what kind of celery seed powder is this? is is something you made or bought and is it cultured? because i have celery seed as a spice that i bought so can i simply use that or do i have to grind it? and how do you know how much of it to use per kilo or pound of meat?
Interesting video with a good result. Every where I looked people talk about celery powder from stalk and leaves. So you ground up seeds and got what looks like a great result. Any underlying celery taste?
Thanks Bonzo - in regards to the celery imparting any flavour I can say there is nothing discernible in the finished bacon. There is definitely a deeper flavour (desirable) to the bacon than shop bought - when stock is made celery, carrot, and onion are used to great effect. I do think the celery seed powder has enhanced the meat umami. All the best
Could I omit the salt all together and simply use the celery powder to cure? I too dislike salt but I understand if it's necessary then how much is the absolute minimum I could use?
Hello, sadly, salt is very much part of the curing process with this method - meats can be air-dried, but that requires a very stable atmosphere. If you live somewhere warm and dry it is possible to air cure most meats. Two percent salt is the minimum recommend for a food safe curing. Lower is possible which then relies on the lactobacillus bacteria to do more of the work. My bacon does not taste salty BTW - All the best.
The issue with using celery (or other veggies) for your Nitrate source is that the quantity of nitrates is variable and unknown. If you’re going to use nitrates, I’d suggest using a known quantity.
An incredible video and such a delicious looking result!!!
Thanks Joe!
what kind of celery seed powder is this? is is something you made or bought and is it cultured? because i have celery seed as a spice that i bought so can i simply use that or do i have to grind it? and how do you know how much of it to use per kilo or pound of meat?
Interesting video with a good result. Every where I looked people talk about celery powder from stalk and leaves. So you ground up seeds and got what looks like a great result. Any underlying celery taste?
Thanks Bonzo - in regards to the celery imparting any flavour I can say there is nothing discernible in the finished bacon. There is definitely a deeper flavour (desirable) to the bacon than shop bought - when stock is made celery, carrot, and onion are used to great effect. I do think the celery seed powder has enhanced the meat umami. All the best
This is what I am looking for. Thank you very much. I just need to buy celery seedpowder. Right? Any celery feed
Hi Ping, celery seed powder only, not powdered celery stalk…not enough nitrates. Have fun👍🏻
@@GrantWyness Thank you so much!
@@GrantWyness Can I use celery seed instead of celery seed powder? It seem I have not found where to buy celery seed powder?
@@Bingoye I have the same question. I am going to grind the seeds into powder with my coffee/spice grinder - problem solved!
@@xXJasonardoXx did that work? that is what i was thinking of doing too for making beef jerky but how much quantity of powder to meat do i use?
Could I omit the salt all together and simply use the celery powder to cure? I too dislike salt but I understand if it's necessary then how much is the absolute minimum I could use?
Hello, sadly, salt is very much part of the curing process with this method - meats can be air-dried, but that requires a very stable atmosphere. If you live somewhere warm and dry it is possible to air cure most meats. Two percent salt is the minimum recommend for a food safe curing. Lower is possible which then relies on the lactobacillus bacteria to do more of the work. My bacon does not taste salty BTW - All the best.
The issue with using celery (or other veggies) for your Nitrate source is that the quantity of nitrates is variable and unknown. If you’re going to use nitrates, I’d suggest using a known quantity.
It has worked for twenty years for our family and a hundred other users via this video have used it successfully. It works if you use it right