Recent content by oleksandr

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  1. oleksandr

    Pops6927's Wet Curing Brine

    If you like it more salty, give it less sugar. Sugar is not curing meat. It is just there to lower the harshness of salt and for taste purposes. Personally, I find classic Canadian bacon and ham too sweet for my taste, so I use less sugar. Also I add a lot of garlic and some all spice to my...
  2. oleksandr

    Canadian bacon cooking technique

    I made Canadian bacon several times and it turned out fine. But I would like to learn how to make it the most moist possible. Could you share your cooking technique? Please, don't post the recipes, just share how you cook it. I am looking for: - cooking/smoking temperature - length of cooking...
  3. oleksandr

    Max levels of cure for bacon

    I just wet cured pork loin and checked the weight before and after the cure. The weight gain was about 10%. The other sources are talking about 3-4% weight gain. go figure.
  4. oleksandr

    Combo Apartment friendly Smoker

    Hey man! Welcome to Ukraine! I am Ukrainian (in States now) and it is interesting to hear how you find living in Ukraine. I couldn't image smoking in apartment building on 6th floor (I used to live in one). Good luck! 
  5. oleksandr

    Checking in from the pacific northwest

    For cold smoking, keep the temp below 80*F, any over 85*F and your fish starts cooking. http://www.wedlinydomowe.com/fish
  6. oleksandr

    Certified Pork

    No, actually eating it as is. Very good, BTW. Totally different taste.
  7. oleksandr

    Certified Pork

    Thank you! If I keep it for 4 1/2 at 125*F it might dry out a lot. No?
  8. oleksandr

    Checking in from the pacific northwest

    Welcome!
  9. oleksandr

    iPhone app

    A simple cure calculator can be found here: http://www.wedlinydomowe.com/sausage-recipes/cure-calculator But I was planing to do something like this:  http://www.localfoodheroes.co.uk/?e=359  with adjustable levels of cure. I might not want to cure my sausages at max 156 ppm nitrite levels...
  10. oleksandr

    iPhone app

    Yes, I had that in mind.  I am looking in interest from the community in such tool. If there is enough interest I can start building an app.  Re javascript: It is better to do it in Excel (PC)/Numbers (Mac). I may share my spreadsheet to show as an example.
  11. oleksandr

    Certified Pork

    No, just a fridge.
  12. oleksandr

    Certified Pork

    I like under cooked Canadian Bacon (125F internal). But I am worried about  trichinae. I am reading that it is virtually doesn't exist anymore. Should it be my concern?  http://www.aphis.usda.gov/vs/trichinae/docs/fact_sheet.htm Is it possible to buy certified pork treated for trichinae?
  13. oleksandr

    Certified Pork

    I like under cooked Canadian Bacon (125F internal). But I am worried about  trichinae. I am reading that it is virtually doesn't exist anymore. Should it be my concern?  http://www.aphis.usda.gov/vs/trichinae/docs/fact_sheet.htm Is it possible to buy certified pork treated for trichinae?
  14. oleksandr

    iPhone app

    The problem, I ran into when I started to make sausages and curing meats, that I need to recalculate the amount of spices based on meat weight, especially when I make sausages. For example, if the original recipe is for 1 kg of meat, what if I have 5.3 kg of meat, how much salt, cure and spices...
  15. oleksandr

    Pops6927's Wet Curing Brine

    This is how I cure my Canadian bacon: Meat 1-2kg, 2-4 lbs. 2 liters water or 2 quarts of water70 grams or 2.5 ounces (5 tablespoons Morton’s) kosher salt30 grams or 1 ounce (2 tablespoons) sodium nitrite (I use  DQ Cure #1)60 grams sugar or 2 ounces (1/4 cup)5 cloves garlic smashed with the...
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