Search found 444 matches

by Shuswap
Sun Mar 20, 2016 22:13
Forum: Dry Cured Meats and Sausages
Topic: Len Poli Sopressata recipe
Replies: 17
Views: 6818

redzed wrote:And I know that you like to delve deeper into these processes, so here is your readfing assignment for today.
http://www.intechopen.com...d-meat-products
Thanks - after my nap :mrgreen:
by Shuswap
Sat Mar 19, 2016 14:57
Forum: Dry Cured Meats and Sausages
Topic: Len Poli Sopressata recipe
Replies: 17
Views: 6818

redzed wrote:But LHP is a fast acidifying cuture designed to produce a tangy/slightly sour flavour.
Red what culture would you use to avoid the sour flavour?
Phil
by Shuswap
Wed Mar 09, 2016 16:28
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker Questions
Replies: 13
Views: 4742

LOUSANTELLO wrote:Redzed, Bradley makes a cold smoke attachment. I assume the attachment was made to eliminate temperature increase into the actual oven.
If you are handy, it is very easy to make your own cold smoke attachment for the Bradley - go to youtube if interested.
by Shuswap
Mon Mar 07, 2016 20:11
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker Questions
Replies: 13
Views: 4742

As you know Bob, most folks smoking only use one internal temperature probe, even on the 6 rack model, and there are many discussions as to where to locate it. In the new unit, which is a ten rack, it obviously became necessary to use the 2 probes to better allow the operator to control the uneven h...
by Shuswap
Mon Mar 07, 2016 14:52
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker Questions
Replies: 13
Views: 4742

I also used to smoke with a Bradley but had problems with getting the temp up in it especially when it was loaded. And like most home smokers you have to move the sausages around while smoking as the heat is not distributed evenly. Idon't disagree with Chris which explains the mod to 750Watt heater...
by Shuswap
Sun Mar 06, 2016 15:55
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker Questions
Replies: 13
Views: 4742

How are these Bradley smokers? How easy are they to moved around once assembled? I have the original 4 rack Bradley. Moving it around is easy especially mine now that it sits on a caster mounted table. Check out the Bradley forum as there are a number of mods that can be done to them. Eg, I am upgr...
by Shuswap
Fri Feb 19, 2016 21:02
Forum: Microbiology of meat and products
Topic: Water in dry cured products
Replies: 3
Views: 2360

Me bad :cry: :cry:
by Shuswap
Fri Feb 19, 2016 17:02
Forum: Microbiology of meat and products
Topic: Water in dry cured products
Replies: 3
Views: 2360

Red, I see that the journal you referenced is a free download for us knowledge junkies.
by Shuswap
Sat Feb 13, 2016 05:29
Forum: Dry Cured Meats and Sausages
Topic: Maple Bacon
Replies: 8
Views: 4123

BriCan wrote:it was that the dusting of the spices just eliminates the rub/extra work
With respect Brican that is a distinction with little difference considering it takes at least 3 weeks to make this bacon :roll:
by Shuswap
Fri Feb 12, 2016 18:01
Forum: Dry Cured Meats and Sausages
Topic: Maple Bacon
Replies: 8
Views: 4123

Brican, understood. However, I do have a batch of berkshire bellies on the go using that rub during the first cure week. My understanding of what I've read from you in other threads is that the second week in the fridge is with a "dusting", not rub, of maple sugar. I've made this bacon before and it...
by Shuswap
Fri Feb 12, 2016 15:58
Forum: Dry Cured Meats and Sausages
Topic: Maple Bacon
Replies: 8
Views: 4123

It's out - today on another forum Crustyo44 posted Brican's rub recipe and Robert thanked him for the post: crustyo44 wrote: Here is Robert's Black Forest spice mix. I use it now on a few other EQ cured porky bits. My grandkids love the bacon etc etc. I can't argue with their expertise!!!!!!!!! Chee...
by Shuswap
Tue Feb 09, 2016 17:43
Forum: Dry Cured Meats and Sausages
Topic: Maple Bacon
Replies: 8
Views: 4123

Bob K wrote:Phil-
What did you use for spices?
Let's ask Robert what he uses for his rub
Phil
by Shuswap
Tue Feb 09, 2016 16:21
Forum: Dry Cured Meats and Sausages
Topic: Maple Bacon
Replies: 8
Views: 4123

Timing is everything Robert. Yesterday I trimmed my Berkshire belly and started the cure using your recipe and procedure. It took me several hours of searching all relevant forums on which you have posted snippets about your maple bacon. I assembled them all into a somewhat coherent story and made m...
by Shuswap
Sun Jan 17, 2016 20:43
Forum: Technology basis
Topic: Testing pH
Replies: 30
Views: 13460

I followed that link, great info! There is also a link within the article where you can follow it to the Hanna website and they will give you FREE cleaning and calibration liquid ($50 value!) with a purchase of a PH meter. Might just be the perfect time to get a Hanna 99163 and get the free solutio...
by Shuswap
Sun Jan 17, 2016 16:30
Forum: Technology basis
Topic: Testing pH
Replies: 30
Views: 13460

Testing pH

Our Daily Brine has published a free e-book on how to measure pH in food and drink.

https://ourdailybrine.com/how-to-test-t ... and-drink/