Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. eyendall

    Today's bread.. Italian Style....

    Crumb looks really good. The secret for this is what you stumbled upon: let it rise in the fridge overnight (or even two nights) then gently press it down, fold, and let rise some more at room temp. The cooking temp is good too although I like a darker, firmer, crust so I go to 500 for the first...
  2. eyendall

    confused about nitrites/nitrates prague salt #1 or 2 for curing

    Hi Bladebuilder Thanks for this useful formula. I am not sure though that it provides the answer to what I am looking-for. As I understand the USDA 200ppm standard, it refers to the maximum quantity of sodium nitrite which can remain in the product after curing. So if I am curing bacon, how...
  3. eyendall

    Hello and Welcome to this group.

    Hi. Thanks for the invitation to join the UK group. I don't live in the UK (Canada) but would appreciate the UK perspective on curing and smoking hams in particular. I remember as a child in England eating a great Christmas breaded ham cold for sandwiches. i want to reproduce this but it is not...
  4. eyendall

    confused about nitrites/nitrates prague salt #1 or 2 for curing

    "3. For a wet cure brine the ratio of salt to nitrate should be 15:1 i.e. the amount of nitrite is related to the amount of salt: one pound of mixture would have 15 oz salt and 1 oz of nitrite.  Correct? (This 15:1 ratio is much easier to apply then wrestling with 93.75% and 6.25%)." I said...
  5. eyendall

    Cold Ham for Sandwiches and Salads

    I have just finished wet-curing a 16.5lb fresh ham which is now covered with water and resting in the fridge for 24 hrs to remove excess salt. I need some help for the next step/s. What I want to end-up with is a finished ham to be eaten cold. The model I am trying for is what I remember form...
  6. eyendall

    confused about nitrites/nitrates prague salt #1 or 2 for curing

    Hi Dave Thanks for your response. To answer your question I am in Canada. It puzzles me because you too add sodium nitrite to food but do so through the medium of Prague powder. Prague powder is for those who lack confidence in their math skills and are prepared to pay more for a little...
  7. eyendall

    confused about nitrites/nitrates prague salt #1 or 2 for curing

    For me, more heat than light  so far in these exchanges. Let's see if I understand the salt-sodium nitrite combinations in wet and dry curing, and the role if any of Prague powder. 1. If I have both salt and sodium nitrite then there is no need for Prague powder.  Correct? 2. For a dry cure...
  8. eyendall

    Cold Smoke Tips and Tricks Wanted

    Hi mds51 I took your and dave's advice and got myself the AMNPS and pellets. Did  a first time smoked salmon which my wife raves about. A bit fiddly keeping the temperature down but I am very pleased with the results. Thanks for your help.
  9. eyendall

    Smoking frozen salmon?

    Hi Looks really good. How long did you need to form the pellicule? And, for how long did you smoke it at 200F? Thanks. Eric
  10. eyendall

    Cold Smoke Tips and Tricks Wanted

    That is great information mds51 and it's all coming together for me now. Must go and get me one of those AMNPS's. I am assuming one can't use regular wood chips in it. Many thanks.
  11. eyendall

    Cold Smoke Tips and Tricks Wanted

    Thanks for responding, Dave. I must be missing something but I can't get any smoke at 100degF. At 60F it would be impossible. How do you get smoke in there at those temperatures? I smoke ham and bacon. What is AMNPS? I did say I was a newbie
  12. eyendall

    Cold Smoke Tips and Tricks Wanted

    I recently bought a Masterbuilt Pro electric smoker with variable temperature control. I don't have the model number handy but it is not a top-of-the-line model. Being a newbie I thought that doing hot a or cold smoking was simply a matter of adjusting temperature. At 100-150F I am not getting...
  13. eyendall

    Eric in Ottawa

    Hi all: I live in Ottawa, Canada and am just getting in to curing and smoking. I have cured and smoked  bacon but have some ways to go to get it right. (Over salted and over-smoked). Now I am going to jump off the cliff and do a wet cured ham and smoke it. I'll be looking in the forums for tips...
Top Bottom
Back
Clicky