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  1. 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...
  2. 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?
  3. 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?
  4. oleksandr

    iPhone app

    Do you wish you could have an iPhone application which would allow you to calculate how much ingredients (cure #1, salt, etc) you need for your receipe based on meat weight? I know, I would use one, but what do you think? Or maybe you know such an app?
  5. oleksandr

    Introducing myself...

    I am Ukrainian from Portland OR. I enjoy grilling and BBQing. A few month ago I started smoking and curing meats. So far I was able to make bacon, Canadian bacon, Kielbasa (Polish sausage) and Krakowska Sausage and some liver fresh sausages. I have read a few books about smoking and curing: ...
  6. oleksandr

    Max levels of cure for bacon

    I was reading a USDA's PROCESSING INSPECTORS' CALCULATIONS HANDBOOK http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/7620-3.pdf  and comparing it to the sticky message here. I have found some discrepancies. According to the USDA the max ppm for immersion cured bacon is 120 ppm, not 200 as the...
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