Search found 242 matches

by CrankyBuzzard
Tue Nov 17, 2015 05:09
Forum: For beginners
Topic: Boudin Split Casings
Replies: 2
Views: 2593

How well is your rice cooked? If it isn't cooked completely, you could get some expansion, but probably not enough to split the casings. What type of casings are you using, and how do you prep them prior to stuffing? Like Butterbean, I'm leaning towards over stuffing, but casings that haven't been t...
by CrankyBuzzard
Tue Nov 17, 2015 05:04
Forum: For beginners
Topic: resting time before smoking
Replies: 3
Views: 3475

I like to allow my seasoned mince to rest overnight in a stainless bowl, or food safe lug in the frig. However, I keep everything COLD throughout the process. Cleanliness and temps at or below 40 degrees F is the key when doing it like I mention above.
by CrankyBuzzard
Tue Apr 02, 2013 00:40
Forum: Hyde Park
Topic: Pigs
Replies: 5
Views: 2333

Um, uh, yeah... Keep trying... Sounds a bit porky to me...

Charlie
by CrankyBuzzard
Wed Mar 27, 2013 00:37
Forum: Dry Cured Meats and Sausages
Topic: Starting Salumi
Replies: 10
Views: 10981

C'mon, someone help this guy out!

Or at least tell me I'm wrong! :lol:

Charlie
by CrankyBuzzard
Wed Mar 27, 2013 00:37
Forum: Curing chambers and Related Equipment
Topic: Mike's Dry Cure Chamber
Replies: 23
Views: 25821

Yeah no problem, just yesterday I started looking into that. I cant see why it wouldnt work. Slow cooker and a PID is all you need. Yep, that was the idea! :lol: Devo, I'm building almost the box you have sitting there. Obtained the controller today. Wow, I have a lot of builds going on! Charlie
by CrankyBuzzard
Wed Mar 27, 2013 00:34
Forum: Hardware
Topic: Hanging bacon without hooks
Replies: 20
Views: 11453

Looks great!

Put a dribble or 2 of olive oil in the pan to assist with the fry.

I need to come for breakfast soon!

Charlie
by CrankyBuzzard
Wed Mar 27, 2013 00:33
Forum: Offal products
Topic: What To Do With Pork Liver
Replies: 9
Views: 9658

Makes a great boudin as well!

Pork liver is almost extinct around here anymore... Not sure why, but the meat markets don't carry it, and the pack house down the road already has it sold before the pigs come down the line...

Charlie
by CrankyBuzzard
Wed Mar 27, 2013 00:30
Forum: Other products
Topic: Beef Jerky: 10 pound of beef; two types of jerky
Replies: 5
Views: 7214

redzed wrote:Nice stuff Kevin. I love jerky and yours would be a treat. The problem I have with jerky is that I can't stop eating it!
Amen to that! Love jerky and tend to eat it until my jaw muscles tell me I have to stop!

I may borrow the recipes and try it soon. We love jerky here as well.

Charlie
by CrankyBuzzard
Tue Mar 26, 2013 01:16
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 291350

Re: spring snow

Woke up this morning before sunup and we were getting a little snow. It is still snowing but it won't be around for long when the sun come back out. There may be about 3 inches out there now. Image My younger sister moved to Maryland 2 years ago and was VERY excited to do so; until the first winter...
by CrankyBuzzard
Tue Mar 26, 2013 01:02
Forum: Dry Cured Meats and Sausages
Topic: Starting Salumi
Replies: 10
Views: 10981

First question that comes to mind for me is; how is your chamber configured? Are you humidify ing and temp controlling a chamber or an entire room? How did you incubate? Did you monitor temp and humidity? Give us a it more info on the chamber and initial incubation process. I'm betting the hang cond...
by CrankyBuzzard
Tue Mar 26, 2013 00:49
Forum: Curing chambers and Related Equipment
Topic: Mike's Dry Cure Chamber
Replies: 23
Views: 25821

tobertuzzi wrote:
Yup same boxes and controllers as Mike's but I kept mine portable just in case I need to use it for something else like a smoker or another fridge.
Or sous vide..... :mrgreen:
Yes please, and thank you! :grin:

Just gave me a great idea!

Charlie
by CrankyBuzzard
Mon Mar 25, 2013 22:25
Forum: For beginners
Topic: Stuffer?
Replies: 25
Views: 18989

Ratsma, Yeah you v Can get by with plastic, but for how long? Number two, the LEM model comes with metal stuffing tubes which in my opinion will cut down on possible burrs and are also probably a little more sanitary. Good luck, Ed About 5 years so far, and I make a LOT of sausage. Even with metal ...
by CrankyBuzzard
Mon Mar 25, 2013 22:13
Forum: Curing chambers and Related Equipment
Topic: Mike's Dry Cure Chamber
Replies: 23
Views: 25821

Looking good! Aren't electronics great?

Charlie
by CrankyBuzzard
Mon Mar 25, 2013 22:13
Forum: Hardware
Topic: Hanging bacon without hooks
Replies: 20
Views: 11453

I kinda doubt the old timers had stainless hooks and probably did something like this as well.

Except ol CB, word has it that he invented the bacon hook way back when! :shock:

Charlie

(yep, still alive, just working a lot)
by CrankyBuzzard
Thu Mar 14, 2013 02:11
Forum: Smoked pork products
Topic: First Buckboard Bacon
Replies: 18
Views: 13423

ssorllih wrote:good start. How much of each for the cure?
I agree! This sounds and looks really good!

Charlie