Search found 191 matches

by rgauthier20420
Wed Apr 29, 2015 17:44
Forum: Dry Cured Meats and Sausages
Topic: Sweet and Spicy snack stix
Replies: 2
Views: 2545

Rg - Thats kind of a tough one. Its usually Sweet vs Sour as in a fast fermented Summer Sausage or Pepperoni. Not sure how a sweet tasting meat stick would be. :shock: It must be a tough one cause there sure aren't a lot of people out there doing it. I just love the sweet and hot whole muscle beef ...
by rgauthier20420
Wed Apr 29, 2015 16:25
Forum: Dry Cured Meats and Sausages
Topic: Sweet and Spicy snack stix
Replies: 2
Views: 2545

Sweet and Spicy snack stix

Hello everyone. I'm looking to make something different out of my next batch of snack sticks. I wanted to go more sweet and spicy with them, but I can't seem to find a suitable recipe. I don't want to add maple syrup to the ingredient list. I was thinking these ingredients to start. .25 % Cure #1 2%...
by rgauthier20420
Fri Apr 17, 2015 17:56
Forum: Smoked pork products
Topic: Help with casings
Replies: 16
Views: 15885

Ok. So my first question....why are you getting liquid inside of the casing if you're only cooking at 165? You should have zero fat out if you're slow cooking at that temperature so there should be no liquid inside of the casing regardless. Can you let us know a recipe or anything like that? Might b...
by rgauthier20420
Thu Mar 19, 2015 20:53
Forum: Smokehouses. Construction and Maintenance.
Topic: Croatian Cold Smoker 5 Metres High
Replies: 13
Views: 9753

Ant wrote:I was also told cold smoked fat is very good for you, it is only bad when fat is heated and cooked.
Please explain....
by rgauthier20420
Fri Mar 06, 2015 14:54
Forum: For beginners
Topic: Mixing Spices?
Replies: 5
Views: 4102

dhg, I just thought add to the affirmation Red has given you. I always add water to sausages, whether it's fresh, cured, or dried salamis. The amounts might vary, but I always blend my spices in a magic bullet with the water to get a more even and thorough mix.
by rgauthier20420
Mon Feb 23, 2015 15:45
Forum: Hardware
Topic: Thermoworks PH meter
Replies: 10
Views: 7486

Thermoworks PH meter

So I'd like to get a pH meter, but a Hanna is just out of the price range. Can anyone comment to this ThermoWorks meter?

http://www.thermoworks.com/products/ph/ ... meter.html
by rgauthier20420
Tue Feb 10, 2015 18:23
Forum: Hyde Park
Topic: Smoked Product Too Dry
Replies: 11
Views: 6121

I think Bob is right and they are meant to be a little dryer. With that said, what are you using as a temp gauge? Are you using a separate thermo than the one on your smoker and your setting on your oven? Electric smokers can vary +-20 degrees and temp variations on home ovens can be even worse. Jus...
by rgauthier20420
Tue Feb 10, 2015 17:18
Forum: Hyde Park
Topic: Smoked Product Too Dry
Replies: 11
Views: 6121

Yes, a bit more info would help. Temp you cooked at and final temp of the sausage? How did you cool them down after final IT was reached? Water bath or let them bloom and cool? Could the wild bore have been leaner than the expected pork trim and your fat content was too low?
by rgauthier20420
Tue Feb 10, 2015 15:16
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Orange Lonzino (UMAI Dry Bag)
Replies: 23
Views: 12389

2/9 weight update:
2/9: 1573 grams
140 grams lost...alittle over 8% lost

Image
by rgauthier20420
Mon Feb 09, 2015 15:33
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Orange Lonzino (UMAI Dry Bag)
Replies: 23
Views: 12389

Something possibly to keep in mind when doing things like this when using oranges is before you slice them grate off the zest and cover the meat with it (I usually rub it over the meat) as this will increase the orange flavour I do this quite often on curing projects BriCan, thanks for the notes. I...
by rgauthier20420
Fri Feb 06, 2015 20:44
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Umai Salumi vs. Chamber Salumi: Which tastes better?
Replies: 38
Views: 18434

I'm really interested to see the results of this. I was very impressed the 1st time around with the UMAI bags, and for some reason, I've got beef middles in the fridge that I've yet to use :?:
by rgauthier20420
Thu Feb 05, 2015 23:17
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Orange Lonzino (UMAI Dry Bag)
Replies: 23
Views: 12389

Jan, happy to have my concerns confirmed. RG, if you decide to add the netting you might also consider shortening up the bag. I'll be surely adding the netting. I'm less concerned about the length of the bag though. It's already sealed and holding good as of now. I checked it last night and this mo...
by rgauthier20420
Thu Feb 05, 2015 22:45
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Orange Lonzino (UMAI Dry Bag)
Replies: 23
Views: 12389

Thanks Jan for the words of wisdom. I'll be sure to keep a close eye on the loin. I'm gonna call my local butcher to see if they carry the netting on the way home from the office today. If not, I've got Amazon gift cards that need to be used. Any advice on a specific #?
by rgauthier20420
Thu Feb 05, 2015 20:52
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Orange Lonzino (UMAI Dry Bag)
Replies: 23
Views: 12389

I will be sure to update. Starting weight on 2/2 was 1713 grams.
by rgauthier20420
Thu Feb 05, 2015 16:29
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Orange Lonzino (UMAI Dry Bag)
Replies: 23
Views: 12389

RG I'm curious about the amount of excess bag not occupied by the loin and hanging it rather tahn laying it down on a rack. I'm getting ready to do this project having bought 2 loins yesterday at $2.29/lb thanks to REd's heads up. Keep posting your progress :smile: Will do. It's vac sealed well, so...