Search found 490 matches

by Devo
Thu May 14, 2015 23:49
Forum: Dry Cured Meats and Sausages
Topic: Devo's Country Ham
Replies: 53
Views: 33242

Bob K wrote:RD-
You can make a dry cured ham in less than a year however the flavor improves with age.
Now you tell me :grin:
by Devo
Thu Apr 30, 2015 12:23
Forum: Hardware
Topic: Chinese bowl cutter
Replies: 23
Views: 20945

Well heck Red I could have sent you a picture of a empty wooden box if I knew you where going to pay me the money :razz:
Hope it all turns out to be a good investment for you.
by Devo
Fri Apr 24, 2015 18:07
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Genoa salami In 50 MM bags
Replies: 15
Views: 12241

Three months later and this stuff is finally done. Lost 40% weight. Dang this stuff took a long time. Pretty good tasting, it will go good with some wine and cheese. https://lh4.googleusercontent.com/-q16ARLfRESI/VTp0EQDmP2I/AAAAAAAAQqY/y8T6kCOtRR4/w702-h465-no/DSC_0016.JPG https://lh4.googleusercon...
by Devo
Mon Apr 20, 2015 17:18
Forum: Dry Cured Meats and Sausages
Topic: I didn't use Dextrose with Bactoferm F-RM-52
Replies: 2
Views: 2621

Nope;did you add any kind of sugar to the recipe? If not I would say no it will not do its job but I will let the more learned reply to your problem.
by Devo
Fri Mar 27, 2015 18:43
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My Coppa In The Dry Bags UPDATES
Replies: 39
Views: 25345

redzed wrote:Perfecto! Looks superb Devo. Did you equalize it at all by vaccuum packing?
It just got vac sealed this morning. Not that it needs it but hey what the heck.
by Devo
Fri Mar 27, 2015 18:39
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My Coppa In The Dry Bags UPDATES
Replies: 39
Views: 25345

My first one I believe was around 38% and this one just over 43%. To me I like it dryer and if I decide to do another I will go 45%. So for my tastes I will not go lower than 40%. I believe even in a curing chamber the normal time is around 4 months so this one seems much better than the first. Just...
by Devo
Fri Mar 27, 2015 18:13
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My Coppa In The Dry Bags UPDATES
Replies: 39
Views: 25345

I took my second one a full 4 months. It finished off at just over 43%. I like the texture on this one much better than the first one. A little dryer but still nice and moist. https://lh3.googleusercontent.com/-I4f2JOJ0o3A/VRWLVR4UJmI/AAAAAAAAQcw/--RXiv304Bc/w622-h553-no/Untitled-1.jpg https://lh4.g...
by Devo
Tue Mar 24, 2015 16:05
Forum: BBQ
Topic: Drum Smoker BBQ
Replies: 1
Views: 7190

Drum Smoker BBQ

Found a small beef roast in the back of the freezer. Can't remember what they called it but it was one I had bought on sale. So Sunday around 12:30 PM I fired up the Pit Barrel Cooker (UDS 30 gal.) with Kingsford Charcoal. I had already the night before gave the roast a good rub of tatonka dust and ...
by Devo
Mon Mar 23, 2015 12:15
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAI bags in curing chamber: higher temp & humidity?
Replies: 11
Views: 10715

All of mine are in the fridge. They average between 24%-32%. That also has me concerned and the different drying times. It really shouldn't be such a large difference being it was all made from the same batch and in the same place in the fridge. Yours look wonderful.
by Devo
Sun Mar 22, 2015 22:34
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAI bags in curing chamber: higher temp & humidity?
Replies: 11
Views: 10715

Red, the Genoa that I did 7 in all 3 of them the casings did not shrink with the meat. The other 4 look wonderful. Yesterday I undid the strings and wrapped them back up as tight as possible. Even doing this there seems to be air in there that I can't get rid of. Going to play it out and see just ho...
by Devo
Mon Mar 16, 2015 18:06
Forum: Hyde Park
Topic: Casing Tenderness
Replies: 8
Views: 5461

So where are you getting your casings from? Have you tried a different supplier?
The kielbasa I just did has a nice snap to it when not cooked.
Last night I pan fried some for dinner and the casings seemed a little tougher but not to the point that I disliked them.
by Devo
Mon Mar 16, 2015 17:39
Forum: Hyde Park
Topic: Casing Tenderness
Replies: 8
Views: 5461

Here is a whole lot of info on casings

http://www.alliedkenco.com/naturalcasingfaq.aspx
by Devo
Mon Mar 16, 2015 14:50
Forum: Sausages
Topic: Today Is Summer Sausage Day
Replies: 5
Views: 4753

Great taste and these larger Dia. casings peel off perfect. Going to be some good lunch meat for awhile. https://lh6.googleusercontent.com/-vOw9UsOWYuc/VQbbs7yAyJI/AAAAAAAAQaM/qBTEci3OHWs/w835-h553-no/DSC_0071.JPG https://lh5.googleusercontent.com/-KUorGuyb2yw/VQbbspD8vpI/AAAAAAAAQaI/KLq8MqTLoZY/w83...
by Devo
Sun Mar 15, 2015 20:09
Forum: Sausages
Topic: Today Is Summer Sausage Day
Replies: 5
Views: 4753

Today Is Summer Sausage Day

Still had around 9 lbs. of deer meat and 8 lbs. of ground pork left over so I made up a batch of SS. Was going to use standard SS casings but than I remembered I had some bologna JUMBO RED FIBROUS CASINGS so this worked out very well. Two casings used up the whole mix. The only problem was I couldn'...
by Devo
Sun Mar 15, 2015 16:08
Forum: Sausages
Topic: 16 lbs. of kielbasa hitting the smoker
Replies: 2
Views: 3846

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