Search found 191 matches
- Wed Apr 29, 2015 17:44
- Forum: Dry Cured Meats and Sausages
- Topic: Sweet and Spicy snack stix
- Replies: 2
- Views: 3705
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 ...
- Wed Apr 29, 2015 16:25
- Forum: Dry Cured Meats and Sausages
- Topic: Sweet and Spicy snack stix
- Replies: 2
- Views: 3705
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%...
- Fri Apr 17, 2015 17:56
- Forum: Smoked pork products
- Topic: Help with casings
- Replies: 16
- Views: 20902
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...
- Thu Mar 19, 2015 20:53
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Croatian Cold Smoker 5 Metres High
- Replies: 13
- Views: 18785
- Fri Mar 06, 2015 14:54
- Forum: For beginners
- Topic: Mixing Spices?
- Replies: 5
- Views: 5987
- Mon Feb 23, 2015 15:45
- Forum: Hardware
- Topic: Thermoworks PH meter
- Replies: 10
- Views: 10785
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
http://www.thermoworks.com/products/ph/ ... meter.html
- Tue Feb 10, 2015 18:23
- Forum: Hyde Park
- Topic: Smoked Product Too Dry
- Replies: 11
- Views: 9434
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...
- Tue Feb 10, 2015 17:18
- Forum: Hyde Park
- Topic: Smoked Product Too Dry
- Replies: 11
- Views: 9434
- Tue Feb 10, 2015 15:16
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Orange Lonzino (UMAI Dry Bag)
- Replies: 23
- Views: 23884
- Mon Feb 09, 2015 15:33
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Orange Lonzino (UMAI Dry Bag)
- Replies: 23
- Views: 23884
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...
- 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: 38650
- Thu Feb 05, 2015 23:17
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Orange Lonzino (UMAI Dry Bag)
- Replies: 23
- Views: 23884
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...
- Thu Feb 05, 2015 22:45
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Orange Lonzino (UMAI Dry Bag)
- Replies: 23
- Views: 23884
- Thu Feb 05, 2015 20:52
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Orange Lonzino (UMAI Dry Bag)
- Replies: 23
- Views: 23884
- Thu Feb 05, 2015 16:29
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Orange Lonzino (UMAI Dry Bag)
- Replies: 23
- Views: 23884
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...