Search found 499 matches

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: 29762

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: 7802

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: 12588

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: 12588

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: 6450

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: 6450

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: 5557

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: 5557

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: 4295

Image
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by Devo
Sun Mar 15, 2015 05:15
Forum: Sausages
Topic: 16 lbs. of kielbasa hitting the smoker
Replies: 2
Views: 4295

16 lbs. of kielbasa hitting the smoker

Wanted to do kielbasa and SS today. Got a late start this morning. (2 many beers last night) So I did manage to get my kielbasa mixed up and stuffed into 35-38 hog casings. I have 47mm X 20m Nitta Smoketone Rounds for kielbasa but still like the natural casings even if they are not as big in dia. Re...
by Devo
Sat Mar 14, 2015 14:04
Forum: Hyde Park
Topic: Tropical Cyclone Pam
Replies: 2
Views: 3670

Tropical Cyclone Pam

Not sure if any of our down under members live close to this but I hope you guys & girls are OK. Heard another one is brewing up to so take care. Tropical Cyclone Pam, one of the most powerful storms ever to make landfall, strikes Vanuatu, a group of islands northeast of Brisbane, Australia. Aid wor...
by Devo
Wed Mar 11, 2015 20:48
Forum: Dry Cured Meats and Sausages
Topic: Devo's Country Ham
Replies: 55
Views: 39365

Now This Is Just Awesomeness

About 12 hours of cold smoke yesterday and another 10-12 hours of smoke today we have some really nice looking smoked ham. Going to be really hard to wait till next Christmas to sample All hung up in the basement for the aging part. https://lh5.googleusercontent.com/-OFh-KOXC2O8/VQCXxEAggeI/AAAAAAAA...
by Devo
Wed Mar 11, 2015 14:16
Forum: Dry Cured Meats and Sausages
Topic: Devo's Country Ham
Replies: 55
Views: 39365

Devo- That Red Cedar is quite aromatic and may be absorbed by the Ham? You could probably seal it with a clear coat Ham Looks Great!!!! Or I can just cold smoke the inside of it so it smells wonderful :) Not even sure if I am going to use it yet as the part of the basement/crawlspace might just wor...
by Devo
Wed Mar 11, 2015 13:41
Forum: Dry Cured Meats and Sausages
Topic: Devo's Country Ham
Replies: 55
Views: 39365

Start of day two. This will be the final smoke. Getting a very nice smoky color to it. https://lh5.googleusercontent.com/-mMPre3afwBw/VQA1DFd5QWI/AAAAAAAAQQg/G5ljdTZTEzg/w366-h553-no/DSC_0035.JPG https://lh3.googleusercontent.com/-a7Y-Dx4vFz8/VQA1C0BggVI/AAAAAAAAQQc/M_jdikXrPzk/w366-h553-no/DSC_0036...
by Devo
Wed Mar 11, 2015 13:26
Forum: Dry Cured Meats and Sausages
Topic: Devo's Country Ham
Replies: 55
Views: 39365

Temp will hang anywhere between 55-(now) to around 65-(summer). R/H right now from my tests have been around 60% so I'm not to concerned. My house was built in sections. First part was the old farm house way back when and they never had a basement. Just a crawl space. This is accessed from the new p...