Cured Meats & Food Preservation > Charcuterie: Ham, Bacon, Sausage, etc.
Applewood Smoked Cider Mill Bacon
Barry CB Martin:
excellent!
TwoPockets:
That looks so good!
Ron D:
I see that your post was the first I saw that used Filtered or Distilled Water. Is that due to the fact you do not boil the water or is based on taste?
TentHunteR:
--- Quote from: Ron D on January 18, 2012, 06:29:44 PM ---I see that your post was the first I saw that used Filtered or Distilled Water. Is that due to the fact you do not boil the water or is based on taste?
--- End quote ---
Good question! It's based on taste. I don't want chlorine or anything else from tap water affecting the flavor.
I look at it this way: In the brine, water is the cheapest and the largest quantity ingredient. It's so cheap to filter the water or buy filtered water that it doesn't make sense not to. I do the same for homemade sauces, etc. where I'm using water as an ingredient.
Hope this makes sense. :)
squirtthecat:
And in my case, our village tap water is 'softened' at the plant... And laced with sodium and other funk. (you should see our shower heads after a few months)
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