Search found 490 matches

by Devo
Thu Apr 04, 2019 13:00
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Why use Cure #2 in UMAi Dry aging.
Replies: 10
Views: 1171

Re: Why use Cure #2 in UMAi Dry aging.

Baglady- Great to hear from the folks a UMAi ! Could you also comment why you recommend a culture like T-SPX which is designed to be used for a long production traditional fermented sausage? A fast fermenting culture, formulated for shorter production time may be a better choice. The UMAi Dry curin...
by Devo
Sun Feb 03, 2019 20:08
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Why use Cure #2 in UMAi Dry aging.
Replies: 10
Views: 1171

I am really surprised that there is not more comments on this very interesting subject. I would have thought at least our Redzed or one of our polish experts would have piped in by now :mrgreen:
by Devo
Sun Dec 23, 2018 21:41
Forum: Dry Cured Meats and Sausages
Topic: Blueberry Wine Bresaola
Replies: 4
Views: 1424

Sounds interesting. I have made Bresaola a couple of times and really never grew fond of it but I just might give this a try. Thanks for posting this.
by Devo
Mon Oct 08, 2018 20:46
Forum: Hyde Park
Topic: Is anyone familiar with this bottle?
Replies: 4
Views: 1112

Thanks to both of you. Figured someone on here would have some background on it. This is why I was asking the question for my friend. Here is his story. "One of my friends passed about a year ago. Before he died he gifted me with this bottle of cognac. He knew I had a taste for Brandy. During his li...
by Devo
Sun Oct 07, 2018 19:11
Forum: Hyde Park
Topic: Is anyone familiar with this bottle?
Replies: 4
Views: 1112

Is anyone familiar with this bottle?

Someone I know would like some information on it. He knows it is cognac. He assume it was distilled in Russia, or assuredly part of the former Soviet Union. He can't seem to find anything on this particular brand. Any further information any of you could give me would be greatly appreciated. https:/...
by Devo
Sun May 13, 2018 20:20
Forum: Hyde Park
Topic: R.I.P Chuckwagon
Replies: 18
Views: 4833

Yup he was a colorful character thats for sure. Really not sure just how much he really knew but he sure could put out the B.S. when needed Not many forums would have him around because of it. I remember reading about the State troupers arresting him for impaired while he was the towns sheriff and f...
by Devo
Sun Apr 22, 2018 19:50
Forum: Other products
Topic: Teriyaki Jerky
Replies: 6
Views: 1984

Thanks for the kind words 50 lbs of jerky is about right but around here I would have to go get a loan to buy the beef. LOL Beef prices are just unreal. When I find a round roast on sale I will turn it into jerky. Round roasts seem to be the cheapest ones to buy around here and are nice and lean. No...
by Devo
Sat Apr 21, 2018 17:47
Forum: Other products
Topic: Teriyaki Jerky
Replies: 6
Views: 1984

Teriyaki Jerky

Hanging from the rack in my bradley smoker. Used toothpicks to hang them. This is my preferred method. Takes longer to hang them but everything gets done at the same time. Going in for 1 hour at 150F to dry them out some. https://i.imgur.com/ndLf00y.jpg After 1 hour they got 4-5 hours of smoke. http...
by Devo
Tue Apr 17, 2018 10:11
Forum: Sausages
Topic: Kabanosy Revisited
Replies: 9
Views: 1903

Butterbean wrote:Devo, why do you say you won't make them again? Do you not care for the flavor or what? I like them myself. Just curious.
I did not like the flavor all that much.
by Devo
Mon Apr 16, 2018 03:22
Forum: Sausages
Topic: Kabanosy Revisited
Replies: 9
Views: 1903

I only made them once. They were not something I would try again. Just not for me but from the pictures I found coming out of the smoker they were a little bit wrinkled and I hung them downstairs after smoking for a week. From what I remember the looked close to yours. https://i.imgur.com/Fjq2ZUU.jp...
by Devo
Wed Mar 28, 2018 18:36
Forum: Dry Cured Meats and Sausages
Topic: Back Fat
Replies: 7
Views: 1536

Unless you want a 50# box, unsalted fatback is hard to come by around here. I rinse the salted fat and slightly adjust the salt. Sometime I just use the belly meat. 50# box. Sounds about right :mrgreen: Put it in the freezer, its not going to go bad. That should do you for a life time of sausage ma...
by Devo
Wed Mar 28, 2018 00:02
Forum: Dry Cured Meats and Sausages
Topic: Back Fat
Replies: 7
Views: 1536

My local abattoir butchers pigs on a Thursday. As long as I put my order in ahead of time I can pick it up on Friday morning. All nicely bagged and ready to go. Very cheap to buy and I get 5 or 6 pounds at a time. Skin on but real easy to skin out. Always about 2-3 inches thick. https://i.imgur.com/...
by Devo
Sat Mar 17, 2018 02:35
Forum: Dry Cured Meats and Sausages
Topic: My first batch and everything looks good!! I Think!
Replies: 57
Views: 6679

I have had my Hanna for over 5 years now I think. It has worked perfectly without any problems. Easy to calibrate and is accurate. You get what you pay for. If you want a cheap PH meter than don't buy a Hanna. Hanna sets the standard in PH meters and all else just follow.
by Devo
Sat Mar 17, 2018 01:28
Forum: Hardware
Topic: Multi Probe Thermometer
Replies: 9
Views: 1845

The Stoker has 3 device ports on the front and 3 on the back. The ports accept any combination of blowers, pit probes, food probes, and port expanders enabling you to control multiple cookers. Port expanders are used to add more devices.

https://www.bbqguru.com/
by Devo
Wed Mar 14, 2018 23:11
Forum: Hardware
Topic: Manual Vertical Suasage Stuffer ?
Replies: 31
Views: 4550