Search found 47 matches

by Tom
Wed Jan 06, 2016 03:40
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 99874

Hello Uxbal313 You have some very interesting posts keep them coming. Don't get to excited about being treated as if you don't know anything; they do that to everyone. Most are well meaning but respond only to what you have questioned and not knowing your background. If it weren't for the boys in gr...
by Tom
Wed Jan 06, 2016 03:29
Forum: Hyde Park
Topic: Question
Replies: 1
Views: 3245

Question

Just curious what happened to Chuckwagon and where did he go?
by Tom
Tue Jan 05, 2016 04:06
Forum: Dry Cured Meats and Sausages
Topic: Devo's Country Ham
Replies: 53
Views: 32152

Devo that's totally depressing. Like Bob said it looked so good. Do you have a picture of the ham before you threw it away? Was it just the mold or was there bad smells coming from the ham? Tom
by Tom
Tue Jan 05, 2016 04:02
Forum: Dry Cured Meats and Sausages
Topic: Italian sausage questions
Replies: 131
Views: 37378

Lou read the booooooooooooooooook :mrgreen: :mrgreen: :mrgreen: :mrgreen: They don't mean anything by it it's just the way certain peoples mind sets are. The reason I joined this forum was for personal incite and experience, you have some or more correctly your father. My mother and father never wro...
by Tom
Tue Jan 05, 2016 03:48
Forum: Hardware
Topic: Milwaukee - MW102 - pH/Temperature Meter
Replies: 20
Views: 12535

Thanks Bob, Milwaukee it is thanks for the info. Another tool in my arsenal. Tom
by Tom
Sun Jan 03, 2016 03:05
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 99874

Butterbean I'm not quite sure of your agenda, you seem to have a propensity for distorting the facts. I'm not interested in your views on Darwinism I simply asked a question about water activity in meats. You take portions of my comments and make up a question to your liking, which is a lie. I didn'...
by Tom
Sat Jan 02, 2016 22:54
Forum: Dry Cured Meats and Sausages
Topic: AW, water activity
Replies: 15
Views: 8600

Butterbean it's nice we can disagree. I also disagree. Guess I missed the comments about nitrates. The rest of your comments appear to speak of your experiences which I'm sure are extensive. I do appreciate your input. Thanks Tom
by Tom
Sat Jan 02, 2016 19:25
Forum: Curing chambers and Related Equipment
Topic: Curing Chamber questions
Replies: 3
Views: 3520

Lou I have a small fan in my chamber just to move the air around a bit. There is some discussion out there about premature case harding if to much air movement is involved. Mine is not vented to the outside of the chamber. The air movement does not effect the temperature that I set, from what I can ...
by Tom
Sat Jan 02, 2016 19:17
Forum: Hardware
Topic: Milwaukee - MW102 - pH/Temperature Meter
Replies: 20
Views: 12535

Bob the probe that came with your meter isn't the meat probe they recommend and I understand the reason for not needing that probe. Can you tell me what the probe that came with your unit was designed to test, pH? I see Redzed uses a soil meter. How does this work in comparison to Bob's meter? Kind ...
by Tom
Sat Jan 02, 2016 19:07
Forum: Dry Cured Meats and Sausages
Topic: AW, water activity
Replies: 15
Views: 8600

Butterbean and Bob your responses along with my research pretty much answers all my questions and concerns. In curing meats, to make shelf stable or just plan safe, several goals much be achieved. I'm sure you are well aware of these. The problem is with beginners, such as me and others just startin...
by Tom
Wed Dec 30, 2015 19:44
Forum: Hardware
Topic: Milwaukee - MW102 - pH/Temperature Meter
Replies: 20
Views: 12535

Thanks LOUSANTELLO and Bobk it appears this unit really needs the optional probe to be effective. I can't justify spending several hundred dollars just to test pH. The trek goes on. Tom
by Tom
Wed Dec 30, 2015 17:18
Forum: Hardware
Topic: Milwaukee - MW102 - pH/Temperature Meter
Replies: 20
Views: 12535

Thanks BobK but I've read all that. I'm looking for someone with experience with a particular meter and their experiences good or bad. Tom
by Tom
Wed Dec 30, 2015 17:03
Forum: Dry Cured Meats and Sausages
Topic: AW, water activity
Replies: 15
Views: 8600

AW, water activity

AW has been mentioned numerous times throughout the forum; can someone explain exactly how you would measure this activity? Lets say your making jerky and you want it safe but not overly dry or you have a whole meat muscle and you want to know the AW of the meat. Any information would be helpful. Tom
by Tom
Wed Dec 30, 2015 15:58
Forum: Hardware
Topic: Milwaukee - MW102 - pH/Temperature Meter
Replies: 20
Views: 12535

Milwaukee - MW102 - pH/Temperature Meter

I'm looking to purchased a reasonably priced pH meter shortly and have read several comments about a few on this site, Thermoworks, my-messgeraet, Lutron, Hanna etc. Some are just to pricey for my needs such as the Hanna. If found the Milwaukee MW102 on Amazon for $113.00. BobK appears to have purch...
by Tom
Tue Dec 29, 2015 04:44
Forum: Sausages
Topic: Phosphates
Replies: 6
Views: 4395

redzed There are to many recipes to list but a good selection are on Mr Poli's site http://lpoli.50webs.com/. These recipes include either AmesPhos, phosphate, or sodium phosphate. Are these synonymous or are they distinctly different? Hence why I asked which to use. At this point I wouldn't know wh...