punkin

Hi everyone. My searching skills are not up to the task of finding information on doing bacon bones, but i will be processing half a backfatter next week and i would like to design a brine to do the bones for soups with a brine. I'm happy with 3% salt in my regular bacon (i cold smoke and then bring up to temp in a custom home made smoke box) and i'm wondering how salty that is going to make the small amount of meat as i'm thinking that the bones themselves although part of the calculation will not absorb he salt? I don't think i should guess at the meat weight as the salt will be too low to protect it in the brine. Any advise from those who have done this before?

Available at MBLSA for hlaf the price along with a stack of other supplies for aussies struggling to source things at a reasonable price. Their bulk herbs and spices and sausage casings are particularly good value compared to other places on the net. And their service is excellent. http://www.mblsa.com.au/327469/BACTOFERM-600-MEAT-CULTURE-MOLD-25g/pd.php No affiliation, just a very happy customer.

Thanks people for the welcome. Hopefully soon i'll be off probation and can make some posts with pictures. Making sausage today. kabanosi and Cumberlands.

Hi, just joined. I'm from country NSW and interested in cooking, particularly have an interest in preserved meats, sausages etc. I recently got the Chacuterie book and have started reading it. I've made my way through the 99 pages of the charcuterie thread here as well. I've made beef jerky for years and years, and have both home built cold smoker and a offset smoker. Last couple of years i have been doing sausages including cold smoked snags like cabanossi and venison pepperoni. I have an 8l stuffer and an electric mincer for that stuff and bought a hand mixer from ebay this week that should be here shortly.