Search found 50 matches

by Bumper
Tue Jul 18, 2017 00:26
Forum: Hyde Park
Topic: Images - Photobucket - Fix
Replies: 6
Views: 3700

I suspect this will backfire spectacularly for them as a business model. $100 a year to share photos on a site is batshit crazy. The thing is, $100 would be crazy, but you still can't 3rd party share with that plan. You have to upgrade to the $399.99/yr package to get 3rd party sharing. Now THAT is...
by Bumper
Mon Jul 17, 2017 18:50
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoke Generators - Venturi Type
Replies: 93
Views: 73860

Didn't want to create a new thread, but if I combine a venturi generator running into a pit barrel cooker (small uds) with a temp controlled 1600w electric hotplate I should be ok for small batch hot and cold smoking?
by Bumper
Mon Jul 17, 2017 18:22
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 81
Views: 18446

Thanks for sharing - perfect salami.
by Bumper
Mon Jul 17, 2017 18:14
Forum: Hyde Park
Topic: Images - Photobucket - Fix
Replies: 6
Views: 3700

I suspect this will backfire spectacularly for them as a business model. $100 a year to share photos on a site is batshit crazy. I did find a work around when posting my cacciatore photos. Your experience may vary but if you 1. click on library on the photo you want 2. click on the magnifying glass ...
by Bumper
Mon Jul 17, 2017 10:25
Forum: Dry Cured Meats and Sausages
Topic: cacciatore advice
Replies: 14
Views: 4968

Thank you both. Pretty stoked with how it turned out. All thanks to info on here on chamber builds and tips and the recipes on meatandsausages.com. I Might need to do a hot batch of the same recipe.
by Bumper
Sat Jul 15, 2017 22:58
Forum: Sausages
Topic: Made some Nürnberger Bratwürste
Replies: 9
Views: 2999

Delicious! I didn't have a big issue with sheep casing with the breakfast sausage I made, but looking to do a batch of kabana soon so will see whether it was beginners luck. Either way, the effort looks worth it!!
by Bumper
Sat Jul 15, 2017 22:55
Forum: Sausages
Topic: Turkey with Sun Dried Tomatoes.
Replies: 1
Views: 1265

Oh they look delicious!!! Never had a turkey sausage before. Cranberry and pistachio would work well too methinks...
by Bumper
Sat Jul 15, 2017 22:48
Forum: Dry Cured Meats and Sausages
Topic: cacciatore advice
Replies: 14
Views: 4968

Ok played with it some more. So photobucket seems to block the image even in the library at first glance when you get the message overlay, but if you click on past the initial display on the magnifying glass - view image icon you get the original photo. Copy the image link address from this and it s...
by Bumper
Sat Jul 15, 2017 10:44
Forum: Dry Cured Meats and Sausages
Topic: cacciatore advice
Replies: 14
Views: 4968

Just logged back in - looks like photobucket isn't letting me share images anymore? any suggestions for alternatives?
by Bumper
Sat Jul 15, 2017 02:51
Forum: Dry Cured Meats and Sausages
Topic: cacciatore advice
Replies: 14
Views: 4968

So it took six weeks, but peeled and packed my first ever salami today. The cacciatore turned out great. No case hardening, great flavour, and a median weight loss of 42%. http://i1379.photobucket.com/albums/ah133/Bumper200/IMG_1518_zpshnizrwkh.jpg http://i1379.photobucket.com/albums/ah133/Bumper200...
by Bumper
Tue Jul 04, 2017 22:59
Forum: Dry Cured Meats and Sausages
Topic: truffle salami
Replies: 11
Views: 3537

Sounds delicious doesn't it? I hope Bill raises some cracker truffle dogs and to be honest 10% of his find would be plenty fair in my book. It would just be nice to reap something out of these old trees besides wood to smoke meat with. :mrgreen: Keep us posted if it happens. The early finds could b...
by Bumper
Mon Jul 03, 2017 03:48
Forum: Dry Cured Meats and Sausages
Topic: truffle salami
Replies: 11
Views: 3537

At the moment I am working on a Black Truffle Salame recipe with a friend in Kiev-- the amount of truffle to be used is 1.5% to 1.75% -- the latter being my preference Thanks BriCan, that's awesome. Any chance you could devolve the recipe or is it commercial-in-confidence? How forward is the truffl...
by Bumper
Mon Jul 03, 2017 02:21
Forum: Dry Cured Meats and Sausages
Topic: truffle salami
Replies: 11
Views: 3537

Butterbean - I googled after morning chores - $300 US a pound seems to be the going rate and they sound uniquely delicious - truffles that have a hint of pecan flavour coming through.
by Bumper
Sun Jul 02, 2017 23:41
Forum: Dry Cured Meats and Sausages
Topic: truffle salami
Replies: 11
Views: 3537

Oohh chanterelles and porcini sound equally delicious. Did you use dried or fresh? Thinking this through, truffle aroma is pungent and permeating. We usually buy one each year at 30g to make a simple pasta with cream, white wine, a little garlic and parmesan. This much truffle also lightly flavours ...
by Bumper
Sun Jul 02, 2017 10:19
Forum: Dry Cured Meats and Sausages
Topic: truffle salami
Replies: 11
Views: 3537

truffle salami

The cacciatore should be ready next weekend, so I am planning my next batch. It is truffle season here, and I am thinking about a nice truffle salami. We get great local black truffles. Not sure how much per kg or whether I need to treat the raw truffle before I use it, and would be grateful for any...