Search found 290 matches

by fatboyz
Fri Apr 20, 2018 13:53
Forum: Hyde Park
Topic: Top 5 Items You make
Replies: 8
Views: 2194

Hands down:
Ukrainian Garlic Sausage
Weisswurst
Jalapeno Cheese Smokes
Maple Breakfast sausage
Schinkenspeck.
by fatboyz
Wed Feb 21, 2018 03:54
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 292542

We've got close to 3 feet, and it's been -30 or colder for the last 2 1/2 months! I'm tired of winter. I want to go to Georgia or Arizona and shoot hogs!!
by fatboyz
Tue Feb 13, 2018 02:17
Forum: Smoked pork products
Topic: My Bacon Smoke
Replies: 32
Views: 5250

If you just cold smoke it are you going to hang it to dry like Shinkenspeck? If it's just cold smoked it's not ready to eat?
by fatboyz
Wed Jan 24, 2018 02:23
Forum: Dry Cured Meats and Sausages
Topic: Bacon Recipe?
Replies: 10
Views: 2095

I posted earlier about bring and got a bit of a rant. I talked to my Swiss butcher buddy about what they did. They made a brine that was between 7 and 8% salt. they used it for hams, bacon hocks and what not. They ran it through their brine injection machine then through it in a tub with all the ext...
by fatboyz
Sat Jan 13, 2018 16:04
Forum: For beginners
Topic: Making a No Tang Sausage
Replies: 8
Views: 1905

Bob and Red might correct me if I'm wrong, but I thought the tangy taste was a result of the dropping PH. This is especially noticeable in sausages made in Canada and the US that use rapid acidifiers like GDL. Dropping the ph below the 5.3 mark can result in "tang". Using GDL to drop the PH you ferm...
by fatboyz
Sat Jan 13, 2018 02:29
Forum: Smoked pork products
Topic: salt percentage for brining
Replies: 8
Views: 1887

Got a hold of the Swiss fellow that had the shop that burnt. Their brine was 7-8% salt. Small pieces brined in a big tank for about 5 days. All bigger pieces, bacon , ham , etc went through the big brine injector machine then into that tank. Again 3-5 days.
by fatboyz
Fri Jan 12, 2018 02:33
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: 1st Lonzino / Umai Bag
Replies: 7
Views: 2206

I leave all mine, speck etc 4-5 weeks in the bag in the fridge.
by fatboyz
Thu Jan 11, 2018 01:54
Forum: Smoked pork products
Topic: salt percentage for brining
Replies: 8
Views: 1887

The local swiss butcher here did lots of brined and smoked racks of ribs, loins and bacon. Ribs were fantastic. Unfortunately they had a fire Last Jan. and are out of business.
by fatboyz
Wed Jan 10, 2018 02:17
Forum: Smoked pork products
Topic: salt percentage for brining
Replies: 8
Views: 1887

salt percentage for brining

I want to brine cure some ribs and belly. I have a salinity meter as in the past I was guessing and it was too salty.Is there a general guideline for percent salt in equilibrium brining?
by fatboyz
Sun Jan 07, 2018 18:55
Forum: Smoked pork products
Topic: My Sweetheart ham
Replies: 7
Views: 1608

Kijek, at -1 that's when we decide we need long pants LOL. It's been -35 since before Christmas, just warmed up to -15 this weekend. I have a roaster I poach in but prefer to finish in the smoker if I can. It kind of had a nice glaze to it. I don't have a sous vide but had thought about re vac packi...
by fatboyz
Sun Jan 07, 2018 04:44
Forum: Smoked pork products
Topic: My Sweetheart ham
Replies: 7
Views: 1608

Laftpig, here is the recipe I used.
http://wedlinydomowe.pl/en/viewtopic.ph ... theart+ham
It's a dry cure.I smoked it for about 4 hrs at 130 then turned the smoker up to 180and finished to an IT of 71C.
by fatboyz
Sun Jan 07, 2018 00:43
Forum: Smoked pork products
Topic: My Sweetheart ham
Replies: 7
Views: 1608

My Sweetheart ham

Hey fellas. Just finished some sweetheart ham. I used Butterbean's recipe and a full loin I had from the hog I butchered in Nov.
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by fatboyz
Thu Jan 04, 2018 14:46
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 292542

That's a great price.Wish we had them here. What would they weigh on average, about 20 pounds? I'll have to wait until my local hog farmer has one with a bad front leg so I can get a deal. I usually get a market hog for 100 or less.
by fatboyz
Mon Jan 01, 2018 15:50
Forum: Announcements
Topic: Happy New Year
Replies: 3
Views: 1093

Happy New Year everyone. may all your Brats be juicy and your Salami's stay hard!!
by fatboyz
Sun Dec 31, 2017 19:29
Forum: Venison and Other Game
Topic: Wild sheep meat pies.
Replies: 3
Views: 916

This wouldn't be classed as Mutton, this would be lamb. This was a ewe lamb so very tender. Much closer in taste to young venison. Very simple spices for this. Fried onions and some bacon, a little celery, and sheep, salt pepper, garlic and smoked Paprika. I did use beef stock for the liquid. Very n...