Search found 490 matches

by Devo
Wed Jan 10, 2018 01:37
Forum: Hardware
Topic: Apera PH60S pH Meter
Replies: 31
Views: 6492

I need to stop dreaming about this place and posting in my sleep LOL
Now I have to go back to bed to remember what it was I posted.
by Devo
Tue Jan 09, 2018 23:18
Forum: Hardware
Topic: Apera PH60S pH Meter
Replies: 31
Views: 6492

Thought I had a post in here? Or did it get deleted? Or was I just dreaming?
by Devo
Thu Jan 04, 2018 01:00
Forum: Suggestions & Feedback
Topic: can't see pictures + Photobucket fix
Replies: 5
Views: 1300

If you are running Google Chrome just google photobucket hot link fix. Its a add on so you can see the pictures again. I'm sure most every other browser has something similar.
by Devo
Sat Dec 30, 2017 00:56
Forum: Dry Cured Meats and Sausages
Topic: Devo's Country Ham
Replies: 53
Views: 33242

Did some trimming today and slicing. Vac packed a bunch for later. Dam this stuff is good.

Image

Image

Image
by Devo
Fri Dec 29, 2017 02:16
Forum: Dry Cured Meats and Sausages
Topic: Devo's Country Ham
Replies: 53
Views: 33242

Just cleaned this one up tonight. Two years hanging I thought it was time :mrgreen: Going to be hitting the Hobart tomorrow for some thin slices. Has a really nice nutty smell to it, best I can explain anyways. The white fat is soft & creamy. https://i.imgur.com/EOKvJT3.jpg https://i.imgur.com/U5gc2...
by Devo
Wed Oct 25, 2017 15:59
Forum: Sausages
Topic: Question on pepperoni snack sticks...
Replies: 16
Views: 5063

60 minutes at 120* with no smoke to set casings to meat 120 minutes at 130* with hickory smoke from a pellet tray 120 minutes at 140* with smoke until the pellets run out (I run a single section in the pellet tray so figure on about 3 hours smoke total) 60 minutes at 150* Heat at 165* to finish sti...
by Devo
Tue Oct 24, 2017 20:02
Forum: Sausages
Topic: Question on pepperoni snack sticks...
Replies: 16
Views: 5063

60 minutes at 120* with no smoke to set casings to meat 120 minutes at 130* with hickory smoke from a pellet tray 120 minutes at 140* with smoke until the pellets run out (I run a single section in the pellet tray so figure on about 3 hours smoke total) 60 minutes at 150* Heat at 165* to finish stic...
by Devo
Tue Oct 24, 2017 19:53
Forum: Sausages
Topic: Question on pepperoni snack sticks...
Replies: 16
Views: 5063

When ever I do snack sticks it takes an average of 12 hours. Depends on how moist your mix was.

Image
by Devo
Sat Feb 13, 2016 23:48
Forum: Dry Cured Meats and Sausages
Topic: Len Poli's dry cured coppa recipe
Replies: 4
Views: 2612

Just use what makes you happy, its all good. Made that recipe several times. Reading this I just had to slice some up. This I had in the back of my fridge for over a year all vac packed. Yummy good stuff :grin: http://i1337.photobucket.com/albums/o674/smokendevo/20160213_163722.jpg http://i1337.phot...
by Devo
Tue Feb 09, 2016 19:43
Forum: Microbiology of meat and products
Topic: A Question That Was Asked On Another Forum
Replies: 10
Views: 4578

You see thats the part I don't agree with and the debate thats going on at the other forum "well my grandparents and Joe down the street have been using it for ever. Just look at them they are fine." That does not make it right. The guild lines can't be wishy washy like that. Either its OK with the ...
by Devo
Tue Feb 09, 2016 16:56
Forum: Microbiology of meat and products
Topic: A Question That Was Asked On Another Forum
Replies: 10
Views: 4578

Thanks Bob, I also found this and it is a interesting read. Gets into the bacon around page 50

http://lib.dr.iastate.edu/cgi/viewconte ... ontext=rtd
by Devo
Tue Feb 09, 2016 14:31
Forum: Microbiology of meat and products
Topic: A Question That Was Asked On Another Forum
Replies: 10
Views: 4578

Thanks Bob
Would you have a link for that? I would like to review it.
Thanks
by Devo
Tue Feb 09, 2016 13:12
Forum: Microbiology of meat and products
Topic: A Question That Was Asked On Another Forum
Replies: 10
Views: 4578

A Question That Was Asked On Another Forum

OK guys & girls I was going through some posts on another forum and came across this fellows question. I read through the answers but somehow they still left me wondering. So here is his question. Please give me your thoughts on this. I was reading the bacon section of "Home Production of Quality Me...
by Devo
Mon Feb 08, 2016 00:42
Forum: Dry Cured Meats and Sausages
Topic: Devo's Country Ham
Replies: 53
Views: 33242

Who do you think is going to win? Green or white mold :mrgreen: Green is natural mold and the white is left overs from salumi making.

Image
by Devo
Sun Feb 07, 2016 01:41
Forum: Sausages
Topic: Spicy Beef Sticks
Replies: 20
Views: 7725

Well that was expensive, not the product but shipping. Bought a couple of things just to make shipping worth while.
If I survive the taste test when they arrive I will let you know and Redzed I hope you still have my address for that order LOL