tag:blogger.com,1999:blog-9190984942207410953.post5408584516208411324..comments2023-06-06T11:57:50.826-04:00Comments on Cured Meats: A Facebook group of curersJasonmolinarihttp://www.blogger.com/profile/15053725760642707017noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-9190984942207410953.post-2216413929711057682016-10-30T09:56:32.235-04:002016-10-30T09:56:32.235-04:00No problem. Just patch it. I ran into this as well...No problem. Just patch it. I ran into this as well and I assume it has to do with the sugna drying out a little (not sure how since it's pure lard)Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-11399070100196859782014-06-05T10:05:14.203-04:002014-06-05T10:05:14.203-04:00Also, I made a mistake with some Canadian bacon (I...Also, I made a mistake with some Canadian bacon (I know very pedestrian) and it was too salty. I soaked it (in the fridge) in a tub of water for a few days. Dried it out, and again, vacuum sealed it for a couple of weeks for the salt to reach uniform equilibrium. Worked great and no need to toss the product - Best Carlhttps://www.blogger.com/profile/08411438777634678844noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-5311451075819594502014-06-05T10:02:15.239-04:002014-06-05T10:02:15.239-04:00Howdy Jason, I hopped off of FB a few years ago. N...Howdy Jason, I hopped off of FB a few years ago. Not sure where to post this NFO:<br /><br />How to rejuvenate dried salamis:<br /><br />I found a couple of large very dried out salamis wrapped in paper in the bottom of my fridge. They were dried to the point that the salt had crystallized inside and I could not cut them with a very sharp knife. I wrapped them in a few layers of wet paper towels and vacuum sealed them for a couple of weeks. Worked perfectly. They are easily slice-able now and the flavor concentration is great. - Best - CarlCarlhttps://www.blogger.com/profile/08411438777634678844noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-87145090799543664792014-05-07T15:19:44.374-04:002014-05-07T15:19:44.374-04:00Locally in atlanta, no where. You'll have to m...Locally in atlanta, no where. You'll have to mail order it from butcher-packer or allied Kenco.<br /><br />enjoy!<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-30634251668965922312014-05-07T14:29:09.200-04:002014-05-07T14:29:09.200-04:00Hi,
Great blog you have here! Just signed up to f...Hi,<br /><br />Great blog you have here! Just signed up to follow you. <br />I was searching the internet to find out where to get sodium nitrate curing salt in or around Atlanta, and somewhere I stumbled upon your name.<br />Do you know where to purchase this well hidden ingredient?<br /><br />Ann :-)Anonymoushttps://www.blogger.com/profile/08047668278831321588noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-20558922482569705032014-03-29T22:01:44.187-04:002014-03-29T22:01:44.187-04:00I don't. A lot of the pork i use is frozen pe...I don't. A lot of the pork i use is frozen per USDA requirments to kill trichinella.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-10386931216192262912014-03-29T09:21:56.624-04:002014-03-29T09:21:56.624-04:00Hi,
I have been following your posts for quite so...Hi,<br /><br />I have been following your posts for quite some time. Good stuff!<br /><br />I have a question I seldom see in this or other blogs, how do you control or kill trichina? I know it's almost eradicated, but unlike Europe the US pork farmers don't certify for trichina free.<br /><br />Do you source trichina free certified pork?RGGhttps://www.blogger.com/profile/11147301971556446864noreply@blogger.com