Search found 385 matches

by Baconologist
Sun Sep 07, 2014 18:58
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 119897

Sorry Guys! It was NOT intentional that my resurfacing should trigger a rawing War of Sausages or Bacon-Slandering-Campain (the reasons of which I am actually quite unaware!). Please know I DO NOT make any claims to be an authority - but if I can contribute with some experience and share observatio...
by Baconologist
Sun Sep 07, 2014 16:13
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 119897

Anyway, back to the topic at hand...

Here's some useful advice in regards to beef middles from fellow forum member Story28...

http://wedlinydomowe.pl/en/viewtopic.php?t=7123
by Baconologist
Sun Sep 07, 2014 01:55
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 119897

Welcome back Igor......
It's great to have you back...we need more folks here with REAL expertise like you and Chris!!!!
by Baconologist
Sun Aug 31, 2014 03:08
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 119897

ssorllih wrote:geez Bob, You are sooo helpful on this forum.

Thanks Ross!
And so are you! :wink:
ssorllih wrote:I have to agree with Chuckwagon.
by Baconologist
Sun Aug 31, 2014 02:09
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 119897

redzed wrote:
Baconologist wrote:Butts vary wildly in their fat content in this area (generally 15% to 30%) you'll just have to experiment and see what works best for you.
Was than an echo? :lol:
I guess we're in agreement. :mrgreen:
by Baconologist
Sun Aug 31, 2014 01:07
Forum: For beginners
Topic: Boston Butt % of fat
Replies: 18
Views: 10715

Butts vary wildly in their fat content in this area (generally 15% to 30%) you'll just have to experiment and see what works best for you.
by Baconologist
Sun Aug 31, 2014 01:04
Forum: Curing chambers and Related Equipment
Topic: Dehumidifying problemm
Replies: 48
Views: 38693

That looks real good resistbody!
by Baconologist
Sun Aug 31, 2014 01:01
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 119897

Re: a plea for compromise in the Moderator War

The first item that comes to mind is the project area. There was a Project B2 which, it would appear, was headed toward semi-dried and dried, fermented sausages. Then, there`s the new Project KB, covering basics. Both are the brainchild of Chuckwagon, who should continue moderating them, utilizing ...
by Baconologist
Sun Aug 31, 2014 00:58
Forum: Hardware
Topic: Lem #8 Grinder
Replies: 4
Views: 3416

Gulyás wrote: At the end you can also trow in some ground meet to clear the left over piece, so when you take it apart, you have only ground meet in it.
Yes, that's what I do.
LEM makes a good grinder.
by Baconologist
Fri Aug 29, 2014 20:04
Forum: For beginners
Topic: Kitchen Aid speed
Replies: 1
Views: 1724

From the manual......
"Cut food into small strips or pieces
and feed them into hopper. Meat
should be cut into long narrow strips.
Turn mixer to Speed 4 and feed food
into hopper using food pusher. Never
put your fingers in the hopper."
by Baconologist
Fri Aug 29, 2014 11:28
Forum: For beginners
Topic: Question about Polish Sausage Keilbasa
Replies: 9
Views: 5008

What redzed said.
by Baconologist
Fri Aug 29, 2014 11:27
Forum: Dry Cured Meats and Sausages
Topic: Wine in salami? Why not sweet?
Replies: 12
Views: 10620

It's your sausage, use whatever wine makes you happy.
Don't let anybody tell you what's best for you.
I do agree that it's a good idea to keep the amount of wine to a minimum.
by Baconologist
Fri Aug 29, 2014 11:21
Forum: Other products
Topic: Ross's Maryland Bakery
Replies: 471
Views: 192135

Looks good Ross.
by Baconologist
Fri Aug 29, 2014 11:14
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 119897

Just agreeing with a fellow member.
by Baconologist
Fri Aug 29, 2014 11:12
Forum: Dry Cured Meats and Sausages
Topic: How long to dry Krakowska?
Replies: 17
Views: 14707

Sounds good Jim.