Curing Bacon: - Page 3

Bucknbacon · 02-10-2013, 06:23 PM

Mak'n Bacon, on my to do list!

MStoney72 · 02-10-2013, 06:50 PM

Quote:

Originally Posted by Bucknbacon

Mak'n Bacon, on my to do list!

Definetly;)

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captndan · 02-11-2013, 08:18 AM

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.

CarolinaQue · 02-11-2013, 08:29 AM

Quote:

Originally Posted by captndan

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.

02-10-2013, 06:23 PM	#31
Bucknbacon On the road to being a farker Join Date: 01-31-12 Location: Livermore CA	Mak'n Bacon, on my to do list! __________________ Char-Griller Akorn, UDS, Pitmaster IQ110, Maverick ET732

02-11-2013, 08:18 AM	#33
captndan Quintessential Chatty Farker Join Date: 06-29-11 Location: Greeneville TN	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.