Recent content by Elita
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Newbie Prague powder #1 question: Did I (maybe) put too much
There was another person who had issues with the ham being off in the book from other recipes that wasn't me. But I stated it because it appears that the sausage in his book are spot on but wet cure is off. I haven't made any sausages but this person who had problems with the ham did and said... -
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Newbie Prague powder #1 question: Did I (maybe) put too much
Hi, thank you..can you help me with this recipe though. I'm sick on it. From Stanley marianski's book. For 11 pounds of meat. Now I'm just using the scale I'm comfortable with here so don't pick that apart. 1 gallon 60 degree salinity water 81g cure #1 That seems very strong right? Will that... -
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Newbie Prague powder #1 question: Did I (maybe) put too much
Thank you, and I don't mean to high jack your thread here but I really need to understand this recipe from the book. The book is written by Stanley marianski who apparently is extremely knowledgeable. Written 11 books and a professional. The book is full of us guidelines and the information... -
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New member
Hi my name is elita profesional chef looking to learn more about preparing bacon and smoked meats from scratch. -
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Bacon a making
Hi, I have a recipe calling for 60degree salinity water 81 grams cure#1 and 11 pound pork belly. Does this seem right to you? It seems like the cure#1 is too high from what I've been seeing. Help please -
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Newbie Prague powder #1 question: Did I (maybe) put too much
Hi, I have roughly the same question. I'm making bacon. The book I'm reading explains cure#1 then goes on to say using that plus 2 more cups of salt in 5 gallons of water is a good brine. So I did that. Then I went on and saw the bacon with is 81 grams of cure #1 to 1 gallon of water. I took my...
