6.4% curing salt (included with the binder) Archives - BSA

American Pepperoni (Recipe)

Canadian Ham

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

Home-Style Bacon (Recipe)

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

Smoked Meat Sausage (Recipe)

Cooking and Cooling Process: 1. Begin the cooking process in cold or lukewarm water and go through the following cycle: Time Water Temperature 60 minutes 60°C (140°F) 90 minutes 70°C (158°F) Remaining time 80°C (176°F) 2. Cook until a core temperature of 68°C (154°F) is reached. 3. Cool by immersing in running water. Cooling in […]

Octoberfest (Recipe)

Cooking and Cooling Process: 1. Begin the cooking process in cold or lukewarm water and go through the following cycle: Time Water Temperature 60 minutes 60°C (140°F) 90 minutes 70°C (158°F) Remaining time 80°C (176°F) 2. Cook until a core temperature of 80°C (176°F) is reached. 3. Cool by immersing in running water. Cooling in […]

Garlic Sausage (Recipe)

Process: Grind the meat at least 3 times with the smallest grinder plate to obtain a very fine texture. Cooking and Cooling Process: 1. Begin the cooking process in cold or lukewarm water and go through the following cycle: Time Water Temperature 60 minutes 60°C (140°F) 90 minutes 70°C (158°F) Remaining time 80°C (176°F) 2. […]

Mock Chicken (Recipe)

Process: Grind the meat at least 3 times with the smallest grinder plate to obtain a very fine texture. Cooking and Cooling Process: 1. Begin the cooking process in cold or lukewarm water and go through the following cycle: Time Water Temperature 60 minutes 60°C (140°F) 90 minutes 70°C (158°F) Remaining time 80°C (176°F) 2. […]

Cooked Salami (Recipe)

Recommended trimmings: Beef trimmings for pure beef salami or pork trimmings for cooked salami. We recommend 85% lean beef trimmings and 60% lean pork trimmings for beef salami. Cooking and Cooling Process: 1. Begin the cooking process in cold or lukewarm water and go through the following cycle: Time Water Temperature 60 minutes 60°C (140°F) […]

Old-Fashioned Salami (Recipe)

Cooking and Cooling Process: 1. Begin the cooking process in cold or lukewarm water and go through the following cycle: Time Water Temperature 60 minutes 60°C (140°F) 90 minutes 70°C (158°F) Remaining time 80°C (176°F) 2. Cook until a core temperature of 68°C (154°F) is reached. 3. Cool by immersing in running water. Cooling in […]

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).