Search found 34 matches

by BBQBob
Wed Jul 24, 2019 16:28
Forum: Dry Cured Meats and Sausages
Topic: Drying fast fermented sausages?
Replies: 22
Views: 2127

Re: Drying fast fermented sausages?

I needed to place an order for two of those please!
Nice work, agoracritus! I can't help to notice, is that a mini fridge you're using as a curing chamber?
by BBQBob
Wed Jul 24, 2019 16:25
Forum: Dry Cured Meats and Sausages
Topic: Prosciutto
Replies: 6
Views: 798

Re: Prosciutto

That looks amazing!! This is something I would love to do one day.
by BBQBob
Wed Jul 24, 2019 16:21
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My First Coppa
Replies: 3
Views: 780

My First Coppa

Hey gang! Just completed my first Coppa project and all I can say is why did I wait so long! I used the following recipe, https://www.meatsandsausages.com/hams-other-meats/coppa Cured two of them for two weeks. At two weeks, rinse and rubbed with spices. Tied, bagged and netted and in the fridge for...
by BBQBob
Tue Jul 09, 2019 12:41
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Salame Calabrese
Replies: 3
Views: 501

Re: Salame Calabrese

Thanks!
by BBQBob
Mon Jul 01, 2019 14:06
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Salame Calabrese
Replies: 3
Views: 501

Salame Calabrese

Hey gang! First I would like to thank redzed for an amazing recipe. I followed it to a T with the Umai and it was incredible! This project ran so smooth from grinding to mixing to fermentation to drying. I needed to make more of this like yesterday! The inside was so creamy. My daughter was eating t...
by BBQBob
Wed Jun 05, 2019 12:09
Forum: Dry Cured Meats and Sausages
Topic: FDA “hurdles”
Replies: 15
Views: 809

Re: FDA “hurdles”

Agoracritus you may want to check State, County and city regulations. Here in New Jersey you can not sell a food product unless it's made in a commercial kitchen. In my city a food handlers certificate is required. State and County require a certificate from ServSafe.
by BBQBob
Wed Jun 05, 2019 12:00
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My First Charcuterie
Replies: 4
Views: 390

Re: My First Charcuterie

Thanks, Butterbean and Agoracritus! I've been on this site for a while. Just got cold feet about making dried sausage until this past Christmas when my kids got me Stanley Marianski, The Art Of Making Fermented Sausage. That was the real game changer. Plus being on site everyday since Christmas, and...
by BBQBob
Sun Jun 02, 2019 15:23
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My First Charcuterie
Replies: 4
Views: 390

My First Charcuterie

Hey gang! Welp, on April 14, 2019 I finally dry cured meat. Before I continue, please don't think anything less of me for using Umai dry bags. I found this page here in February and i continued reading and reading and reading about these bags and knew this would be my best approach at dry curing mea...
by BBQBob
Sat May 25, 2019 12:22
Forum: Hyde Park
Topic: The Butcher
Replies: 3
Views: 488

The Butcher

Hey gang! I watched the new History Channel show called, The Butcher. Four contestants compete with their butcher skills to win $10,000.00. The last challange was cutting up an alligator. Both contestants made sausage but one sliced the meat up into strips to grind. One commentator stated that by do...
by BBQBob
Sat Apr 27, 2019 11:34
Forum: Hardware
Topic: Inkbird Thermostat Sale
Replies: 3
Views: 413

Re: Inkbird Thermostat Sale

Anything to help out fellow sausage makers.
bolepa not sure when it expires. Buddy of mine who makes beer found it in his homebrew site. Said it may not last long.
by BBQBob
Thu Apr 25, 2019 20:24
Forum: Hardware
Topic: Inkbird Thermostat Sale
Replies: 3
Views: 413

Inkbird Thermostat Sale

https://www.amazon.com/dp/B075NR8S9B/re ... WCb7XW8JB8

Inkbird ITC-310T-B Thermostat for $43.99
Use code: rq4jl4ib at checkout and pay $17.05
by BBQBob
Sun Mar 31, 2019 16:13
Forum: Hyde Park
Topic: Almost There
Replies: 2
Views: 472

Re: Almost There

Thanks Bob! Yes, it's the MW 102 with MA920B/1 thanks to your recommendations to others here. I did my homework😃 I've been looking for frost free freezers but they are mostly manual around here. I have 3 freezers. Two working manual and frost free. And one that's not work is frost free. Hope I van g...
by BBQBob
Sun Mar 31, 2019 14:09
Forum: Hyde Park
Topic: Almost There
Replies: 2
Views: 472

Almost There

Hey gang! Was able to get a small fridge from work that will be my fermentation chamber. As you can see I got stuff to get me started soon. Waiting on a portable heater and humidifier which should be here tomorrow. As for my curing chamber, I'm trying to get an old freezer I have fixed. I may have t...
by BBQBob
Wed Mar 20, 2019 13:03
Forum: Smoked pork products
Topic: [USA] Chuckwagon's Canadian Bacon
Replies: 36
Views: 26012

Re: [USA] Chuckwagon's Canadian Bacon

Fine piece of machinery! Saw something similar to Wilbur at Pocono Raceway a few years back on a trailer.
by BBQBob
Tue Mar 19, 2019 22:08
Forum: Smoked pork products
Topic: [USA] Chuckwagon's Canadian Bacon
Replies: 36
Views: 26012

Re: [USA] Chuckwagon's Canadian Bacon

Backyard Chef by Dave Klose out of Houston. Had FURN for ten years now. She never fails me


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