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Post by fish on Sept 26, 2023 14:54:04 GMT 12
I'd be interested in nitrate free bacon / ham recipes. When we are feeling wealthy I buy nitrate free bacon and ham from a specialty butcher (Sausages by Design). I understand nitrates can get a bit toxic if you over do them, and when making your own stuff you have to be careful.
Noting that all nitrate does is make the meat pink, it isn't important in a good quality DIY bacon. Same with phosphates, all that does is combine / bind water. I'd assume if you are making your own bacon adding water to it to up the yield isn't your primary objective.
PS, I absolutely love dry cured bacon. You don't have to steam off all the water for half an hour before it starts cooking in the pan. Shame it costs moonbeams though.
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Post by em on Sept 26, 2023 20:10:39 GMT 12
I'd be interested in nitrate free bacon / ham recipes. When we are feeling wealthy I buy nitrate free bacon and ham from a specialty butcher (Sausages by Design). I understand nitrates can get a bit toxic if you over do them, and when making your own stuff you have to be careful. Noting that all nitrate does is make the meat pink, it isn't important in a good quality DIY bacon. Same with phosphates, all that does is combine / bind water. I'd assume if you are making your own bacon adding water to it to up the yield isn't your primary objective. PS, I absolutely love dry cured bacon. You don't have to steam off all the water for half an hour before it starts cooking in the pan. Shame it costs moonbeams though. The vacuum bag serves two purposes , it’s low in oxygen so less chance of a bacteria ruining it and the vacuum helps the salt and sugar permeate the bacon . There is always a chance it could go off but you will smell it , I forgot to mention that I kept it in the fridge for two weeks while it was curing . I read quite a few different ways on how to do it and took my own approach based on the info I found . The following is a good run down if a bit technical . eatcuredmeat.com/how-to-cold-smoke-bacon-at-home/ |
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Post by fish on Sept 26, 2023 21:10:15 GMT 12
I'd be interested in nitrate free bacon / ham recipes. When we are feeling wealthy I buy nitrate free bacon and ham from a specialty butcher (Sausages by Design). I understand nitrates can get a bit toxic if you over do them, and when making your own stuff you have to be careful. Noting that all nitrate does is make the meat pink, it isn't important in a good quality DIY bacon. Same with phosphates, all that does is combine / bind water. I'd assume if you are making your own bacon adding water to it to up the yield isn't your primary objective. PS, I absolutely love dry cured bacon. You don't have to steam off all the water for half an hour before it starts cooking in the pan. Shame it costs moonbeams though. The vacuum bag serves two purposes , it’s low in oxygen so less chance of a bacteria ruining it and the vacuum helps the salt and sugar permeate the bacon . There is always a chance it could go off but you will smell it , I forgot to mention that I kept it in the fridge for two weeks while it was curing . I read quite a few different ways on how to do it and took my own approach based on the info I found . The following is a good run down if a bit technical . eatcuredmeat.com/how-to-cold-smoke-bacon-at-home/Which reminds me, vacuum tumblers are what is used in the food industry to pump the water into chicken breasts and the like. The tumbling massages the meat and is far more gentle than direct injection. In a past life I made 3,500 Christmas hams one year. Used a needle injector machine with a big conveyor belt to get the brine into them. So yeah, vacuuming will definitely help, both on getting the salt into the meat, and keeping the bacteria down while you do it. |
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Post by ComfortZone on Sept 26, 2023 21:52:40 GMT 12
I'd be interested in nitrate free bacon / ham recipes. When we are feeling wealthy I buy nitrate free bacon and ham from a specialty butcher (Sausages by Design). I understand nitrates can get a bit toxic if you over do them, and when making your own stuff you have to be careful. Fish, Henderson's package Nitrate free bacon, available from PaknSav et al. Price not much different to all the others and it is dry as well. I bought a heap to go in the freezer for the winter's cruise -yum. www.hendersonsfoods.co.nz/ |
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Post by GO30 on Sept 27, 2023 10:42:22 GMT 12
The vacuum bag serves two purposes , it’s low in oxygen so less chance of a bacteria ruining it and the vacuum helps the salt and sugar permeate the bacon . There is always a chance it could go off but you will smell it , I forgot to mention that I kept it in the fridge for two weeks while it was curing . I read quite a few different ways on how to do it and took my own approach based on the info I found . The following is a good run down if a bit technical . eatcuredmeat.com/how-to-cold-smoke-bacon-at-home/Big fan of vacuum baggers here as well, they rock.
I keep running into things saying Kosha salt and other similar ones for the brine, none say just salt. What do you use?
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Post by em on Sept 27, 2023 11:14:28 GMT 12
The vacuum bag serves two purposes , it’s low in oxygen so less chance of a bacteria ruining it and the vacuum helps the salt and sugar permeate the bacon . There is always a chance it could go off but you will smell it , I forgot to mention that I kept it in the fridge for two weeks while it was curing . I read quite a few different ways on how to do it and took my own approach based on the info I found . The following is a good run down if a bit technical . eatcuredmeat.com/how-to-cold-smoke-bacon-at-home/Big fan of vacuum baggers here as well, they rock.
I keep running into things saying Kosha salt and other similar ones for the brine, none say just salt. What do you use?
I think some salts overseas are a bit dodgy and have anti caking agents etc hence the kosher salt . Basically don’t use iodised salt it can have reactions and go brown or taste weird . I just use coarse sea salt and grind it down a bit . |
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Post by GO30 on Sept 27, 2023 18:47:14 GMT 12
Oh that easy, nice. That's about where I got to but have been sussing deeper when I get the chance.
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Post by harrytom on Oct 21, 2023 20:45:08 GMT 12
Did a 2kg brisket in the smoker today,dry rubbed with paprike/chilli/garlic and smokey rub.left for 12 hrs.removed meat and mixed in apple vinegar to a paste,wrapped meat in foil and 2 hrs at 120c turned over for 2 hrs,removed foil and basted again every 30 minute turning it at same time for a further 4 hrs wrapped in foil for a further 1hr.
came tender and very moist,9hr cook well worth the waith, placed potato/carrot/yams in foil on bottom rack for 6 hrs.
hopefully Monday will be smoking fish
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Post by GO30 on Oct 22, 2023 8:40:02 GMT 12
I'm doing 2 slow chooks for lunch, complete with hassleback spuds. Was thinking of a rump but we have 24 new beefs in the home paddock and they line up at the fence giving us a look that really distracted from our munching pleasure. We're pretty sure they know we're eating their cuzzies. Now getting back to conspiracy theories  |
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Post by fish on Oct 22, 2023 20:24:10 GMT 12
I bought a rump back in August. Had the rest of it ages ago but kept the rump cap in the fridge (vacuum packed). So aged two months past the official best before. Put it on the little portable webber charcoal BBQ, and for a twist put on a cup of water soaked manuka wood chips.
Nothing fancy or elaborate but it was a nice (and v. cheap) cut of meat, and the manuka smoke gave it a nice twist. Baby steps on my low and slow journey.
PS, with large cuts of beef I always reckon the BB should be a best after. They need to be aged properly, and with beef you can't get bacteria in the muscle, only on the surface. Once out of the vac-pac, give it a rinse, dry it off, and off you go.
PPS, I need to learn the art of dry aging, but figure I need a dedicated fridge for that which is a bit of a barrier.
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Post by jim on Oct 22, 2023 21:54:39 GMT 12
It's pretty hard to go past a good steak ... sadly i would have to report that the best one i've encountered was in Townsville (god it was good) closely followed by one of these - www.thecattlesite.com/breeds/beef/97/beefalo/. way back i imported some straws from canada and had quite a few of them at one point. still have some of their descendants on the farm. Very healthy meat apparently but so-oo tasty ...I'll see if i can get a couple of photo's of the live versions here |
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Post by GO30 on Oct 23, 2023 8:07:39 GMT 12
I think I've talked the neighbour into swapping a Angus for Speckle Park. If I have then the Speckle and the Weber will have a lot of time together.
They call Speckles the smart mans Wagyu, hopefully I'm about to find out.
100min and the chooks were awesome. Added a little manuka to it and that panned out very well. I think the extra smoke on the spuds was the biggest winner.
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Post by harrytom on Oct 23, 2023 16:15:02 GMT 12
I bought a rump back in August. Had the rest of it ages ago but kept the rump cap in the fridge (vacuum packed). So aged two months past the official best before. Put it on the little portable webber charcoal BBQ, and for a twist put on a cup of water soaked manuka wood chips. Nothing fancy or elaborate but it was a nice (and v. cheap) cut of meat, and the manuka smoke gave it a nice twist. Baby steps on my low and slow journey. PS, with large cuts of beef I always reckon the BB should be a best after. They need to be aged properly, and with beef you can't get bacteria in the muscle, only on the surface. Once out of the vac-pac, give it a rinse, dry it off, and off you go. PPS, I need to learn the art of dry aging, but figure I need a dedicated fridge for that which is a bit of a barrier. vaccumed pack 3/6 months at the right temp and its fine. Nephew has got some more rump for me but I cant have it till xmas ,been in his chiller 2 months now Under instructions not too smoke it but make my dry rub lets soak for 48 hrs and BBQ. Can see where this is going,high temp and 1 minute 30 each side and serve. He will slice it in to 50mm steaks Hint,if you have chicken or turkey etc where the skin has a slight tinge of green,wash with vinegar and it will be ok as long as its not slimey.Dont eat the skin. |
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Post by fish on Oct 23, 2023 18:05:52 GMT 12
I bought a rump back in August. Had the rest of it ages ago but kept the rump cap in the fridge (vacuum packed). So aged two months past the official best before. Put it on the little portable webber charcoal BBQ, and for a twist put on a cup of water soaked manuka wood chips. Nothing fancy or elaborate but it was a nice (and v. cheap) cut of meat, and the manuka smoke gave it a nice twist. Baby steps on my low and slow journey. PS, with large cuts of beef I always reckon the BB should be a best after. They need to be aged properly, and with beef you can't get bacteria in the muscle, only on the surface. Once out of the vac-pac, give it a rinse, dry it off, and off you go. PPS, I need to learn the art of dry aging, but figure I need a dedicated fridge for that which is a bit of a barrier. vaccumed pack 3/6 months at the right temp and its fine. Nephew has got some more rump for me but I cant have it till xmas ,been in his chiller 2 months now Under instructions not too smoke it but make my dry rub lets soak for 48 hrs and BBQ. Can see where this is going,high temp and 1 minute 30 each side and serve. He will slice it in to 50mm steaks Hint,if you have chicken or turkey etc where the skin has a slight tinge of green,wash with vinegar and it will be ok as long as its not slimey.Dont eat the skin. My record for rump is 9 months. It was when I was working in the meat works, so had a good one via staff orders. Went for a trip around South America in the off season and got back, was still in the fridge. The flatmates hadn't touch it (one was at the meat works with me, the other at the cheese factory, really agricultural spot we lived in). We got stuck into it and it was fine. A bit green and slimy on the outside, nothing a quick wash didn't sort out. The funniest thing, we were eating it with oven wedges, and one of my mates commented how good the wedges were with the sour cream. Me and my flatty looked at each other a bit confused. "I didn't buy any sour cream", neither did I says the other flatty. It was some sort of dairy product that was well past it's best before date. The irony that 9 month old steak was fine but one month old dairy product wasn't. Mind you, that was in the era me and my mate kept a pet yoghurt in the fridge (first jobs after uni). It had all these cute little fungi all over it. Flatmate's girlfriend came to stay, let out a shriek, then we heard a crash. She'd thrown our pet yoghurt in the bin. We were very sad. |
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Post by GO30 on Oct 27, 2023 11:42:21 GMT 12
I've eaten a leg of lamb that lived in a boats freezer that turned on and off a few times over 3 months. It was vacuum packed and we remember commenting on how green it looked as we chucked it in the oven. It was spectacular.
This arvo I have the local homekill popping around to discuss how many they can tap at the same time and about ageing, it is on of their specialities. A few family and mates looking for a side or 2 so I'm sussing the options.
At the sales last Friday good looking 350-400kg beast were going for $3.10 per kg +/- 30c odd.
So lets say 400kg with a ball park recovery rate of 50% means 200kg of eatable at $6 per kg plus processing.
Later I'll know those so it's an interesting exercise if nothing else.
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