Search found 444 matches

by Shuswap
Tue Dec 29, 2015 16:11
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAI drybag questions
Replies: 22
Views: 9561

http://i245.photobucket.com/albums/gg69/shuwap2/Sausages/Longaniza_zpsnfeyulvf.jpg http://i245.photobucket.com/albums/gg69/shuwap2/Sausages/Longaniza_zpsnfeyulvf.jpg Jan is right that the Umai bag does not remain tight to the meat when drying. To lose weight the meat is shrinking in volume but the ...
by Shuswap
Thu Dec 03, 2015 16:33
Forum: Dry Cured Meats and Sausages
Topic: PUSKA - Traditional Bulgarian Christmas Sausage
Replies: 7
Views: 4773

It will be interesting to see if the recipe includes a cure or relies solely on the high salt content
by Shuswap
Wed Nov 18, 2015 15:50
Forum: Books&Videos of meat processing
Topic: The Meat Processor's Journal
Replies: 2
Views: 3128

Thanks for posting Red
by Shuswap
Mon Sep 28, 2015 14:49
Forum: Smokehouses. Construction and Maintenance.
Topic: Finished Smokehouse - pic heavy
Replies: 10
Views: 9964

Nice work - lots of capacity there - looking forward to photos with product in the smokehouse
by Shuswap
Mon Apr 13, 2015 19:52
Forum: Hyde Park
Topic: Cornucopia
Replies: 6
Views: 4794

el Ducko wrote:Hey, Phil,
Here's what you and Marilyn just missed on your Texas trip last year. This is our front yard. Great year for bluebonnets. Come back soon. It's always sausage and BBQ season here.
Not too soon Duk or we would miss the magnificant blooms of the orchards in the area. :cool:
by Shuswap
Wed Apr 08, 2015 04:51
Forum: Hyde Park
Topic: Cornucopia
Replies: 6
Views: 4794

Hah - income tax :shock:
by Shuswap
Tue Apr 07, 2015 22:14
Forum: Hyde Park
Topic: Cornucopia
Replies: 6
Views: 4794

redzed wrote:Working 14hrs a day until April 30.
Well Red it can't be mushroom picking that's keeping you that busy. I know the weather's been great out there but too early for your other hobby :grin:
by Shuswap
Tue Apr 07, 2015 17:59
Forum: Hyde Park
Topic: Cornucopia
Replies: 6
Views: 4794

Cornucopia

Just put fresh sweet Italian sausage patties into the freezer prior to vac sealing. Meanwhile a fresh pork picnic with bone in is in the slow cooker for the day after spending the night in the fridge with a dry rub over Worcestershire sauce. Thursday take Slim Jims, Canadian bacon and smoked salmon ...
by Shuswap
Fri Mar 27, 2015 18:33
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My Coppa In The Dry Bags UPDATES
Replies: 39
Views: 24835

Devo, I am in the 3rd week of drying my coppa. My target weight loss is 35% but I see you went to 43%. If you wouldn't go that high again what would be your target :?:
by Shuswap
Thu Mar 26, 2015 14:48
Forum: Dry Cured Meats and Sausages
Topic: Culatello
Replies: 40
Views: 24480

It slays me to see Brican tagged as a Beginner on this site - ya, I know its because the number of his posts :lol:
by Shuswap
Wed Mar 18, 2015 20:02
Forum: Smokehouses. Construction and Maintenance.
Topic: Croatian Cold Smoker 5 Metres High
Replies: 13
Views: 9660

Ant wrote:2. Never use black pepper if you plan to freeze your sausages, as the black pepper will go acidic over time. Although you can still eat the sausages, apparently it is really bad for your stomach.
I'd like to know if this is fact or fiction - any opinions :roll:
by Shuswap
Mon Mar 16, 2015 17:52
Forum: Hyde Park
Topic: Casing Tenderness
Replies: 8
Views: 5326

Devo that's pretty much the same info as all casing vendor's fact pages.
by Shuswap
Mon Mar 16, 2015 17:47
Forum: Hyde Park
Topic: Casing Tenderness
Replies: 8
Views: 5326

redzed wrote:What kind of "tenderizer"?
All we get is what is between the quotes in my post.
by Shuswap
Mon Mar 16, 2015 15:50
Forum: Hyde Park
Topic: Casing Tenderness
Replies: 8
Views: 5326

Casing Tenderness

I`m fussing over casing tenderness in fresh sausage. I get that you shouldn't use too high a heat when cooking. DeWied International advises that casings can be made more tender by: "Soak casings using a tenderizer. This must be carefully monitored to avoid making the casings too weak to stuff. Use ...
by Shuswap
Tue Mar 10, 2015 20:00
Forum: Hyde Park
Topic: Risk of Using Reactive Materials
Replies: 2
Views: 2687

Risk of Using Reactive Materials

This article is from AmazingRibs. Com: http://tinyurl.com/pcvqxz6 Beware The "Lasagna Cell": How Some Metals Can Ruin Your Meal And When Even A Non-Reactive Pan Can Be A Hazard I`m sure our friend El Ducko of Texas Hill Country (the chemical enginee), doesn`t use the "Texas Crutch" mentioned in the ...