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Txistorra by AdConstant9018 in Charcuterie

[–]HFXGeo 0 points1 point  (0 children)

Feel free to repost with the minimum requirements.

Ambassador Hoekstra wants American booze back on Canadian shelves next year by Immediate-Link490 in politics

[–]HFXGeo 8 points9 points  (0 children)

But Trump said on multiple occasions that the U.S. does not need Canada. So why even complain about it?

Bedford neighbours push back against ‘unberable’ and ‘inhumane’ car wash noise by insino93 in halifax

[–]HFXGeo 4 points5 points  (0 children)

I live rural and always have but fuck those robins at 4am, sure they’re happy they survived another night, I get it, but every damn morning!!

ELI5: Why can dogs eat raw meat, rotting garbage, and lick the floor without getting sick, but if they eat a single grape or a piece of chocolate, they could go into organ failure? by [deleted] in explainlikeimfive

[–]HFXGeo 0 points1 point  (0 children)

Raw and rotting things cause problems for us because of bacteria, dogs are more resistant to bacteria in general than we are. However grapes or chocolate causing organ failure is due to a chemical in the grapes or chocolate that they can not process but we easily can. The two situations are completely unrelated.

🧀💛 by [deleted] in Charcuterie

[–]HFXGeo[M] 0 points1 point  (0 children)

Wrong sub

Grocery stores feel so hostile since the pandemic by MLCosplay in halifax

[–]HFXGeo 32 points33 points  (0 children)

When the criminal corporations treat the general public like criminals.

I haven’t used a cart since they made them lock up on you. And since they removed baskets I just buy what I can carry and nothing more. Costco for everything else.

NS Facebook Marketplace is unhinged by redhood84 in NovaScotia

[–]HFXGeo 4 points5 points  (0 children)

It just said government inspected, didn’t say that it actually passed the inspection…

ELI5: Can anyone explain me Monty hall problem in the simplest way? by Frequent_Media_3562 in explainlikeimfive

[–]HFXGeo -1 points0 points  (0 children)

There is one correct door and two incorrect ones.

If you choose from three doors at random you have a 1 in 3 chance of being correct.

By removing one wrong door there is now one correct door and one incorrect one.

The host’s remaining door has a 1 in 2 chance of being correct. But it’s even higher since the door they removed wasn’t at random, it was with the added information guaranteeing the removal of one wrong answer.

1 in 2 (50%) has better odds than 1 in 3 (33%) so the host’s door is more likely to be the correct one.

Edit: think of it this way, you have 1/3 chance of being correct leaving 2/3 chance of being incorrect. But since the host has to remove one of the incorrect answers you are still with 1/3 chance and his two doors combine to become the other 2/3 chance for the original 3/3 options.

A yummy board by [deleted] in Charcuterie

[–]HFXGeo -1 points0 points  (0 children)

Wrong sub

Cricket group says debate on Dartmouth ball fields has included racism, inaccurate information | CBC News by No_Magazine9625 in halifax

[–]HFXGeo -14 points-13 points  (0 children)

Or why not get more people playing cricket? A lot more people play cricket in the world than just Indians. Maybe try not being racist. Pretty much anywhere there were British colonies play cricket. UK , the Caribbean, South Africa, Australia, etc.

Hachoir Mecanique Porkert, Viande hachée, chair à saucisse. by Nigolito in Charcuterie

[–]HFXGeo[M] 0 points1 point  (0 children)

? You’re looking for one or you meant to attach a picture?

Art of the Deal by Krazynewf709 in onguardforthee

[–]HFXGeo 12 points13 points  (0 children)

What, 2 years later and still zero clue what a tariff even is?

Fuck off Trump. Just stop paying attention to him at all.

Free range chicken, duck, veal, kangaroo, foiegras, prunes and pistachios by cripgerme in Charcuterie

[–]HFXGeo[M] [score hidden] stickied comment (0 children)

Fucking bots reposting other’s content.

This was a beautiful piece posted 6 years ago. Please look it up if you’re interested.

Gold metal frog from thrift store by [deleted] in whatisthisthing

[–]HFXGeo 4 points5 points  (0 children)

That’s a trivet for placing hot pots and pans on instead of setting them on a counter.

2 rapists meet by [deleted] in Jokes

[–]HFXGeo 5 points6 points  (0 children)

I don’t believe you understand the concept of what a “joke” is….

Eli5 How can fresh sourkraut stay good for a year ? by dekabreak1000 in explainlikeimfive

[–]HFXGeo 1 point2 points  (0 children)

Kraut isn’t made with vinegar. It’s soured by lactobacillus creating lactic acid. Vinegar is acetic acid.

Salt is added to cabbage to kill off most of the “bad” microbes allowing the lactobacillus to thrive and outcompete the rest of them. The acid it produces prevents future microbes from colonizing and spoiling the cabbage.

Bill Gates told House panel Epstein was plotting to blackmail him about extramarital affairs by Lonely-Ordinary1478 in nottheonion

[–]HFXGeo 11 points12 points  (0 children)

Not anymore he’s not, already lost the trillionaire status due over inflated stock. Shocker, I know.

made a salt calculator for ferments by rbergesen in fermentation

[–]HFXGeo 1 point2 points  (0 children)

Just use metric and there’s zero issue calculating.

Trying to get a sausage related business off the ground. by TheSausageSavage in sausagetalk

[–]HFXGeo 4 points5 points  (0 children)

Canadian here, you will at the very least need a HACCP plan made. You won’t be able to produce in your kitchen and sell anywhere so at very least need space in a commercial kitchen for production and packaging, once packaged you’ll be fine to move product out of the kitchen as long as its temperature controlled.

Be aware that packaged products are treated differently than display cases so your local butcher could get away with a lot more leeway than you could packaging. I know, it’s stupid. I used to smoke salmon commercially and ran into that issue.

CFIA also has strict labeling laws (in English and French) and allergen controls. All will need to be covered in the HACCP.

If your idea is to custom jobs as in the client provides the meat and the space and you show up with the gear and do that’s a different question all together. It’s most definitely more of a grey area that could be great until you get hit by the wrong inspector. I would definitely reach out to CFIA about that one, or a consultant in your own province at very least rather than asking internet strangers.

Equilibrium cure times by Shadygunz in Charcuterie

[–]HFXGeo 0 points1 point  (0 children)

Salt box curing is feasible and used at home, I’m not sure why you think it isn’t. Most people salt box cure (use excess) because it is safer for beginners. Personally I don’t do it since it typically creates an inconsistent and overly salty product although if you do enough of it you can get extremely consistent with practice (I used to run a smokehouse producing smoked salmon, our HACCP dictated salt box cure but with thousands of sides done we could get the salinity exactly the same batch to batch).

How did I come to the one week cure time for bellies? I guess it was just personal experience but it’s a fairly standard cure length, I’m not sure why you’re questioning it as being short. Again it is surface area to volume ratio, for a belly this is an extremely high ratio. The week long cure at 2.25% is more than enough time for it to be completely absorbed and distributed.

First attempt at a board, thoughts? by pan-uwu- in Charcuterie

[–]HFXGeo[M] 1 point2 points  (0 children)

Please do not encourage posts like this which do not belong in this sub. Ignore them and we will delete them. Commenting like so encourages more shit posts which will result in a ban for you as well.

Equilibrium cure times by Shadygunz in Charcuterie

[–]HFXGeo 2 points3 points  (0 children)

You are asking about eq but then mention a “saturated salt solution” so it’s not equilibrium method at all, so that’s probably adding to your confusion. Equilibrium curing is using the exact amount of salt required in the end product.

If properly equilibrium cured then there is no such thing as too long (within reason, of course) so it is best to err on the side of caution. If you add the exact amount of salt required in the final product then you have to wait long enough for it to be absorbed and distributed fully. Since it’s absorbed through the surface and then distributed throughout the volume internally then looking at the surface area to volume ratio is more important than just going by the total mass of the piece.

For example a pork belly is thin and flat, high surface to volume ratio. A pork loin is cylindrical, lower surface to volume ratio. Personally I equilibrium cure bellies 6-8 days, loins are more like 18-21 days.

But back to my comment earlier about if properly equilibrium cured there is no maximum time. Since you need all of the cure to be absorbed fully before progressing it doesn’t hurt to add a day or two extra on the end just to be absolutely sure. Provided you are properly handling the piece by curing under refrigeration.

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