qrn

A suggestion,,,If your residual salt level desired in the in the bacon is 3.7 % (or what is good for you),,Just use that % of dry salt,on the rub,, and then add that same % of salt to to the weight of water you use to have moisture in the bag to even things out. Just be sure to leave it in the bag long enough so the salt level is in equilibrium through the whole piece Bud

Whoops! missed that he left it out!! sorry,, Bud

I only had half the pork, so I thought I should halve the ingredients, and I used brown sugar instead of maple sugar. I also didn't use pink salt. Now, I week later, my pork looks like it did when I started, and not a lot of water got sucked out of it. It's not really firm like I read it should be, but it's still kind of floppy like a non-cured piece of side pork. Thinking back, I think I halved the salt, but then forgot to halve the rest of the ingredients. Oops. . . so. . . .can I still save my pork? It doesn't seem to smell bad, so I don't think it's spoiled. Should I take it out and rub another ounce of kosher salt onto it? If I do that, should I pour out the liquid that's in the bag now (which includes some maple syrup)? And then how much longer should I leave it? Another week? Or should I go ahead and bake it? I'm planning to bake at 100C until it reaches 147-150F (or whatever that is in Celsius). ← Well, let me take a shot at it You have 2268 g of meat ... my % of salt for bacon is 3.75% that would be 80.6 g assuming you use pink salt. pink salt should be 5.922 g for 150 ppm... your salt amount is 56.7 g.. a bit light... your pink salt is 12 g (6 g per tsp), twice as much as needed. If you take the excess salt added in the pink salt , your salt is probably about 60g. add another 20 g and it probably is "close enough for government work",,, the Pink salt is to much, and I will not offer an opinion as to what to do about that...

Make sure that it puts out DC/ some will be AC Bud

Find a "wall wart"( the things you plug into wall outlet to charge/power, stuff), at the thrift store that has the required DC voltage (and amperage) and use that to power your fan... Bud

Ive been working through them for ideas , and using various recipes....They still amaze me, compared to the US cooking Mags.... And, it helps my French reading ,although I cheated a bit and bought a French/English Gastronomic Dictionary... Bud

Its Not...Its flavoring Bud Edit to add there are no lactobacillus bacteria to change the sugars to lactic acid..

I agree, Store bought is ground very fine, when you grind your own and grind it much coarser it doesnt pack into a "hockey puck". And its easier to dust it with a bit of salt and pepper before the forming Bud

I will suggest that you research USDA regs on trichnosis, and follow them to the letter...Wild pig is much different than domestic when it comes to that... Someone who is more knowlegeable than I will add to this I am sure... Bud

Well,,, used some of our $24.99/ lb ramps...Worth every penny(dollar) ... diced, sauted, and served with sauteed fresh spinach.... Diced In scalloped potatoes with ham... A new flavor... Gonna do a mushroom ementhaller quiche with some diced/sauted. in it... Great stuff... Hope the ones I plant, grow ...But won't hold my breath.. The high dry Colorado plains don't have the dark woods with decaying leaves and moisture that are necessary. but will be a fun thing to try... Bud

Just got some from local Whole Foods... Strange , but they were from Oregon, Thought they all were from East US hills... Anyway, they look and smell good. Gonna Plant a few and see what happens, (most likely nothing), and eat the rest. They were $24.99 a pound...Whew! Bud

my Pizza dough recipe is .. high gluten flour 100% H2O 58.65% salt 1.5% yeast (active dry) .3% Olive oil 3% Mix ingredients in Ka mixer for 5 minutes with dough hook Put in 450 g batches in I gal plastic bags and place in veg bin of reefer. let sit for 4 or 5 days.remove from reefer and flatten dough in bags so you have a thinlayer of dough. Freeze. When you want to make pizza, remove from freezer 6 or so hours before using.(Depending on your Microwave, You can thaw it there...(need a really low setting on MW)But will still have to rise for couple hours. The dough will have risen(sp.) and be fluffy. form dough into suitable shape and make pizza... Bud

years ago ,,My brother worked at a uniform supply company. He gave me a chefs jacket and the Toque as a humorus gift....I wear them to prepare holiday dinners from time to time....That is the only time..Fun.. Bud

use it in place of the sour cream Bud

look at Vitamin Cottage in their bulk section, I have been buying earl grey for$10 per pound. looked up their adress,its 7517 Campbell Road, Suite 500 Dallas, TX 75248 Good luck Bud

fillets, skinned ,presaltedfor several hours, seared on a bare cast iron grill pan or grilled on a very hot cast iron grated gas grill...Thats all.. Bud

I found THIS Dont know if its workable or not??? Bud

At the risk of being drummed out of EG I will confess.. .since it takes 25+ minutes to cook pasta here,. I cook a whole pound(usually DeCecco Linguini fini#7) in a couple of quarts of water , then take the resulting well drained, 3 pounds, and divide it into meal sized portions and place them into gallon plastic bags so they are in a thin layer, not a big gob, and freeze them.. The thin layer makes it easy to thaw under hot tap water and drain. Then off to the large fry pan, to toss, with garlic,pancetta,and OO. then the suitable grated hard cheese and egg yolks to finish... Bud

going thru a big stack of 10 year old French food magazines, looking for some ideas for something different, to serve for a dinner with friends next week... Great stuff!! Bud

I always skin the belly before cure /smoke. no problems...I Get it from local H mart, Korean super mkt. Now all I need is to use up all the skin I have in the freezer... Bud

pax wins!!!!!!!!! Bud

as long as its not covered with green, or other scary looking mold, its ok....You are not making dried/cured sausage at 40%drying loss... Bud

Interesting subject... One comment I have is, all the timing is predicated on water boiling at 212º. Here, depending on the current barometric pressure water boils at 202º Very few folks are at sea level Pasta takes at least 20+minutes... Bud

since 1LB of dry pasta, after its cooked, weighs three pounds, you need at least 2LB of water, or a tad under a liter, or about a quart...Not counting evaporation from the boiling. Bud