British BBQ Society Forums

TakingtheBrisket wrote:Home production of quality meats and sausages by stanley marianski and adam marianski

+1 It's the best book on the subject for the home producer bar none.

MM

That's a difficult one, in theory, you could make it with very little salt - the only thing is that you'd have to treat it as if it was fresh meat. That said, the level that most people like doesn't really make a long-keeping 'shelf stable' product - it's still best kept under refrigeration maybe ...

I thought the US regs recommend 200ppm max and min 120ppm in the meat itself?

I saw somewhere a wet cure that uses 120ppm solution (or whatever strength you want) so that you can never over nitrite because there is a max 120ppm in the solution. Over time the meat and solution equilibrate ...

What are you making? 2.5 is on the salty side for sausage for example, but not unpalatable - it depends on your personal taste. I make sausage with 1% (by weight).

The calculator on the localfoodheroes.co.uk website is for bacon. The default setting is 2.5% salt and 1% sugar, but these can be set ...

Hang on, is it the salt in the cure #1? The other 93.75%. That would make sense. Wish there was a note to explain that somewhere.
If there is I need to get to spec savers!

Thanks brisket.

Is it just my rendering or does the Digging Dog Farm calculator just come up with everything else garbled on ...

Great report. Thanks for posting this Wade.

MM

I get wood dust from hotsmoked.co.uk - it's £8.50/kg. Not bad considering a full 12-14 hour burn uses less than 100g

Another supplier of wood for the ProQ CSG is Ashwood at Kettering:

http://www.ashwood-smoking.co.uk/

A group at sausagemaking.org bought about 80kg of oak, beech and apple for ...

What's the best brand of salt to use? I have maldon sea salt but that's expensive, are there any cheap flaked salts ?

I buy sea salt in large bags from my local wholefoods shop. The bag I'm using at present is French. It offers a good compromise between quality and price.They do a coarse or fine ...

wade wrote:...After seeing the video I am now booked on their next tour

I look forward to reading about your visit.

MM

...I have not heard about removing the circles of skin. I will have to try that

There's a couple of videos that may be of interest:
https://youtu.be/oCvf86ecQ5w
https://youtu.be/DsWkYdm3BUk

I can't find the one where I originally saw the 'coins' of skin being removed, but it can be seen quite ...