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LoftyNotions

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  1. That method has worked well for me. Larry
  2. 3 in stock 2 minutes ago (after I ordered 2 for gifts)
  3. What, no rotary evaporator yet??? Just kidding. Welcome, and let us know what you're concocting. Larry
  4. In general, most cured meats (either hot smoked or cooked in some manner) use proportions of approximately 2% salt, 1% sugar, and 0.25% Cure #1. Salt and sugar can be adjusted a little for taste. So, for bacon, if I had 1 kg of pork belly I would dry rub it with 17.5 grams of salt, 10 grams of sugar, and 2.5 grams of cure #1. The reason to not use 20 grams of salt in this case is that the cure is made of mostly salt. Also, my personal preference is for a lot less sugar, but a lot of recipes call for around 1%. For something like a corned beef or pastrami, I would brine it in an amount of water that would cover it. For the sake of this example, let's say that is 1kg, and we have 1 kg of brisket for a total of 2 kg. Just use twice the quantities listed above. Soak or cure times depend on thickness and whether you inject (for brines). Recipes will call for a minimum cure time, but if you go longer your product will not be too salty. Or, if you were just looking for a short answer, ... By weight. HTH, Larry
  5. A great resource to get you started with brining/curing is Jason Molinari's (an eGullet contributor) blog found here: http://curedmeats.blogspot.com/ Another place with good information is: http://www.wedlinydomowe.com/ The gist of equilibrium brining/curing is that you use the exact amount of salt, sugar and cure you need, rather than using large amounts of ingredients for a specific time and then rinsing or soaking your product to remove the excess. The big advantage to me is that even if you cure your meat a couple extra days it still won't be too salty. Larry
  6. Is it possible he was talking about equilibrium brining?
  7. You can get the MC errata from this page. You can get it as a pdf. http://modernistcuisine.com/2011/04/to-err-is-human/ HTH, Larry
  8. I think that might be the original problem. (Venting pressure cooker) Glad you finally got a good result. I can use the original recipe and go over an hour without burning. Larry
  9. It's here. http://modernistcuisine.com/docs/Modernist_Cuisine_index.pdf
  10. Chris, Our favorite has been the Barley With Wild Mushrooms and Red Wine on page 331. We love the texture of barley cooked this way. It hasn't failed us yet. The recipe accommodates a lot of variation in cheese, mushrooms, wine and stock. I'm more of a fan of a single pass pressure cook than par-cooking. It makes more sense to me in a home environment. Larry
  11. I got mine from Amazon a couple years ago. About $20.00 LINK HTH Larry
  12. That should take care of part of your charcuterie needs for a while. I freeze a lot of sliced bacon and Pancetta, and it keeps well snuggled up in vac sealed bags. I think you'll really like your commercial slicer. It's a great addition to any foodie's gadget collection! Larry
  13. You could go ahead and throw it in without smoke. I guess I was thinking more along the lines of letting it dry in the refrigerator on a drying rack for a week or so, slicing it up and freezing what you weren't going to use in a relatively short period of time. Cooking could occur just before eating it. Pancetta would normally be dried for 3 to 4 weeks in a refrigerator, but I'm not sure about the safety of doing that using cure #1. Jason Molinari (another eGullet member) has an excellent blog on cured meats and covers Pancetta at http://curedmeats.blogspot.com/search/label/Cured%20meat%20%3A%20Solid%20muscles%20-%20Recipe . Larry
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