Search found 16 matches
- Sat Sep 03, 2016 22:11
- Forum: Other products
- Topic: Pickles!
- Replies: 38
- Views: 42925
- Tue Aug 16, 2016 02:09
- Forum: Other products
- Topic: Pickles!
- Replies: 38
- Views: 42925
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...
- Sun Aug 14, 2016 15:15
- Forum: Other products
- Topic: Blackberry infusion
- Replies: 4
- Views: 8811
- Sun Aug 14, 2016 15:06
- Forum: Other products
- Topic: Pickles!
- Replies: 38
- Views: 42925
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 ...
- Mon Apr 20, 2015 14:41
- Forum: Sausages
- Topic: Help! Summer Sausage
- Replies: 9
- Views: 8577
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 ...
- Fri Mar 06, 2015 23:05
- Forum: Hyde Park
- Topic: Happy birthday!
- Replies: 127
- Views: 112362
- Fri Mar 06, 2015 22:59
- Forum: Sausages
- Topic: Pizza pepperoni?
- Replies: 4
- Views: 5884
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...
- Sun Mar 01, 2015 16:49
- Forum: Hardware
- Topic: Thermoworks PH meter
- Replies: 10
- Views: 10897
- Sat Feb 28, 2015 20:16
- Forum: Hardware
- Topic: Thermoworks PH meter
- Replies: 10
- Views: 10897
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 ...
- Fri Jan 23, 2015 22:21
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Orange Lonzino (UMAI Dry Bag)
- Replies: 23
- Views: 25739
- 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: 13895
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.
- 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: 13895
- 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: 13895
- 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: 13895
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...
- Mon Jan 19, 2015 22:35
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 588563