Search found 96 matches

by partycook
Sun Aug 07, 2011 21:23
Forum: Dry Cured Meats and Sausages
Topic: Project "A"
Replies: 292
Views: 125485

checking in.
picture of Salami di Alessanddra on day 43. Weigh loss on day 39 was 40%
Image
by partycook
Fri Aug 05, 2011 21:34
Forum: Smoked pork products
Topic: Schinkenspeck
Replies: 52
Views: 56416

Brican
Thank you for your post.Looks like a good winter project. Thanks Siara for your help.

John
by partycook
Fri Aug 05, 2011 21:07
Forum: Curing chambers and Related Equipment
Topic: Stalking the elusive humidity
Replies: 15
Views: 10523

porterdriver, Welcome ,I also use a green air THC-1 it is connected to a ultrasonic cold air humidifier set at max. I just let the Greeen Air monitor and maintain the humidity level. I have found out that the cold air ultrasonic seems to break up {vaporize}the water a bit better.Humidity levels that...
by partycook
Fri Aug 05, 2011 17:00
Forum: Dry Cured Meats and Sausages
Topic: Project "A"
Replies: 292
Views: 125485

Hey CW, I am going to try this photobucket site. http://i1143.photobucket.com/albums/n637/cookin123/th_SLAMI2011006.jpg This one is of the Sopressata after 27 days. http://i1143.photobucket.com/albums/n637/cookin123/th_SLAMI2011004.jpg The Salami di Alessanddra after 45 days. http://i1143.photobucke...
by partycook
Thu Aug 04, 2011 03:09
Forum: Dry Cured Meats and Sausages
Topic: Project "A"
Replies: 292
Views: 125485

A friend of mine has just shown me how to upload pictures from photo bucket. This is a test. Image[/img]
by partycook
Wed Aug 03, 2011 01:02
Forum: Smoked pork products
Topic: Schinkenspeck
Replies: 52
Views: 56416

That Schinkenspeck looks beautiful. I also tried to get a translation of this recipe to no avail.
Would it be possible to get a detailed recipe looks like a good cold weather project.

John
by partycook
Sat Jul 30, 2011 01:43
Forum: Dry Cured Meats and Sausages
Topic: Project "A"
Replies: 292
Views: 125485

Fellow sausage makers here is the update on my project.after 22 days my salami di Alessanddra had a weight loss of 30-32 per cent. after 39 days 39-40 per cent. temp. 57 humidity 75 per cent air speed slow. I also made project "S" and "P" Sopressata had a weight loss of 24-26 per cent after 21 days....
by partycook
Mon Jul 25, 2011 16:09
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 363410

Ross sometimes my hands don't type as fast as I would like (guess I getting old) so I have my wife help with the typing. Last night she typed a post for me and when she tried to submit it the post was deleted. Seems the log in somehow was gone.Out of frustration she typed the letters fg and instead ...
by partycook
Mon Jul 25, 2011 02:01
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 134417

Sausage "Chatter"

In Hyde Park, we chat about everything. Here in "Sausage Chat" we also talk about everything... providing it pertains to sausage . :lol: This is the place to ramble on and pose more simple questions or answers about sausage. Whether it is meat selection, grinding, mixing, casing, or any other sausa...
by partycook
Thu Jul 14, 2011 20:12
Forum: Dry Cured Meats and Sausages
Topic: Project "A"
Replies: 292
Views: 125485

Well after 22 days I have just weighed my Salami di Alessanddra the weight loss is over 30%. 1692g -1178g 1714g -1162g 1686g - 1154g . My curing unit is at 57 deg., humidity 80% and fan speed is adjusted to slow. I have just taken project "S" and "P" from the fermenter and added them to the curing u...
by partycook
Sat Jul 09, 2011 18:40
Forum: Dry Cured Meats and Sausages
Topic: Project "A"
Replies: 292
Views: 125485

Hi Chuckagon
Is it better to apply the mold 600 at the beginning of fermentation or after the 72 hour fermentation period? I have seen it stated both ways.
When we wake up starter cultures is there a proper amount of water to use as most of the recipes seem to be for 10 lbs. ?

John
by partycook
Sat Jul 09, 2011 04:57
Forum: Dry Cured Meats and Sausages
Topic: Project "A"
Replies: 292
Views: 125485

Fellow sausage makers, Well I have just finished making projects "S" & "P" and have placed them in my fermenter unit. Needless to say my tests and the actual results differ. I am using a converted freezer which I originally had intended to use for high temperature fermentation as it does not have co...
by partycook
Sun Jul 03, 2011 18:00
Forum: Dry Cured Meats and Sausages
Topic: Project "A"
Replies: 292
Views: 125485

Chuckwagon Once again thank you for help in answering my questions.My hygrometer was 20% off. I called them and they sent out a replacement a.s.a.p. I ordered some more parts for my second fermenter and since this unit was originally was only intended for higher temperature fermentation (no cooling)...
by partycook
Thu Jun 30, 2011 04:27
Forum: Dry Cured Meats and Sausages
Topic: Project "A"
Replies: 292
Views: 125485

fellow sausage makers, So far everything seems to be going well . I have resprayed with 600 mold culture and while the mold cover seems to be thin it is even. I am using a green air humidity controller. I have also purchased a hygrometer from the sausage maker . Problem being green air unit reads 80...
by partycook
Tue Jun 28, 2011 03:55
Forum: Hardware
Topic: Recommended Meat Thermometer
Replies: 7
Views: 4141

atNick Thanks for the tip. I seem to have the same problem. I've been using Polder & Taylor. I always use three. surprising to see the difference in the readings even though they start out with the same readings. Joined Chuckwagon and Guys in making project A ,went purchased a hygrometer like the on...