Search found 22 matches

by Jja
Fri May 29, 2015 17:35
Forum: Hardware
Topic: Cabelas 20lb mixer
Replies: 15
Views: 22788

I have one as well. Not a fan when I want to do a dry mix. On the other hand, doing fresh sausages where a bit more moisture doesn't hurt, its still just a bit better than cold hands. I have a welder friend who is going to add a couple more pieces, first to the paddles to try to get the spice mix to...
by Jja
Mon Sep 01, 2014 03:59
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 103481

jeez, what happens in the digital world when we are not speaking face to face? Snarkey, under-thought and sometimes mean-spirited banter. To a few commenters, Snarkey is not the equivalent of intelligent well designed speech. You may be summed up as 'being brutally honest' types, but hope for and on...
by Jja
Wed Jun 12, 2013 02:02
Forum: Technology basis
Topic: Garlic - Fresh vs Powdered or
Replies: 10
Views: 11099

last week the hardneck garlics sent up their flower stalk. It curls and in order to get larger heads of garlic we cut of the 'scapes'. One patch yielded about 120 scapes which are guarded like frodo hiding his precious, the ring. The scapes are one of the earliest harvests from the garden, and we ha...
by Jja
Thu Sep 20, 2012 03:54
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 204134

smell is great, Im putting it in the curing chamber for a few days to drop a bit of the moisture. It was part of a trial, I made a larger batch that is fridge curing in chunks per Marianski before grinding and stuffing. I looked a bit, but Im not really finding a clear reason for doing this, other t...
by Jja
Thu Sep 20, 2012 02:20
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 204134

1kg kabanosy after smoking/cooking.

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by Jja
Thu Sep 20, 2012 00:04
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 204134

Image
by Jja
Thu Sep 20, 2012 00:00
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 204134

I picked up the "cold" smoker for my MBS. Got quite a deal at BPS outlet store. I'm using it to supplement the smoke on my kabanosy. The MBS wont stay on enough at lower temps. The add on has been keeping the smoke level much higher than without it.
by Jja
Sun Sep 16, 2012 02:46
Forum: Dry Cured Meats and Sausages
Topic: pH rise during fermentation
Replies: 23
Views: 12258

I had no problem uploading with my mac. Thanks for the help baconologist. I think i'll try a larger image next time.
by Jja
Sun Sep 16, 2012 02:37
Forum: Dry Cured Meats and Sausages
Topic: pH rise during fermentation
Replies: 23
Views: 12258

Image[/URL]
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by Jja
Sun Sep 16, 2012 00:20
Forum: For beginners
Topic: What's a preferable breed of hog?
Replies: 36
Views: 12976

It's pretty easy to spot the difference in berkshire compared to commercial breeds. Finish feeds can make quite a difference in fat quality. In other words, well raised hogs are better, you have to get to know the farmer and feeds they use. Two of Baconologists breeds (berk/old spot) are my first tw...
by Jja
Sat Sep 15, 2012 23:43
Forum: Dry Cured Meats and Sausages
Topic: pH rise during fermentation
Replies: 23
Views: 12258

ok I need help getting images from imageshack to my post.
by Jja
Sat Sep 15, 2012 23:20
Forum: Dry Cured Meats and Sausages
Topic: pH rise during fermentation
Replies: 23
Views: 12258

trying the photo again.Image
by Jja
Sat Sep 15, 2012 23:17
Forum: Dry Cured Meats and Sausages
Topic: pH rise during fermentation
Replies: 23
Views: 12258

http://imageshack.us/photo/my-images/833/curingchamber.jpg/ my curing chamber, a modified commercial refrigeration unit with temp and humidity controls added. A wide range temp adjuster was installed that controls temp up to 70 ish. I added a $3.50 manual humidistat that controls the humidifier. Th...
by Jja
Fri Sep 14, 2012 17:10
Forum: Dry Cured Meats and Sausages
Topic: pH rise during fermentation
Replies: 23
Views: 12258

pH

Chuckwagon, I teach High School Biology. I just got a grant that will let me make a couple different cured meat products with my Advanced Bio class. The grant will pay for most of the consumable supplies and a curing chamber at school. The activity is intended for the kids to learn the biological, c...