Search found 67 matches
- Sat Mar 24, 2012 16:22
- Forum: Curing chambers and Related Equipment
- Topic: Define the rate of air flow in a fermentation chamber
- Replies: 9
- Views: 7474
Ok, got it. I was thinking about my comment about the koi pond filter -- it works because it is a closed system. What if your curing chamber was similar, a closed system? Move the air out of the chamber at at the appropriate speed (3 mph), condition it (temp and humidity) and pump it back into the c...
- Sat Mar 24, 2012 06:11
- Forum: Curing chambers and Related Equipment
- Topic: Define the rate of air flow in a fermentation chamber
- Replies: 9
- Views: 7474
Ross, you are asking a very good question but the answer is going to depend on the humidity of the chamber and the differential of the humidity of the incoming air. Basically, if you have really dry air outside the chamber you will want less airflow. If your chamber has a humidifier that is cranking...
- Fri Mar 23, 2012 03:52
- Forum: Recipes from around the world
- Topic: The best way to cook rice
- Replies: 13
- Views: 10803
- Thu Mar 22, 2012 17:54
- Forum: Recipes from around the world
- Topic: The best way to cook rice
- Replies: 13
- Views: 10803
- Thu Mar 22, 2012 17:09
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Building a firebox for hot smoking
- Replies: 22
- Views: 18935
- Thu Mar 22, 2012 15:43
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Building a firebox for hot smoking
- Replies: 22
- Views: 18935
To prevent rusting out the bottom of the firebox, make sure to remove the ashes after every cook (after the ashes cool of course). When wood burns, it creates moisture. Moisture and steel are a good combination for rust. Excellent suggestion. I remember reading something about ashes rotting through...
- Thu Mar 22, 2012 15:40
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Building a firebox for hot smoking
- Replies: 22
- Views: 18935
- Thu Mar 22, 2012 15:30
- Forum: Hardware
- Topic: landjager Presses
- Replies: 11
- Views: 12367
- Wed Mar 21, 2012 14:36
- Forum: Hardware
- Topic: landjager Presses
- Replies: 11
- Views: 12367
I had no idea what Landjager was, looked it up. Seems like a similar idea to an Italian sausage that is pressed between boards. While plastic would certainly be more cleaner, it has the disadvantage of trapping moisture within the sausage for the 3 days or so that it is fermenting. The videos I have...
- Tue Mar 20, 2012 22:30
- Forum: Microbiology of meat and products
- Topic: Chicken Wangs
- Replies: 25
- Views: 20664
Very good reply there CW, instead of going on with quotes from a book lets just delete this post and be done with it. I guess I'm going to have to agree to disagree. Good day Can't do it -- your thread is a very valuable learning experience for other folks. Best you can hope for is to change your n...
- Tue Mar 20, 2012 20:44
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Post Pics of your Smokers!!
- Replies: 237
- Views: 201261
Butterbean, I'm going to go ahead and let Al Gore know we found the source of global warming -- it's in your backyard. :mrgreen: I watched a YouTube vid of a guy that used a 220gl tank for the smoker, and a smaller tank like the ones you used for the fire box. He built it on a trailer, it's a beauty...
- Mon Mar 19, 2012 17:56
- Forum: For beginners
- Topic: Casing management?
- Replies: 14
- Views: 9794
Tom, my experience has been whenever the casings are in the water, any water flowing into the bowl/bucket will cause mass confusion to the casings, they freak out and tie themselves into knots. As Chuckwagon mentioned, find the ends, drape it over the edge of the bowl/bucket, take them out one at a ...
- Mon Mar 19, 2012 17:41
- Forum: For beginners
- Topic: First grind
- Replies: 13
- Views: 7934
Congrats on that first grind. Makes me hungry looking at it. :smile: I like that grinder, too. With that little fellow helping you'll want to be aware of all ten of his fingers at all times while you are grinding. Those little fingers can fit into the holes of larger mincing plates -- and the knife ...
- Sun Mar 18, 2012 06:16
- Forum: Microbiology of meat and products
- Topic: The conflicting life of animal fat
- Replies: 12
- Views: 9257
The recommended formula for making the emulsion is soy protein isolate , vegetable oil, and water, in the ratio of 1:4:5. Don`t confuse soy protein isolate with soy protein concentrate. (a) can pea protein be substituted for soy bean protein? (Pea protein is organic, soy bean protein is GMO. GMO or...
- Fri Mar 16, 2012 14:05
- Forum: Other products
- Topic: Chicken Hotdogs
- Replies: 14
- Views: 9644
3.0mm plate; #10 http://www.onestopjerkyshop.com/meat-grinder-plate-stainless-steel-p-303.html http://www.butcher-packer.com/index.php?main_page=product_info&cPath=18_77&products_id=167&zenid=5ef15190876015fbbe930530b9fab822 Thanks. I guess mincer plates are made all the way down to 1.5mm for those...