Text 7413, 54 rader
Skriven 2008-05-20 00:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Suggest Something
=============================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> Subject will be Bacon Cures.  

Here's two blog articles that will interest you:

http://www.thepauperedchef.com/2008/05/guanciale.html

http://groceryguy.blogspot.com/2008/05/proscuitto-therapy.html


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fowler's Honey-Cured Bacon
 Categories: Bacon, Preserving Smoked
      Yield: 1 slab
 
      1 lb Salt
      2 oz Prague Powder No. 1
      1 pt Honey
 
  The above formula will cure about one slab of bacon.  The Prague
  Powder No. 1 and the salt are mixed and then thoroughly rubbed
  into the bacon. After rubbing, the honey is poured on the bacon
  and distributed evenly. The bacon is wrapped in a good
  plastic-lined (freezer wrap) butcher paper and placed in a 38
  degree F. cooler for about 6 days.
  
  The bacon then is removed from the cooler and washed very well.
  Excess honey and cure are washed off with luke warm water.  Let
  bacon dry at room temperature for about 30 minutes, then remove
  to smokehouse preheated to 135 degrees F.  Hold in smokehouse
  until bacon is dry, with dampers wide open.  Dampers then are
  closed to 1/4 open, applying smoke, and held until internal
  temperature of bacon reaches 127-128 degrees F.
  
  Reduce temperature of smoker to 120 degrees F. and hold until desired
  color is obtained.  Remove and place in cooler overnight before
  slicing. Be sure that you are using hickory to get the desired flavor
  of this bacon.
  
  http://home.att.net/~g.m.fowler
 
MMMMM


Cheers

YK Jim


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