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Some folk in my family want me to trim and throw out the meat and fat (and little bid of gland) behind the nipples on the belly. I think that's wasteful and unnecessary. It's a small part of the side but I've never noticed an off flavor between that portion of the bacon and the rest of it...

Bruce Aidells' book on sausage making is a good resource. He discusses how to use the sort of hand grinder you are looking at. Here is the link; http://www.amazon.com/Bruce-Ai...id=1309226678&sr=1-5

Biesinger, So simple! Thanks. I was overthiking the whole percentage deal. I appreciate it. Max

My butcher was able to bone out a rib roast and by leaving what he called "the tail" on the loin it is a close approximation of "middle bacon." It doesn't have as much of the belly as I would like or as much cap fat as appears in most of the pictures I've seen. Still, it will do for a first...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I make the basic cure from ruhlman, figure out how much salt I need for 3%, figure out how much total cure it is, then dump. </div></BLOCKQUOTE> I'm slow with the math part...

I always thought a rasher was a measure of quantity. An acquaintance of my wife says it is a type of bacon popular in Britain. I Goggled "rasher" and behold, something I had never heard of. It appears to me to be pork loin with the bone removed and few inches of belly still attached...

I'm curing two jowls for quanciale. Right now they are resting one on top of the other in the fridge. Any problem in having them touch while they cure? Thanks, Max

Do you prefer the pea meal or corn meal coating?

Hello, I'm curing a 4 lb pork loin with the intention of smoking half to make Canadian bacon and rolling the other half in fine corn meal to make peameal bacon. I've never eaten or made peameal bacon before. Any tips about applying the cornmeal to the cured loin? There is some discussion in...

So, we ate the ham last night and I’m happy to report that it came out beautifully. Here are the details: 21.5 lb leg with skin on, etch bone removed, Injected then brined for 11 days at 39 degrees, Following brining, soaked for 12 hours in fresh water changed once, Rested uncovered in the...

Brian those are beautiful knives. No way I'm going to get away buying my wife a new set of knives as a present though. Lucky you.

Kevin. Thanks for the response. Good to hear. I did try to inject all along the bone as well as the intra-muscle spaces in the thickest part of the ham. Yes, the whole ham is covered in brine and holding around 35 to 40 degrees out on the back porch. I'm trying to keep the temp closer to 38...

I injected using about 3 quarts of brine of which I estimate 1 quart leaked out right away. After two days I've noticed that the ham seems to have shrunk a bit. I'm guessing that is due to more of the injected brine leaving the inside of the ham as it reaches equilibrium. I left the skin on...

Basic brine from Chacuterie 1 gallon water 12 ounces/350 grams kosher salt (1-1/2 cups Morton's kosher) 2 cups packed brown sugar 1-1/2 ounces/42 grams pink salt 4-1/2 teaspoons)

Kevin, Thanks for the advice and tips. Based on your recommendation I will go ahead and get an injector to use on the Ham. Thanks again. Max

I'm attempting a whole ham and could use any advice or recommendations. I read the Hamonster post from a year ago but still have some questions. I would like to brine the whole leg using Ruhlman's recipe but without injecting (I'm not opposed to injecting but I don't have the equipment and...

I happened across the Federal Rule governing production of cured pork. As you say, salt is the ingredient that is the key to eliminating trichinosis. Here is the link in case you are interested. http://cfr.vlex.com/vid/prescr...y-trichinae-19611287

I finished mine in the fridge and took it out after about 5 weeks. Naturally it was a bit hard on the outside but the taste was fantastic (I rubbed the outside with cracked pepper and Herb de Provonce after rinsing off the cure but before wrapping in cheese cloth). I got to wondering though...

I like to use mold as a surface barrier/insurance as well. I haven't used the commercial bactoferm yet. I usually buy a small, local salami that is covered with a nice bloom of mold. I then roll it over the outside of my Braseola, Saucioin, what have you, before hanging. I imagine the mold...

These are all great ideas. Since I'm tryihg to package these as Christmas gifts I think the foil idea will work best for me, more festive that way. Thanks for your help. Max