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Post by GO30 on Jan 29, 2024 9:37:13 GMT 12
So I am not the only one to check glow in the dark Himalayan pink salt. Correct. Some is a bit glowish but most isn't. Also the pink salt is exactly the same as boring old white salt, the claims pink salt is something flash are just not supported.
Thinking about it pink salt must have some nasty food miles in comparison to the stuff from the puddle down south a ways. Elesmere is it? We've noticed we see some foods a little different now due to the rural aspect. Veggies from all the local farmers markets taste way better than any supermarket shit. Had some carrots yesterday that looked like a train wreck but tasted absolutely superb.
Bacon V3 in the works. Less chilli in this one, that stewing for a few weeks is good but maybe a bit grunty for those who don't do too spicy. I may try a herb this time but D2,who is panning out to be a wizz in the kitchen, suggested a few slices of Orange but I don't know how that would interact with the salt.
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Post by harrytom on Feb 3, 2024 19:54:47 GMT 12
Have you found Himalayan salt is more salty than sea salt.I out on the usual amount and bloody salty.
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Post by GO30 on Feb 4, 2024 9:47:23 GMT 12
Have you found Himalayan salt is more salty than sea salt.I out on the usual amount and bloody salty. Possibly yes but with V2 I think I should have rinsed it off prior to cooking, a lot of the chilli was still on it which means the salt would have been as well.
I changed a few things from V1 to try and gauge what would happen.
V3 uses kosha salt, whatever that is. I'm also measuring it now.
I have a little bit of V2 sitting to see how long it'll last not having had a nitrate based brine.
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Post by DuckMaster on Feb 4, 2024 20:34:44 GMT 12
Have you found Himalayan salt is more salty than sea salt.I out on the usual amount and bloody salty. Possibly yes but with V2 I think I should have rinsed it off prior to cooking, a lot of the chilli was still on it which means the salt would have been as well.
I changed a few things from V1 to try and gauge what would happen.
V3 uses kosha salt, whatever that is. I'm also measuring it now.
I have a little bit of V2 sitting to see how long it'll last not having had a nitrate based brine.
It's just big salt crystals. Generally no iodine or other chemicals added during mining process. Plenty of salt in NZ meets the kosher definition. |
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Post by DuckMaster on Feb 4, 2024 20:51:18 GMT 12
Have you found Himalayan salt is more salty than sea salt.I out on the usual amount and bloody salty. Himalayan salt has a lot of other minerals in it. It's not straight salt (sodium chloride). Sea salt has traces of ocean minerals left over from the evaporation process giving a briny taste. Kosher is technically straight Sodium Chloride - nothing extra - but the Americans call big flakey salt kosher salt as well... even when it has trace minerals... So if it is an American recipe calling kosher salt then it probably means big flakes of salt and not the jewish meaning of Kosher salt. |
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Post by GO30 on Feb 4, 2024 21:50:38 GMT 12
Interesting. The stuff I got is heavily labelled 'Davids Kosher Sal' made in the USA. Ingredients list only has - salt but the breakdown reckons it's only 26% sodium.
Bacon V4 when in this arvo.
1.5kg belly, rind trimmed off.
4 tablespoons of above salt
1 tablespoon chilli flakes (starting to second guess that quantity now...but too late)
3 tablespoons blackstrap molasses
mix to a paste and then rub into belly. Vacuum pack.
Wait.
I'm going for 12-14 days on this one.
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Post by harrytom on Feb 4, 2024 23:14:16 GMT 12
Starting to think about this bacon thing going on GO30. Now if you sliced it first,then marinated it.Hang to air dry like making Biltong,after 7 days then smoked it?
Hang it on racks while smoking and marinade will liquefy while smoking and sink right in.smoke time? 4 to 6 hrs cold smoked? similar how I make jerky.
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Post by GO30 on Feb 5, 2024 13:06:39 GMT 12
Have you found Himalayan salt is more salty than sea salt.I out on the usual amount and bloody salty. Himalayan salt has a lot of other minerals in it. It's not straight salt (sodium chloride). Sea salt has traces of ocean minerals left over from the evaporation process giving a briny taste. Kosher is technically straight Sodium Chloride - nothing extra - but the Americans call big flakey salt kosher salt as well... even when it has trace minerals... So if it is an American recipe calling kosher salt then it probably means big flakes of salt and not the jewish meaning of Kosher salt. The Davids Kosher salt was far more grain than flake but not as fine a grain as usual salt is. |
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Post by GO30 on Feb 5, 2024 13:08:22 GMT 12
Starting to think about this bacon thing going on GO30. Now if you sliced it first,then marinated it.Hang to air dry like making Biltong,after 7 days then smoked it? Hang it on racks while smoking and marinade will liquefy while smoking and sink right in.smoke time? 4 to 6 hrs cold smoked? similar how I make jerky. Oh, I have about 40mm of V2 left and it's holding well even without the nitrates.
I'll slice some of that one up and have a wee play. Thinking cool smoke for a wee but not too long.
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Post by DuckMaster on Feb 5, 2024 14:23:14 GMT 12
Himalayan salt has a lot of other minerals in it. It's not straight salt (sodium chloride). Sea salt has traces of ocean minerals left over from the evaporation process giving a briny taste. Kosher is technically straight Sodium Chloride - nothing extra - but the Americans call big flakey salt kosher salt as well... even when it has trace minerals... So if it is an American recipe calling kosher salt then it probably means big flakes of salt and not the jewish meaning of Kosher salt. The Davids Kosher salt was far more grain than flake but not as fine a grain as usual salt is. If you're dissolving it then no benefit to using big flakes/crystals. But if you're sprinkling it on for drying out then the big flakes/crystals make it an easy job to pinch and spread. I use table salt for brines and coarse Himalayan salt for the later. |
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Post by GO30 on Feb 17, 2024 8:46:06 GMT 12
Interesting. The stuff I got is heavily labelled 'Davids Kosher Sal' made in the USA. Ingredients list only has - salt but the breakdown reckons it's only 26% sodium. Bacon V4 when in this arvo. 1.5kg belly, rind trimmed off. 4 tablespoons of above salt 1 tablespoon chilli flakes (starting to second guess that quantity now...but too late) 3 tablespoons blackstrap molasses mix to a paste and then rub into belly. Vacuum pack. Wait. I'm going for 12-14 days on this one.
Last night - 30min in foil at 145, then 30min more at 120 with no foil and a shit ton of apple smoke.
Best one ever.
I did wash this one well before chucking it on the BBQ. That solved the bit of excess salt issue with the previous one. Can't detect much chilli as I expected but there is a wee twang amongst all, which is a lot, going on. Crips up well if you like it nuked. Sweeter than expected.
This one is moister but not sure why. Maybe the molasses?
Next version will be the above with 1/2cup of pineapple juice added to the mix.
With hand made nitrate free bacon going for around $45-60 a kilo and bog std wafer thin far too many numbers included bacon from supermarket is $25-40kg, thieving Aholes. The above 1.5kg, $36 from memory, from a local real butcher who does pork from a NZ farm 30km away. $5 for all the rest needed, inc bbq fuel.
It seems very cost effective as well. Also very good if you are into food miles.
Holy fuck, I'm a bacon powered eco warrior  |
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Post by GO30 on Mar 5, 2024 12:22:32 GMT 12
Just dropped another Bacon in the smoker. This one I changed the ratios a good amount so I can better judge how they all interact. I'll know in an hour or so. This went down Feb 18th It's so easy, and fun experimenting, I doubt I'll ever buy bacon again. Not to mention why buy a product chocker with shit that is surprisingly not that well known how it interacts with humans. Some say nitrates are good for cardio vascular health yet studies show they have a direct link to causing cancers. I'm surprised something that common, it is in lots of 'preserved' foods, is not that well known.Strangely Rocket,yes that green salad stuff, often exceeds the allowable nitrate limits. From what I can suss while nitrates are OK in small moderation levels is OK over all you're better off avoiding them. Next time a green eco warrior has a crack about nitrates in the rivers tell them how they are good for their heart. That's bound to fuck their head right up and give you a good laugh  When one has a crack at me I go 'OK then, lets have a carbon off to see who is the worst individual for the planet'. A few warriors have left that conversation a tad deflated |
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Post by harrytom on Mar 5, 2024 15:11:26 GMT 12
Rocket.Hmm hydroponic I thought.
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Post by fish on Mar 5, 2024 15:28:29 GMT 12
Just dropped another Bacon in the smoker. This one I changed the ratios a good amount so I can better judge how they all interact. I'll know in an hour or so. This went down Feb 18th It's so easy, and fun experimenting, I doubt I'll ever buy bacon again. Not to mention why buy a product chocker with shit that is surprisingly not that well known how it interacts with humans. Some say nitrates are good for cardio vascular health yet studies show they have a direct link to causing cancers. I'm surprised something that common, it is in lots of 'preserved' foods, is not that well known.Strangely Rocket,yes that green salad stuff, often exceeds the allowable nitrate limits. From what I can suss while nitrates are OK in small moderation levels is OK over all you're better off avoiding them. Next time a green eco warrior has a crack about nitrates in the rivers tell them how they are good for their heart. That's bound to fuck their head right up and give you a good laugh When one has a crack at me I go 'OK then, lets have a carbon off to see who is the worst individual for the planet'. A few warriors have left that conversation a tad deflated I've just eaten half a kg of rocket over the last 5 or so days... And now you tell me it's high in nitrate? It is also high in fibre, and is a leafy green, hence why I've been hitting it hard. Got a catering pack from Gilmour's for not much more than a tiny insy winsy retail pack from New World. I do like the nitrate free bacon. Sausages by Design stuff is excellent, if not the Henderson stuff from PnS |
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Post by GO30 on Mar 6, 2024 12:44:09 GMT 12
Yeah, the Rocket thing surprised me. Maybe hydroponic, I don't know,but if it is then what about all the other hydroponic produce,that could be similar... spooky.
The latest bacon is damn good. But it is sweet with no saltly taste at all so a little more pork belly than bacon. Texture, colour and all that is great though.
So I'm going to add a bit more into the next one. We think 4 units was a hint too much, 2 is just not there so 3 next time. Also taper back the molasses and add a bit of something for twang, I'm thinking pineapple juice.
Put one down last night with coconut milk, chilli and some salt.Going to have to watch the coconut doesn't go off.
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When one has a crack at me I go 'OK then, lets have a carbon off to see who is the worst individual for the planet'. A few warriors have left that conversation a tad deflated 