Search found 6 matches
- Fri Oct 19, 2012 22:30
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 345353
OK I am still with the program but am busy filling request from friends for kabanosy, breakfast sausage and even some fresh chorizo. But I am a little confused about chorizo. the recipe calls for "10.6 gm non-iodized salt (reduce if using cure) " reduce by how much ? by the amount of cure ? also if ...
- Sun Sep 30, 2012 02:23
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 345353
- Sun Sep 30, 2012 01:14
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 345353
OK gang I have a problem with Kabanosy. My first batch I had to throw in the garbage. Grinding and mixing went fine. Into the masterbuild smoker set to 120 degrees, next time I looked the temp had risen to 136 degrees. Opened the door and got the temp down but it would cycle between 115 and 125. Lef...
- Sat Sep 01, 2012 02:33
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 345353
Ok made the breakfast sausage, but with some problems. Grinding and mixing went fine. Come time to stuff I found my casings would only slid onto the tube about 1/2 inch because it tapers up to a larger diameter. This would only hold enough casing for about 3 links. We now have sausages patties and a...
- Mon Aug 27, 2012 02:54
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 345353
- Mon Aug 20, 2012 23:12
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 528339