Search found 34 matches

by Fusion5567
Wed Mar 29, 2017 23:35
Forum: Sausages
Topic: Scott Rea: Complete Sausage Making Masterclass, Step By Step
Replies: 7
Views: 3276

Will there be a test? :mrgreen: He does a good job teaching and really seems to have the passion. Is rusk used much elsewhere or is that a UK thing? Yes its a UK thing, its probably the reason im now making Sausage as im in USA and couldnt find any Sausage that tasted like my Homeland Sausage. I ha...
by Fusion5567
Tue Mar 28, 2017 04:17
Forum: Sausages
Topic: Scott Rea: Complete Sausage Making Masterclass, Step By Step
Replies: 7
Views: 3276

Will there be a test? :mrgreen: He does a good job teaching and really seems to have the passion. Is rusk used much elsewhere or is that a UK thing? Yes its a UK thing, its probably the reason im now making Sausage as im in USA and couldnt find any Sausage that tasted like my Homeland Sausage. I ha...
by Fusion5567
Tue Feb 28, 2017 01:03
Forum: Hyde Park
Topic: A good knife
Replies: 7
Views: 2916

If i had a knife like that i would be hesitant to use it, your a lucky guy, very nice.
by Fusion5567
Fri Feb 17, 2017 17:52
Forum: Dry Cured Meats and Sausages
Topic: What's everyone got going?? it's quiet here.
Replies: 21
Views: 5313

Thank you
by Fusion5567
Fri Feb 17, 2017 17:21
Forum: Dry Cured Meats and Sausages
Topic: What's everyone got going?? it's quiet here.
Replies: 21
Views: 5313

Yes Bob, they are still in the chamber, which brings me to another question, do i take off the casings or wipe the mold and vac pack when they are ready?


Just read thru my notes Red, highest temp they got to was 73F
by Fusion5567
Fri Feb 17, 2017 03:40
Forum: Dry Cured Meats and Sausages
Topic: What's everyone got going?? it's quiet here.
Replies: 21
Views: 5313

Very nice job Colin! Looks like you are an old hand at it, not a first timer. Len Poli's recipes are a great resource, but he usually recommends fast acidifying cultures, high sugar levels and fermnting at a high temp. What that does is give you a fast drop in pH and a low pH. That will give a sala...
by Fusion5567
Thu Feb 16, 2017 22:05
Forum: Dry Cured Meats and Sausages
Topic: What's everyone got going?? it's quiet here.
Replies: 21
Views: 5313

So what a difference a few days make.
Nice mild flavor and texture is just right for my taste.
Afternoon snack today
Image
by Fusion5567
Sun Feb 12, 2017 18:59
Forum: Dry Cured Meats and Sausages
Topic: What's everyone got going?? it's quiet here.
Replies: 21
Views: 5313

That looks good Colin! Your new chamber must be working well as there is no sign of dry rim. Are you using the fridge side of the side by side? Along with weighing you can aso gently squeeze to tell how they are drying, you will get the feel for it after a few batches. Thanks Bob, Well i had the wi...
by Fusion5567
Sun Feb 12, 2017 01:41
Forum: Dry Cured Meats and Sausages
Topic: What's everyone got going?? it's quiet here.
Replies: 21
Views: 5313

I cut my first ever Salami 28 days and 35% weight loss, needs more drying time as the texture for me is too soft Its a Salami Cacciatore from Len Poli's recipe 35% is only a guideline. Different cuts of meat have different amounts of water and are affected by fat, age of the animal and part of the ...
by Fusion5567
Sat Feb 11, 2017 18:51
Forum: Dry Cured Meats and Sausages
Topic: What's everyone got going?? it's quiet here.
Replies: 21
Views: 5313

I cut my first ever Salami 28 days and 35% weight loss, needs more drying time as the texture for me is too soft
Its a Salami Cacciatore from Len Poli's recipe

Image
by Fusion5567
Mon Feb 06, 2017 00:25
Forum: Sausages
Topic: Soul Sister Mortadella + Emulsion tips
Replies: 10
Views: 4012

Looks delicious :razz:
by Fusion5567
Fri Feb 03, 2017 03:59
Forum: Smoked pork products
Topic: Sweetheart Ham
Replies: 27
Views: 9433

Looks good Bob K, much better than mine

Some day mine will be good, thats why im here, to learn but im happy with my first try.
by Fusion5567
Wed Feb 01, 2017 03:21
Forum: Smoked pork products
Topic: Sweetheart Ham
Replies: 27
Views: 9433

StefanS Thank you for your thoughts on my post, most of your questions i can not answer as i am very new at this. I can however tell you the inside of the Ham is very moist and tasty, the "burnt" look to the outside is where my AmaZeN pellet smoke generator was a little to close to the ham. As i sai...
by Fusion5567
Tue Jan 31, 2017 04:31
Forum: Smoked pork products
Topic: Sweetheart Ham
Replies: 27
Views: 9433

That looks beautiful Fusion and I'm glad you liked it and thanks for giving feedback. Another thing I do with these is to not cook or smoke at all and simply slice then freeze till you need it then pan fry. Its good that way also. Also, sliced thin like you have it cooked makes great sandwich meat....
by Fusion5567
Tue Jan 31, 2017 03:04
Forum: Smoked pork products
Topic: Sweetheart Ham
Replies: 27
Views: 9433

So i made this just as recipe but did not inject brine, hot smoked with oak pellets for 2 hrs, started off at 150F, gradually brought temp up to finish at 250F over 6 hrs. Internal temp 155F This is one of the best pieces of ham i have ever tasted :mrgreen: and i have 2 of them I think my only chang...