Search found 1681 matches

by Butterbean
Mon Jul 22, 2019 01:11
Forum: Dry Cured Meats and Sausages
Topic: Prosciutto
Replies: 3
Views: 175

Re: Prosciutto

That looks really good. I'm sure its delicious but I have a suggestion you might want to try with some of the little "off cuts" you are sure to encounter while slicing. With the off cuts I dice them up into small pieces and with a wonton wrapper in one hand I make a bed of shredded sharp cheddar che...
by Butterbean
Mon Jul 08, 2019 20:27
Forum: Dry Cured Meats and Sausages
Topic: Drying fast fermented sausages?
Replies: 7
Views: 285

Re: Drying fast fermented sausages?

Yes, the humidity here can be brutal during the summer months but apart from summer the weather is pretty nice. One thing I found helpful was purchasing some of those cheap thermometer and humidity gauges from Home Depot. They usually mark them down cheap in the fall. I took several of these and pla...
by Butterbean
Thu Jul 04, 2019 23:54
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Salame Calabrese
Replies: 3
Views: 215

Re: Salame Calabrese

That looks wonderful!
by Butterbean
Thu Jul 04, 2019 23:53
Forum: Dry Cured Meats and Sausages
Topic: Drying fast fermented sausages?
Replies: 7
Views: 285

Re: Drying fast fermented sausages?

If I'm following what you are asking then I do a fair amount of this during the fall and winter months but I don't use a chamber but instead just hang from the ceiling in the barn where the temps range from 50-60F and the humidity bounces around between 60 - 70%. Typically the humidity increases wit...
by Butterbean
Wed Jun 26, 2019 17:16
Forum: Sausages
Topic: Chorizo Verde
Replies: 4
Views: 309

Re: Chorizo Verde

Most times when I make chorizo I simply stuff it in the plastic sausage bags since most people use it as a loose ingredient anyway and I can't see the point in wasting casings.
by Butterbean
Wed Jun 26, 2019 01:14
Forum: Hyde Park
Topic: More than one way to skin a cat
Replies: 4
Views: 174

Re: More than one way to skin a cat

It would have been a bit crowded. :lol: Neat thing though was David Copperfield owned the island next door and I'm sure he wouldn't mind giving us some free entertainment.
by Butterbean
Tue Jun 25, 2019 18:49
Forum: Hyde Park
Topic: More than one way to skin a cat
Replies: 4
Views: 174

Re: More than one way to skin a cat

Beautiful place. Several years ago I almost bought an island there. At the time it was either that or a sailboat since I had hit a spot in life where I thought falling off the grid was what I needed. Surprisingly during my ventures in that region I ran into a several people I grew up with who actual...
by Butterbean
Tue Jun 25, 2019 01:52
Forum: Hyde Park
Topic: More than one way to skin a cat
Replies: 4
Views: 174

More than one way to skin a cat

Seems my daughter is learning there is a reason I brine pork the way I do. Not saying her method won't work but but I think my way is easier. At least she is having fun and enjoying herself. (No-Name Island in the Abaco Islands)

Image
by Butterbean
Thu Jun 06, 2019 20:30
Forum: Hyde Park
Topic: Quick Curing
Replies: 6
Views: 599

Re: Quick Curing

Ferlizh wrote:
Thu Jun 06, 2019 13:56
Interesting way of curing to be honest. But for some reason I think it works on small pieces.
In the experiment I used coppa and loin so it wasn't too small.
by Butterbean
Mon Jun 03, 2019 14:30
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My First Charcuterie
Replies: 4
Views: 219

Re: My First Charcuterie

Impressive! Not just the results, but the fact that you did so much research, homework and legwork before diving into the actual applied learning curve. Kudos! I definitely wouldn’t want to “start over” without modern resources like this forum. I’ve learned more than I’d like to admit from my innum...
by Butterbean
Sun Jun 02, 2019 22:16
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My First Charcuterie
Replies: 4
Views: 219

Re: My First Charcuterie

Looks great!
by Butterbean
Sat Jun 01, 2019 14:32
Forum: Hyde Park
Topic: Quick Curing
Replies: 6
Views: 599

Re: Quick Curing

I wanted to revisit this thread and let everyone know the jury's verdict of my little experiment. The short of it is the equilibrium curing is the best but I have to confess I was pretty impressed with the quick curing and think with some practice could use this method to make a comparable product t...
by Butterbean
Sat Jun 01, 2019 01:33
Forum: For beginners
Topic: Dishwashing issues
Replies: 8
Views: 258

Re: Dishwashing issues

Don't feel like the Lone Ranger because I was guilty of the same. Twice as much is twice as good - right!? :lol: I attended a course where one of the inspectors joked about the use of bleach and how sometimes if the producer knew inspectors would be on site the place would smell like bleach when the...
by Butterbean
Fri May 31, 2019 16:20
Forum: For beginners
Topic: Dishwashing issues
Replies: 8
Views: 258

Re: Dishwashing issues

Best to get some test strips for the bleach because the tendency is to use too much and you don't want to do that. Thanks for the tips. Can you give me an approximate ph? I’m a bit hesitant to use bleach for soaking since I’m on a septic system, but if nothing else, I could rig up a draining system...
by Butterbean
Thu May 30, 2019 17:42
Forum: For beginners
Topic: Dishwashing issues
Replies: 8
Views: 258

Re: Dishwashing issues

I use several things depending on what I'm doing. I think you are referring to 5 Star PBW. I use that but only for beer and wine since its expensive. You can also use bleach - just be sure to get some test strips and use properly. Also, Sam's has Member's Mark Sanitizer in gallon jugs. I use this a ...