Blue ribbon bacon cure
bubba_mcnabb last edited by
Is it possible to use the blue ribbon mapple bacon cure as a dry cure? Was thinking I read somewhere that you could and that’s what I did today and after reviewing the directions think I might of screwed up? Will it turn out fine if I let it sit in the fridge for a week rubbed in the cure?
@bubba_mcnabb From a nitrite imparting standpoint if you used as much of the Blue Ribbon Bacon Cure as a rub as you would have for a brine/injection then you will be okay! The taste might not be very strong as this is designed to be injected not rubbed but the ingoing nitrites should not be an issue here! Once you eat it let us know how it turned out!
sausage king last edited by
@jonathon can I use the blue ribbon bacon cure to make Canadian bacon ? And what would be the process if I did a 10% pump on the loin? Don’t want it salty just want a nice smooth cure flavor.
@sausage-king Yes, you can absolutely use the Blue Ribbon Maple Bacon Cure for Canadian Bacon if you are injecting and then covering in a 50% strength solution. If you are going to just brine it then you probably don’t want to use the Blue Ribbon Maple Cure as it has Sodium Erythorbate in it and it might gas out before it fully cures the loin. If you are going to brine/pickle then I would use the Country Brown Sugar Cure.
Either way you go the instructions for how to do both methods are available at https://meatgistics.waltonsinc.com/topic/385/how-to-make-homemade-bacon-recipe
Let us know if you need anything else!
Just so you know, in case you were looking for it and couldn’t find it, the ingredients are listed on the products web page. Just scroll down and click the “Additional Info” tab and it will show up.
The W Summer (4550300082) might be the most mild of all the ones you listed. That doesn’t make it bad at all just a very mild flavor
Summer 107 (4550300032) Similar to H, contains mustard seed but I don’t think it is whole.
Summer Sausage Seasoning (4550300012) Very similar to the 107 in flavor, has whole mustard seed.
H - Summer (G4550300070) is our best selling Summer Sausage Seasoning, contains whole mustard seed. If you are looking for a peppery seasoning this is the best one to use for a base and add some black pepper. This would be the basic summer seasoning favored by most employees and customer.
Another option, if you are making 100 lb batches or don’t mind breaking down the seasoning into smaller batches, would be the Ton’s Summer Seasoning (4550806642) It has a very good flavor and is pretty peppery if I remember correctly, I pepper is listed higher in the ingredients list than any of the others… Of all of the basic Summer Sausage seasonings (excluding ones like Jalapeno and Habanero BBQ) this is the second best scoring one amongst employees.
@tincuptom i can only speak to the H summer sausage seasoning, but it has a lot better taste than the backwoods. Not a lot of pepper (you could add more I am sure) but it is a good solid flavor profile. I did not use the ECA for the tang, but plan on doing it this week in a batch. You can’t go wrong with the H seasoning!
I have been in search for a summer sausage seasoning with black pepper but couldn’t find one. I’m new at this so the H Summer Sausage is the only one I have used so I can’t give you any comparisons with the other 3, but you mentioned black pepper so thought I would share my first experience.
So I used Waltons H Summer Sausage and mixed in about a quarter cup of fine black pepper. I liked the results and several others did as well. It had a light pepper taste and I probably will add a little more in the next batch for a slightly stronger flavor. I used 25 lbs of venison and 4lbs of beef fat to keep it on the leaner side. Good luck, Bob
thanks. As it turned out I did use a pork butt, cost only $1.48/# on sale and pork fat appears to be running about 50 cents more. Pure fat is a lot harder to come by, guessing because there is just less of it – supply and demand. One recipe I was using called out pork fat and I directly substituted the ground pork butt and it tasted fine even at a 25% ratio. The other sausage experimental batch I made with 50% and it is even better. So, 50/50 is the future now. thanks for your input folks!
@Jeff-Allen While the 26 and 33 lb sausage stuffers absolutely will make 19mm snack sticks the reduced size of the piston on the 11 lb model does make it easier. I have made snack sticks with all of the sizes and especially when you are working by yourself the 11 lb is easier to do.