science needed here.
The only part I disagree with is the last sentence. I think that the hard science of using the proper curing agent and ratio is very important and needed...especially if you plan on doing a nonrefrigerated cure like many types of hams or dry sausages.
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