Interesting...being in the industry I have always found this almost comical how the general public thinks that because it is " natural or uncured" that these products are healthier when in fact the nitrite level in finished product is often higher than products cured with the sodium for of...
I have always followed Bob's recipe/process as far as bag dry curing. Just looking for a way to get some noticeable maple flavor into my bacon. I've got a cured belly ready to go. Gonna wash tonight and rub with love and syrup!
Cold meat is best for grinding and stuffing as already pointed out. You want to reduce smearing of the fat and cold also helps get nice clean cut when grinding. If making a dry sausage, it is even more crucial as smearing will greatly impact drying.
Hey guys...Been doing my own bacon for a few years now based on Bob's thread, thanks BOB!!!
Im looking for the best way to get maple and brown sugar flavor into my next batch. Wife and little ones love it but I struggle with best vehicle to deliver the maple flavor.
I saw that McCormick had some...
I received the iGrill and love it so for through 4 cooks....like the alarm features that I can set. Others have it as well.
Like the graph feature for cook logs and also to see when dips/spikes happen while I'm catching some z's on overnight cooks
Buddy just bought the cabelas and it does a great job.....we have a Berkel at work and it's not much different.
Decent power too
I would say get biggest blade you can afford as bellies can be somewhat large and difficult to slice on smaller slicers