6.4% curing salt 9K050 Archives - BSA

Jerky (Recipe)

Process: 1. Coat the meat evenly with the dry ingredients. 2. Let stand for at least 8 hours in the refrigerator. 3. Place the strips on a rack. Make sure the strips do not touch one another. 4. Cook at 70°C (160°F) for about 90 minutes, then check the texture of the strips. 5. Chill […]

Home-Style Ham, Picnic Shoulder and Bacon (Recipe)

Preparation Please refer to the Artisan Cooked Charcuteries Cookbook here for processing method, as well as cooking and cooling process.

Liver Pâté

In this recipe, “Meat Quantity” is liver. Preparation Please refer to the Artisan Cooked Charcuteries Cookbook here for processing method, as well as cooking and cooling process.

Country Style Paté

In this recipe, “Meat Quantity” is pork trimmings. Preparation Please refer to the Artisan Cooked Charcuteries Cookbook here for processing method, as well as cooking and cooling process.

Liver Mousse

In this recipe, “Meat Quantity” is pork liver. Preparation Please refer to the Artisan Cooked Charcuteries Cookbook here for processing method, as well as cooking and cooling process.

En l’absence de contrôle du procédé de fabrication et sans validation, la durée de vie des produits fabriqués avec nos ingrédients et nos méthodes ne peut excéder 7 jours, en référence aux normes du Ministère de l’agriculture, des pêcheries et de l'alimentation du Québec (MAPAQ).

En l’absence de contrôle du procédé de fabrication et sans validation, la durée de vie des produits fabriqués avec nos ingrédients et nos méthodes ne peut excéder 7 jours, en référence aux normes du Ministère de l’agriculture, des pêcheries et de l'alimentation du Québec (MAPAQ).