Search found 49 matches

by jcflorida
Tue Aug 13, 2019 03:31
Forum: For beginners
Topic: Greetings
Replies: 11
Views: 624

Re: Greetings

Hi Mick, I'm not an expert, but I've been through some of the same issues that you may be encountering. So I'll pass along what I've learned for what its worth. Firstly, your temperature swings are much more extreme than we have here in the Southern US (Florida). Our temperatures mostly range betwee...
by jcflorida
Tue Jul 30, 2019 14:07
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My First Coppa
Replies: 3
Views: 782

Re: My First Coppa

BBQBob wrote:
Wed Jul 24, 2019 16:21
Tied, bagged and netted and in the fridge for 8 weeks
That Coppa looks really good. Did you use UMAI bags for aging in the fridge?
by jcflorida
Sat May 25, 2019 16:25
Forum: For beginners
Topic: Post-drying PH is 6.5 - is my sausage safe?
Replies: 7
Views: 466

Re: Post-drying PH is 6.5 - is my sausage safe?

Agoracritus wrote:
Fri May 24, 2019 23:35
if anyone is having trouble finding the Wedliny Domowe main page and section
For what its worth, there is a link at the bottom of each page of this forum that takes you to the Wedliny Domowe main page.
by jcflorida
Mon Apr 22, 2019 00:52
Forum: Sausages
Topic: Semi Dry Cured Pepperoni
Replies: 4
Views: 549

Re: Semi Dry Cured Pepperoni

Hi redzed, Hope you had a great Easter yourself . . . and also that work slacks off a bit soon. I vaguely remember those long hour days, but as an old retired guy, I have lots of time to post on forums that I like to learn from. lactic acid bacteria are intolerant of a high acid environment Thanks f...
by jcflorida
Sat Apr 20, 2019 21:27
Forum: Sausages
Topic: Semi Dry Cured Pepperoni
Replies: 4
Views: 549

Re: Semi Dry Cured Pepperoni

Forgot an important step in the above post. After smoking, the sausage was poached in a sous vide bath at 143ºF for 4 hours.
by jcflorida
Sat Apr 20, 2019 18:54
Forum: Sausages
Topic: Semi Dry Cured Pepperoni
Replies: 4
Views: 549

Semi Dry Cured Pepperoni

It's kind of sad that there has been no new activity on this GREAT site in over 10 days :( So I decided to post the pepperoni we made over the last week or so. Nothing spectacular, but at least it lights up the board :D Here's the recipe: https://i.imgur.com/V5sAibw.jpg We've tried many dry cured an...
by jcflorida
Sun Mar 10, 2019 23:06
Forum: Dry Cured Meats and Sausages
Topic: Very Old Farmers' Bulletins call for Saltpeter, can I use it?
Replies: 11
Views: 1049

Re: Very Old Farmers' Bulletins call for Saltpeter, can I use it?

Bob,

No real need to re-post, I was just wondering if I was doing something wrong. Thanks for the response.
by jcflorida
Tue Mar 05, 2019 01:45
Forum: Sausages
Topic: Smoked Sausage Patties . . . Is This Really Sausage?
Replies: 2
Views: 438

Smoked Sausage Patties . . . Is This Really Sausage?

I love fixing myself a simulated egg McMuffin for breakfast. For sausage, I have been using the frozen pre-cooked sausage patties from the grocery store. Recently decided to try to make my own pre-cooked patties. Cubed about 4 pounds pork (72% loin, 18% back fat, and 10% picnic) and mixed in 1.5% sa...
by jcflorida
Wed Feb 27, 2019 04:23
Forum: Announcements
Topic: Forum Software Upgrade
Replies: 26
Views: 2682

Re: Forum Software Upgrade

vtec wrote:
Wed Feb 27, 2019 04:18
If I find such a modification, I will install it.
OK, thanks for the quick reply. It's really not that hard to just delete the part that's not applicable.
by jcflorida
Wed Feb 27, 2019 04:06
Forum: Announcements
Topic: Forum Software Upgrade
Replies: 26
Views: 2682

Re: Forum Software Upgrade

With the old software, it was possible to quote a section of a previous post by highlighting the section of the post desired and then clicking on one of the quote icons. It was also possible to quote the entire post. I no longer see the functionality to quote only selected text. Does anybody know if...
by jcflorida
Wed Feb 27, 2019 03:23
Forum: Curing chambers and Related Equipment
Topic: Humidity / Temperature Combo Controller
Replies: 4
Views: 656

Re: Humidity / Temperature Combo Controller

taegutom: To directly answer your question, I believe that the inkbird IHC-200 controller turns on a humidifier when humidity drops below a set point, and turns on a dehumidifier when the humidity exceeds a set value above the set point. Now for my experience. I have a DIY humidity controller that ...
by jcflorida
Thu Feb 21, 2019 17:47
Forum: Announcements
Topic: Forum Software Upgrade
Replies: 26
Views: 2682

Re: Forum Software Upgrade

Has anyone noticed that this is now a secure site (https). I hadn't, but when I looked at the bookmark that I use to open the forum I saw that it was not a secure (https) address. I then left the site and typed https:wedlinydomowe.pl/en into the address bar. The site then opened with me already log...
by jcflorida
Thu Jan 24, 2019 22:46
Forum: Hardware
Topic: Dedicated smoker for sausage making
Replies: 14
Views: 2687

bobrap wrote:Guess I don't see how to control the temp in a MES
Maybe I made a wrong assumption . . . are you trying to control temperatures greater than 200ÂşF? If so, what I posted is not applicable.
by jcflorida
Thu Jan 24, 2019 19:12
Forum: Hardware
Topic: Dedicated smoker for sausage making
Replies: 14
Views: 2687

Can you expand on this a bit more? I have a MES 40 and would like better temp control You can get one of these, but check the wattage on your heating element. This is only good for 1200W. https://www.amazon.com/Inkbird-Max-1200W-Temperature-Controller-Greenhouse/dp/B01HXM5UAC/ref=sr_1_5?ie=UTF8&qid...
by jcflorida
Thu Oct 25, 2018 20:06
Forum: Dry Cured Meats and Sausages
Topic: Orange and Fennel Salami
Replies: 26
Views: 9244

Orange color worked, or at least fooled me. :smile: