Search found 385 matches

by Baconologist
Fri Aug 29, 2014 11:10
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 107063

Bob K wrote: You may have been better off establishing and ruling your own forum.
That's a great idea...I'm sure he'd have quite a following.
by Baconologist
Wed Aug 27, 2014 19:19
Forum: Suggestions & Feedback
Topic: can't send pm
Replies: 2
Views: 3264

The message will remain in your Outbox until the recipent reads it....then it moves to your Sentbox.
by Baconologist
Wed Aug 27, 2014 02:33
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 107063

Chuckwagon wrote:I had recently been kicked off that site for telling some "intellectual" that his sausage looked like something I scraped off my boot before I stepped up on the porch!
I hope you'll post some photos of your projects....I'm sure members here would love to see them.



Thanks!
by Baconologist
Sun Aug 24, 2014 13:29
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 107063

I think that Redzed will make a great moderator.
by Baconologist
Sat Aug 23, 2014 02:48
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 66856

Re: More Information on Nitrate/Nitrite CURES

Cure #2 This cure is a blend of salt and sodium nitrite and sodium nitrate. The salt is added as a carrier and to make it easier to measure. In the United States it is dyed pink, so chefs and the home user will not mistake it for salt or sugar. It goes by several different brand and generic names, ...
by Baconologist
Sun Aug 03, 2014 20:39
Forum: Sausages
Topic: Sous Vide for collagen casings
Replies: 13
Views: 7061

In spite of the name, sealing the bag with vacuum isn't a requirement.
Sous vide is a great way to cook sausages....collagen or natural casings work fine.
by Baconologist
Sat Aug 02, 2014 23:51
Forum: Sausages
Topic: Halusia's Kabanosy
Replies: 20
Views: 16089

Looks great!
I'm glad to see these made with traditional sheep's casings rather than the collagen craziness that's become popular.
by Baconologist
Sun Jul 27, 2014 09:45
Forum: Sausages
Topic: [USA] Wild Boar Italian
Replies: 7
Views: 4339

Heysawhorseray,

Good looking sausage!

Because of the freeze resistance shown by sylvatic species of Trichinella, freezing of meat from wild game is not uniformly reliable.

Cooking to safe tempperature is the recommended method of destroying Trichinella in wild game.
by Baconologist
Sun Jul 27, 2014 09:20
Forum: Microbiology of meat and products
Topic: Yogourt as starter culture in sausage making
Replies: 83
Views: 67425

redzed,
Awesome thread!
Great information!
Thanks for sharing!

L. rhamnosus is readily available locally.
by Baconologist
Sun Jul 27, 2014 09:13
Forum: Hardware
Topic: Pro smoker 100
Replies: 27
Views: 13173

What are the inside dimensions of this smoker?
by Baconologist
Sun Jul 27, 2014 09:10
Forum: School of Domestic Meat Processing
Topic: Technological Videos
Replies: 41
Views: 51016

Sounds awesome.
Here's one vote for English sub-titles or dubbing in an English language dialogue.

:wink:
by Baconologist
Sun Jul 27, 2014 09:06
Forum: Dry Cured Meats and Sausages
Topic: Good versus Evil (bacteria, that is)
Replies: 7
Views: 4151

Good question for a microbiologist.

:wink:
by Baconologist
Sun May 18, 2014 16:51
Forum: Technology basis
Topic: first time coldsmoking sausage, dont want to kill wife and c
Replies: 24
Views: 15752

There is also an obvious error in the Russian sausage recipe in adding 5g of Cure 2 nitrite to 1kg. That works out to 312.5 ppm only with the nitrite, the additional nitrate content in Cure 2 take it into the danger zone. Most Polish recipes (that is sausage made in Poland), have a nitrite content ...
by Baconologist
Sun May 18, 2014 12:31
Forum: Technology basis
Topic: first time coldsmoking sausage, dont want to kill wife and c
Replies: 24
Views: 15752

Yep, it's a heck of a lot of salt.
Not unlike most of his similar recipes.
by Baconologist
Sun May 18, 2014 11:49
Forum: Technology basis
Topic: first time coldsmoking sausage, dont want to kill wife and c
Replies: 24
Views: 15752

slickric , I do a lot of cold smoking, the flavor is much different from that of hot smoking. I use different methods depending on the particular sausage/meat and what exactly I'm trying to achieve. It can be as simple as cold smoking fo 10-12 hours and then gently finishing the sausage to safe tem...