Search found 22 matches
- Fri May 29, 2015 17:35
- Forum: Hardware
- Topic: Cabelas 20lb mixer
- Replies: 15
- Views: 29387
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...
- Mon Sep 01, 2014 03:59
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 199591
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...
- Wed Jun 12, 2013 02:02
- Forum: Technology basis
- Topic: Garlic - Fresh vs Powdered or
- Replies: 10
- Views: 16391
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...
- Thu Sep 20, 2012 03:54
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 350168
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...
- Thu Sep 20, 2012 02:20
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 350168
- Thu Sep 20, 2012 00:04
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 350168
- Thu Sep 20, 2012 00:00
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 350168
- Sun Sep 16, 2012 02:46
- Forum: Dry Cured Meats and Sausages
- Topic: pH rise during fermentation
- Replies: 23
- Views: 16175
- Sun Sep 16, 2012 02:37
- Forum: Dry Cured Meats and Sausages
- Topic: pH rise during fermentation
- Replies: 23
- Views: 16175
- Sun Sep 16, 2012 00:20
- Forum: For beginners
- Topic: What's a preferable breed of hog?
- Replies: 36
- Views: 18634
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...
- Sat Sep 15, 2012 23:43
- Forum: Dry Cured Meats and Sausages
- Topic: pH rise during fermentation
- Replies: 23
- Views: 16175
- Sat Sep 15, 2012 23:38
- Forum: Dry Cured Meats and Sausages
- Topic: pH rise during fermentation
- Replies: 23
- Views: 16175
- Sat Sep 15, 2012 23:20
- Forum: Dry Cured Meats and Sausages
- Topic: pH rise during fermentation
- Replies: 23
- Views: 16175
- Sat Sep 15, 2012 23:17
- Forum: Dry Cured Meats and Sausages
- Topic: pH rise during fermentation
- Replies: 23
- Views: 16175
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...
- Fri Sep 14, 2012 17:10
- Forum: Dry Cured Meats and Sausages
- Topic: pH rise during fermentation
- Replies: 23
- Views: 16175
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...