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.
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.