Search found 444 matches

by Shuswap
Sun Mar 08, 2015 15:30
Forum: Hyde Park
Topic: Eagle pictures
Replies: 3
Views: 2625

Nice shot of the bald eagle Devo. Where we live, they fly around here all the time. I sometimes have to step back and think how lucky we are, being so much insulated from the $hit that is going on everywhere else. Red, isn't it herring season now when hundreds of eagles gather at Englishman River o...
by Shuswap
Fri Mar 06, 2015 15:50
Forum: Dry Cured Meats and Sausages
Topic: Bio Cultures by Chr. Hansen
Replies: 30
Views: 48636

Red the note on storeage is interesting as it says the shelf life is 6 weeks if stored above 41F. This should mean that time in shipping to us is not critical if we store it in the freezer. Agreed :?:
by Shuswap
Fri Mar 06, 2015 15:42
Forum: Hyde Park
Topic: Happy birthday!
Replies: 127
Views: 73854

Happy belated birthday, Phil. Come back and see us again this year. We need to talk Umai. Russ & Betsy :mrgreen: Hey Russ & Betsy thanks for that :grin:We were hoping a trip north to BC might be in the works for you folks. If you follow the weather you might have noticed that BC has had a phenomena...
by Shuswap
Thu Mar 05, 2015 15:21
Forum: Hyde Park
Topic: Happy birthday!
Replies: 127
Views: 73854

Thanks for the birthday wishes - we went away for the weekend for some r&r as we are in the midst of replacing our water system which originates in a spring 1500 feet away and crosses a road - very messy :twisted: However, last night on instructions from DW I pulled a loin from the freezer to replen...
by Shuswap
Thu Feb 26, 2015 18:30
Forum: For beginners
Topic: Franco's Cumberland Sausage
Replies: 2
Views: 2416

Devo I just finished linking and vacuum sealing. They are so delicious I figurred limiting what is in the bag at any one time helps keep us under control :smile:
by Shuswap
Thu Feb 26, 2015 17:27
Forum: For beginners
Topic: Franco's Cumberland Sausage
Replies: 2
Views: 2416

Franco's Cumberland Sausage

I made Franco`s Cumberland Sausage from Len Poli using the percentages provided to make 6 pounds of delicious fresh sausage. :razz:

Image
by Shuswap
Sun Feb 22, 2015 23:24
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My Journey with UMAi Bags
Replies: 124
Views: 63564

Red, I had the supplier cut the side into primal cuts. I can't answer about the rib cut and didn't get anything from above the shoulder. I was interested in your post about how far back the shoulder is cut in different countries.
by Shuswap
Sun Feb 22, 2015 20:59
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My Journey with UMAi Bags
Replies: 124
Views: 63564

Good goin' Phil! Ya probly nevir tought you'd be a butcher at yer age did ya? [url=http://www.sherv.net/cm/emoticons/shocked/cant-believe-my-eyes-smiley-emoticon.gif]Image [/URL] And that is one big coppa! The coppa was 1650g and should be a kilo when finished - the price of a kilo of capicola at t...
by Shuswap
Sun Feb 22, 2015 01:46
Forum: Dry Cured Meats and Sausages
Topic: spanish chorizo - what choice of wood for cold smoke
Replies: 9
Views: 6000

Shushwap, if you are using white oak lumber milled commercially, I would be careful. Often ammonia and other chemicals are used in the milling process. Some time ago I made a cylindrical cover to to press sauerkraut out of brand new "unfinished" oak flooring boards. Had to throw out 50lbs of shredd...
by Shuswap
Sat Feb 21, 2015 15:14
Forum: Dry Cured Meats and Sausages
Topic: spanish chorizo - what choice of wood for cold smoke
Replies: 9
Views: 6000

I`m looking into using oak for smoking. I'm making a set of white oak dining chairs and am collecting all the sawdust from the machine operations. However, I've been wondering about how the high tannin content of the oak might affect the flavor. It enhances the flavor of my red wine :razz: Most of w...
by Shuswap
Sat Feb 21, 2015 00:47
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My Journey with UMAi Bags
Replies: 124
Views: 63564

A Fun Day - Capicol

Today I butchered out a pork shoulder and prepared a capicola. Prep was again watching the video recommended by Red. First was separating the coppa from the shoulder. Then removing the blade - fare for the first time - it`s bagged for soup. The balance was cut up for sausage - very lean so will have...
by Shuswap
Sun Feb 15, 2015 20:53
Forum: For beginners
Topic: Dry cure skin-off ham?
Replies: 16
Views: 10455

Gee farmboy it sounds just like home - we are out of egg layers and meat birds because of onerous regs and governments distaste for small producers. :twisted:
by Shuswap
Sun Feb 15, 2015 18:53
Forum: Hyde Park
Topic: Ground Beef
Replies: 1
Views: 2585

Ground Beef

You may have noticed that Red never misses an opportunity to scorn on using store bought ground beef in sausage making. I`ve been reading about what lies behind his strong feelings and here is Meathead Goldwyn`s answer on amazingribs.com for your edification and entertainment: http://amazingribs.com...
by Shuswap
Sun Feb 15, 2015 18:47
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My Coppa In The Dry Bags UPDATES
Replies: 39
Views: 25068

https://www.youtube.com/watch?v=utfdbqCVmyE https://www.youtube.com/watch?v=-FQ61QZM9Gg http://curedmeats.blogspot.ca/2007/10/coppa-butchery-how-to-harvest-one.html Hope this helps Devo! I'm thawing the pork shoulder from the side we bought late last Fall and am looking forward to taking it apart. ...
by Shuswap
Sat Feb 14, 2015 21:02
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My Coppa In The Dry Bags UPDATES
Replies: 39
Views: 25068

When we lived on Vancouver Island we only used long johns for Christmas styockings :grin: