Search found 16 matches

by Lance Link
Sat Sep 03, 2016 22:11
Forum: Other products
Topic: Pickles!
Replies: 33
Views: 9907

Thanks for the recipes and advice, Stefan. This is the UM recipe. http://www.extension.umn.edu/food/food- ... le-recipe/
by Lance Link
Tue Aug 16, 2016 02:09
Forum: Other products
Topic: Pickles!
Replies: 33
Views: 9907

hi Lance. I will try to answer some of your questions and will try to give you some ideas for future preparations. (One of the cukes turned to mush) - two reasons on my mind - 1. already infected by fungus, or 2. not cover in brine (I used 4 fresh dill heads for this 1 gallon batch) - much too much...
by Lance Link
Sun Aug 14, 2016 15:15
Forum: Other products
Topic: Blackberry infusion
Replies: 4
Views: 3836

That looks awesome. Now I know what to do with all the blackberries I have this year :lol: .
by Lance Link
Sun Aug 14, 2016 15:06
Forum: Other products
Topic: Pickles!
Replies: 33
Views: 9907

Nice looking pickles. I have been trying to ferment some in a crock and the results have not been as good as I expected. The first batch I let sit for 2 weeks. One of the cukes turned to mush, but the others were fine. No bad smells but the brine was slightly cloudy. These were done in a crock. The ...
by Lance Link
Mon Apr 20, 2015 14:41
Forum: Sausages
Topic: Help! Summer Sausage
Replies: 9
Views: 5738

As others have said, using FL-c will give that tang, but it's easy to overdo it too. Make sure you use some pork with a good amount of fat so as not to have too dry a sausage. I have made beef and pork summer sausage and some all beef using either bactoferm or Fermento. Results are similar in taste ...
by Lance Link
Fri Mar 06, 2015 23:05
Forum: Hyde Park
Topic: Happy birthday!
Replies: 127
Views: 73803

Mine was 2 weeks ago, but I digress. One of those 'milestone' ones I guess.
by Lance Link
Fri Mar 06, 2015 22:59
Forum: Sausages
Topic: Pizza pepperoni?
Replies: 4
Views: 4448

For those looking for a fermented/dry cured Pizza Pepperoni. This one is pretty darned good: Pork 60% Beef 25% Back fat 15% Per 1000 gram (1 kilo) Salt 25 grams Cure #2 2.5 gr Dextrose 4 gr Sugar 3 gr Black Pepper 3 gr Paprika 6 gr Fennel 2.5 gr Anise 1.5 gr 60k Cayenne 2 gr Tspx or F-LC Use the di...
by Lance Link
Sun Mar 01, 2015 16:49
Forum: Hardware
Topic: Thermoworks PH meter
Replies: 10
Views: 7489

That's kind of what I thought. Can get expensive as the calibration solutions are a little pricey.
by Lance Link
Sat Feb 28, 2015 20:16
Forum: Hardware
Topic: Thermoworks PH meter
Replies: 10
Views: 7489

Be aware that the meat probe will cost more than the meter but you can get replacement electrodes at a reasonable cost I paid $78.33 for the meat probe here: http://www.water-testers.com/contents/en-us/p4343_Milwaukee_MA920B_1_Replacement_Probe.html Good to know. I have one of those. I noticed the ...
by Lance Link
Fri Jan 23, 2015 22:21
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Orange Lonzino (UMAI Dry Bag)
Replies: 23
Views: 12389

Looks interesting.
by Lance Link
Wed Jan 21, 2015 14:13
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Question on fermenting with UMAi bags
Replies: 10
Views: 6972

Actually Lance if you are confident that it is accurate you can make a slurry of a meat sample and unionized or distilled water and check the Ph with your soil meter http://www.milwaukeeinstruments.com/phinmeat/ I couldn't attest as to it's accuracy as there isn't an type of calibration tool with it.
by Lance Link
Tue Jan 20, 2015 23:23
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Question on fermenting with UMAi bags
Replies: 10
Views: 6972

I have ordered a ph tester, albeit a little after the fact. I can still test when it arrives I'm guessing just to see where it's at. Also assuming my soil ph meter won't do the job.
by Lance Link
Tue Jan 20, 2015 13:58
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Question on fermenting with UMAi bags
Replies: 10
Views: 6972

Thanks for the replies. I was thinking the same that the bags are designed to let moisture out and not in so the rh outside the casing shouldn't be a factor. I will have to test the ph.
by Lance Link
Mon Jan 19, 2015 22:52
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Question on fermenting with UMAi bags
Replies: 10
Views: 6972

Question on fermenting with UMAi bags

After some research and reading of successes people have been having using this method I thought I would give them a try. I am making a soppressata with T-SPX for fermentation. The instructions say to hang at room temp for 48-72 hours, but there is no mention of humidity. I understand that when usin...
by Lance Link
Mon Jan 19, 2015 22:35
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1295
Views: 336594

Bob K wrote:Welcome Jon! You are in the right place! Ask any questions you may have ...lots of like minded folks to help out.
Thanks for the welcome.