Search found 361 matches

by uwanna61
Sun Oct 19, 2014 20:43
Forum: Dry Cured Meats and Sausages
Topic: Genoa
Replies: 12
Views: 8874

Bob K
Nice work looks professionally made! Did you use the Bactoferm 600 on the salami?

Wally
by uwanna61
Wed Jun 18, 2014 23:05
Forum: Dry Cured Meats and Sausages
Topic: Visited a farmers market in Bregenz Austria
Replies: 10
Views: 4995

I'm thinking this could be a commercial operation, just with an old world setup in the market place. The labeling looks to be professionally done, and she was there early in the morning, she did not stick around long, meaning she was open early while the temp was lower and split mid morning. Or, may...
by uwanna61
Sun Jun 15, 2014 01:07
Forum: Dry Cured Meats and Sausages
Topic: Visited a farmers market in Bregenz Austria
Replies: 10
Views: 4995

I know the first yellow sign says " wild schwein salami" which means wild pig salami. I guess should have tried one!
by uwanna61
Sat Jun 14, 2014 19:27
Forum: Dry Cured Meats and Sausages
Topic: Visited a farmers market in Bregenz Austria
Replies: 10
Views: 4995

Chuckwagon wrote:Hey Wally, Can you remember what was on the label?
CW
Sorry I don't remember the name of the salami. It did taste a lot like a soppreseta with the crushed red pepper.

Wally
by uwanna61
Wed Jun 11, 2014 23:11
Forum: Dry Cured Meats and Sausages
Topic: Visited a farmers market in Bregenz Austria
Replies: 10
Views: 4995

Visited a farmers market in Bregenz Austria

My wife and I had stopped in Bregenz Austria for a visit this past May. There was a farmers market in the downtown square and an Italian woman selling salami's. I could not resist, I had to try the salami ( the red ring salami on the bottom right side of the screen) it was spicy like a soppreseta an...
by uwanna61
Mon Dec 02, 2013 03:32
Forum: Curing chambers and Related Equipment
Topic: need help with building my curing/fermentation chamber
Replies: 12
Views: 12264

KK Don`t stress over the perfect humidity, you will drive yourself nuts! The most common curing/drying temps, average around 70 -80% humidity. I have 2 converted fridges that I have been using for several years with a $25 nursery humidifier in each one, and Dayton humidistat purchased from Grainger ...
by uwanna61
Sun Dec 01, 2013 05:26
Forum: Smoked pork products
Topic: Found the wifes weakness....Bacon!
Replies: 2
Views: 5742

Divey Big Guy is a forum member here on this site. The maple sugar, I bought at www.butcher packer.com. Big Guy`s Brine Turkey /Pork hocks 1¼ gallon water 1 cup Kosher salt 1 cup sugar Cure 1 (1/8) cup? Keep refrigerated for 7 days Adjustments: Used maple sugar in place of sugar. Added 2 TBLS...
by uwanna61
Sat Nov 30, 2013 19:59
Forum: Smoked pork products
Topic: Found the wifes weakness....Bacon!
Replies: 2
Views: 5742

Found the wifes weakness....Bacon!

In past years, I have made bacon once or twice. Back in early October my wife and I attended a local beer & bacon festival, what a combo! We stopped by the Dakin Farm booth (they specialize in Vermont cob smoked hams & meats), the Dakin Farms rep, was frying several pounds of cob smoked bacon. My wi...
by uwanna61
Wed Nov 28, 2012 03:06
Forum: Dry Cured Meats and Sausages
Topic: First time making fermented sausage
Replies: 104
Views: 55010

Nick First question, how did you come up with a total meat weight of 4734 grams? I reviewed the recipe and all the ingredients are for a batch of 1000 grams (1 kg) or 2.2lbs of meat. If we multiply by 5 that would give us 5000 grams at 5kgs or 11lbs total. The second question I have, how did you mix...
by uwanna61
Mon Oct 15, 2012 23:55
Forum: Dry Cured Meats and Sausages
Topic: First time making fermented sausage
Replies: 104
Views: 55010

Nick
I like your enthusiasm, keep up the good work. Also, the netting does give it a professional flare, nice job!
Wally
by uwanna61
Mon Oct 15, 2012 23:50
Forum: Smokehouses. Construction and Maintenance.
Topic: what type of fuel?
Replies: 12
Views: 6707

orf
This may be over kill for what you are looking for, but this is a pretty sweet setup. Maybe you can get a few ideas from this read, I know I have! good luck..
Wally

http://wedlinydomowe.pl/en/viewtopic.ph ... sc&start=0
by uwanna61
Mon Oct 15, 2012 23:31
Forum: Curing chambers and Related Equipment
Topic: How To Build A Home Made Curing Chamber... By Uwanna
Replies: 49
Views: 57883

Ducko
No biggie, takes a bigger duck to admit it, although Ross was probably grinning ear to ear. :lol:
I still say, for my application, no fan... :wink:
by uwanna61
Mon Oct 15, 2012 03:24
Forum: Curing chambers and Related Equipment
Topic: How To Build A Home Made Curing Chamber... By Uwanna
Replies: 49
Views: 57883

Hey all Redzed in response to your question, I have my humidifier setting at the bottom of the fridge/ curing cabinet. In regards to the water vapors being heavier than air, Ross is correct air is heavier than water vapors. Due to the small area inside the curing cabinet there is no problem with cre...
by uwanna61
Sat Oct 06, 2012 15:07
Forum: Dry Cured Meats and Sausages
Topic: Drying times
Replies: 14
Views: 7308

Nick My thoughts when using SPX culture, that the drying time will take a minimum of 6 weeks depending on size of the casing used and the environment that the salami`s are hanging in. Larger casing, longer dry time! As CW mentioned while using SPX culture, regulating the drying environment is key, a...
by uwanna61
Tue Oct 02, 2012 02:21
Forum: Hyde Park
Topic: Sharing a birthday card.
Replies: 11
Views: 3650

How do I explain the bills to Nancy?
Ross

Dont tell her! Just look the other way and say I know nothing about a red vette..

By the way when can we send the ol sausage muncher "CW" a birthday card?

Happy b-day Ross :razz: