Search found 338 matches

by NorCal Kid
Fri Apr 05, 2013 14:27
Forum: BBQ
Topic: temperature stall
Replies: 19
Views: 17881

I always anticipate a 'stall'-especially in long (over 8 hour) cooks/smokes. I used to get frustrated as I had an expectation of an I.T. getting reached within an hour or so (due to the rising meat & calculating the rate of rise) when the temp would stall for several hours.....grrrr. :mad: On last E...
by NorCal Kid
Tue Mar 26, 2013 04:40
Forum: Other products
Topic: Beef Jerky: 10 pound of beef; two types of jerky
Replies: 5
Views: 7253

Beef Jerky: 10 pound of beef; two types of jerky

I picked up ten pounds of lean top round recently. After chilling them well to near frozen, I sliced the lot into approximately 1/8-1/4" wide strips-depending on how distracted I was during the slicing. I decided to make two flavors-a basic black pepper jerky (my son's favorite), and teriyaki. Here ...
by NorCal Kid
Fri Mar 22, 2013 23:11
Forum: Other products
Topic: Ross's Maryland Bakery
Replies: 471
Views: 175322

Thanks for the explanation of percentages, Ross. Our biggest challenge in creating a variety of homemade breads is to do so without GLUTEN. No shortage of available 'substitute' flours and starches to use, but the challenge is trying to mimic the chew or mouth-feel the gluten provides. Additional in...
by NorCal Kid
Fri Mar 22, 2013 19:08
Forum: For beginners
Topic: Stuffer?
Replies: 25
Views: 19064

LEM or the Grizzly 5lb model.
minimum investment, great return. Both units will do the job quite well.

Kevin

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by NorCal Kid
Wed Mar 20, 2013 14:17
Forum: Offal products
Topic: Liver Mush
Replies: 17
Views: 25694

Really? Eating a organ that filters waste from a body? I guess it's all to each his own, because I know I'm not going to have much to do with something that was never attached to a bone. While I do love the rare treat of thin-sliced deer heart sauteed in butter with onions, the unique taste of live...
by NorCal Kid
Wed Mar 20, 2013 14:11
Forum: For beginners
Topic: Juniper Berries & Gin
Replies: 15
Views: 7931

I'm not a big drinker, but I do enjoy an occasional martini-gin, of course, and so dry that all one needs to do is have a vermouth bottle in proximity to the glass. Sapphire preferred, with two olives. :mrgreen: http://redstandard.org/reasoninrevolt/Bombay_sapphire_milton_glaser.jpg Ironically, I'm ...
by NorCal Kid
Mon Mar 11, 2013 16:44
Forum: Dry Cured Meats and Sausages
Topic: [CAN] Dry cure Landjager
Replies: 37
Views: 23155

Caraway or not, I look forward to seeing these finished!
:grin:

Kevin
by NorCal Kid
Mon Mar 11, 2013 16:41
Forum: Technology basis
Topic: Pink Sure Cure
Replies: 12
Views: 5206

Why is the fat content a "concern"? I suppose there is concern for certain folks who wish to moderate their intake of saturated fat and sodium. I believe Ross was making a point that the relative risks of consuming products containing the anti-caking agent in the cure are relatively minor compared ...
by NorCal Kid
Sat Mar 09, 2013 23:05
Forum: Hardware
Topic: Setup for poaching
Replies: 6
Views: 3983

Jeff, I can see the value of one of those controllers, particularly if precise temp management is critical for extended periods (many hours for fermentation, etc). Majority of my poaching requires no more than 30 minutes on the low end, and about 90 minutes for bigger items. Because my needs don't r...
by NorCal Kid
Wed Mar 06, 2013 04:54
Forum: Hyde Park
Topic: NorCalKid - Inspiration
Replies: 12
Views: 4426

I'm all for making big chubs...10lbs goes quickly in our house.
Maybe I need to 'upsize' my thinking.... :mrgreen:

Slicing off some mort....
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by NorCal Kid
Mon Mar 04, 2013 22:47
Forum: Hyde Park
Topic: NorCalKid - Inspiration
Replies: 12
Views: 4426

Dang, ButterBean, those beautiful sausages you've made there have INSPIRED me to get back at it! I've not made Olive Loaf-but your shot there reminds me that I need to take some of the many jars of California olives I've packed into the pantry & start adding them to chubs. That Krakowska looks simpl...
by NorCal Kid
Tue Feb 26, 2013 18:46
Forum: Smoked pork products
Topic: PHOTO GALLERY of Smoked Pork Products
Replies: 98
Views: 61808

Ray, so long as you can get an accurate DIAL thermometer, you should be in great shape. The long-stemmed Taylor dial thermometer I use through the poacher top tested out to be fairly accurate (boiling water test).

Kevin
by NorCal Kid
Mon Feb 25, 2013 16:50
Forum: Smoked pork products
Topic: PHOTO GALLERY of Smoked Pork Products
Replies: 98
Views: 61808

That CB looks perfect Kevin! Have you also found that letting it nap a few days in the refrigerator improves the taste a lot? Thanks, Bubba! I've found with certain meat products, the additional rest time in the fridge really helps both the taste & the texture. Stronger smokey flavors seem to mello...
by NorCal Kid
Sun Feb 24, 2013 23:25
Forum: Smoked pork products
Topic: PHOTO GALLERY of Smoked Pork Products
Replies: 98
Views: 61808

Mo' Canadian Bacon

I picked up several large pork loins a few weeks ago and finally had a chance to prep some to make more canadian bacon. First thing to was to cut up manageable sections on the long loin pieces, trim off some of the fat & silver skin. I could've spent much more time trimming off most of the fat, but ...
by NorCal Kid
Wed Feb 20, 2013 15:35
Forum: Hyde Park
Topic: Refuse Corner & Debris Receptacle
Replies: 168
Views: 52744

I only hope and pray that no one dredges up any of MY history from a quarter century ago (or more!). :oops: I'm a big believer in NOT sitting on the Judgement throne. Lord knows, I NEED forgiveness. As Christ Himself put it: "Do not judge others, and you will not be judged. Do not condemn others, or...