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  1. dfvellone

    Horizontal offset recommendation

    I currently have a cold smoker and a charcol pit, but would like to find a quality built horizontal offset charcol smoker/grill. I've had the intention forever to find an old propane tank that I could fabricate one from, but that ain't happening these busy days. I see a lot of these units out...
  2. dfvellone

    Curing bacon not throwing liquid

    I always use the digging dog farm cure calculator and my fridge temp is 38f and the bellies barely throw any liquid at all. Happens every year and the bacon still comes out nicely, but I'm always a little skeptical because I'd feel more comfortable if the bellies were covered in liquid...
  3. dfvellone

    Optimal bacon curing temperature

    I understand that curing slows as temperature decreases, and will stop altogether once the temperature gets low enough. Many folks-myself included -cure bacon in the fridge but depending on fridge temp seems to risk being at the lower end. Does anyone know what the median or optimal temperature...
  4. dfvellone

    Salty bacon and soak question

    Just pulled, rinsed and test fried the bacon I cured using Steven Raichlen's recipe and it's way too salty. So, I'm soaking to hopefully correct it before I put it in the smoker. My question is, can I modify the final soak (after a change or two) to make it a sweet soak with maple syrup, brown...
  5. dfvellone

    properly storing cold smoked bacon

    just finished up with cold smoking my bacon this evening and I'm wondering if anyone notices any downside of freezing it. I've read a couple of older publications on storage of cured meats and notice they mention that uncooked cured meats don't fare too well in the freezer. I never freeze the...
  6. dfvellone

    not much liquid produced from curing bacon

    I rubbed my 5lb pork bellies each with 2oz kosher salt, 12 grams pink salt plus sugar and spices, put them in the fridge and after 7 days they've thrown just a very small amount of liquid. My pancetta hasn't thrown any. I haven't taken the temp of the fridge though I don't keep the setting...
  7. dfvellone

    Bactoferm F-RM 52 use recommendation from The Sausage Maker

    I had emailed the contact for cultures at The Sausage Maker regarding their directions for Bactoferm F-RM 52 usage and received this reply: "I have come across this question before and purchased the Charcuterie book to be sure this is really what is noted and sure enough, 20g of F-RM-52 is in...
  8. dfvellone

    Curing belly in ziplock bag not throwing much liquid

    I'm curing a belly for pancetta which is a pretty similar process to a bacon cure. My question is how much liquid should the belly release as its curing? I've got it in the fridge in a ziplock bag and I used a standard salt and pink salt ratio along with spices and it's just not releasing very...
  9. dfvellone

    Bactoferm F-RM 52 use question

    I picked up the book Charcuterie and tried out a couple of the dry-cure sausage recipes that call for the starter culture f-rm 52, but I'm a bit confused as far as the quantity to use. There are discrepancies within the book on quantities and also between the book's stated quantities to use and...
  10. dfvellone

    No nitrate in "Charcterie" prosciutto recipe(?)

    I recently picked up Charcuterie by Ruhlman & Polcyn and it seems like a pretty good reference for curing, but I'm a bit confused why their recipe, Salted Air-Dried Ham doesn't include any sodium nitrate. The recipe is followed by another for a similarly cured ham that does include sodium...
  11. dfvellone

    hello from upstate ny

    Hi, I've been enjoying this forum for a while now, having great appreciation for the curing and smoking of meats. I live in the Adirondack Mountains of Upstate NY where I raise hogs and chickens, on my small homestead farm. As far as equipment goes I have a very small battery room on the North...
  12. dfvellone

    bacon dry cure and liquid removal?

    Hi all, I've been enjoying gleaning info from this great forum and now I have a bacon-making question. I'm doing a dry cure and am wondering if I need to drain off the liquids that are extracted from the bellies. I'm finding conflicting info. out there. Some say to allow for drainage while...
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