Search found 312 matches

by fatboyz
Mon Jan 02, 2017 15:48
Forum: Microbiology of meat and products
Topic: Surface mold starter question
Replies: 20
Views: 8338

I didn't end up with a heavy white mold across all the chubs. I used a spray bottle to apply and it seems either I put too much on and it just ran off? The top halves don't really have any and the bottom halves have a light dusting. Granted I don't have a formal chamber and the mold wasn't applied u...
by fatboyz
Sun Jan 01, 2017 01:16
Forum: Hyde Park
Topic: Speaking of Prosciutto
Replies: 5
Views: 2904

Here's another variation/use for prosciutto. Jalapeno poppers. Core jalapenos and remove seeds cut in 1/2 or 1/4's depending how big they are, spread some cream cheese on and wrap with prosciutto. Put on cookie sheet and pop under the broiler for a few minutes!! dang they're fantastic.
by fatboyz
Sat Dec 24, 2016 00:01
Forum: Hardware
Topic: Weston stuffer
Replies: 8
Views: 4098

I use that leftover bit for sausage rolls. I buy the frozen puff pastry and then roll it out, put the sausage across it in a long thin sausage roll, roll up the pastry, and cut it in bite size bits. Twenty min at 400F in the oven, yummy!
by fatboyz
Fri Dec 23, 2016 20:24
Forum: Hyde Park
Topic: Merry Christmas
Replies: 13
Views: 8801

Merry Christmas everyone. Thanks to the mods for making this site possible. Enjoy your holidays and time with family.
by fatboyz
Fri Dec 23, 2016 20:22
Forum: Microbiology of meat and products
Topic: Surface mold starter question
Replies: 20
Views: 8338

Thanks for the info Bob! Merry Christmas.
by fatboyz
Fri Dec 23, 2016 14:57
Forum: Microbiology of meat and products
Topic: Surface mold starter question
Replies: 20
Views: 8338

For storage do you peel the casing off and vac pac?
by fatboyz
Thu Dec 22, 2016 20:47
Forum: Microbiology of meat and products
Topic: Surface mold starter question
Replies: 20
Views: 8338

When it's done and you want to slice it do you wash the mold off then ppel the casing off or just peal the casing off with the mold on it?
by fatboyz
Thu Dec 22, 2016 02:14
Forum: Microbiology of meat and products
Topic: Surface mold starter question
Replies: 20
Views: 8338

Surface mold starter question

Applied some surface culture to my Genoa today. This is my first time using a surface culture. I diluted it in a spray bottle and applied it. How long does it usually take to start seeing mold growth development.
Thanks
by fatboyz
Mon Dec 19, 2016 20:23
Forum: Sausages
Topic: It's a sausage making weekend!
Replies: 14
Views: 5632

Thanks Red. Yes the plastic is my fermenting chamber. Until I get something more formal it's working. I have a pail of water on the inside and adjust the temp. in the shed itself.starting PH was 5.7. We'll see how it goes.
by fatboyz
Mon Dec 19, 2016 15:17
Forum: Sausages
Topic: It's a sausage making weekend!
Replies: 14
Views: 5632

Butterbean, it warmed up sunday, but has been -30 for two weeks!
by fatboyz
Mon Dec 19, 2016 15:15
Forum: Hyde Park
Topic: Santa was busy today
Replies: 7
Views: 3404

Looks nice. I make a jalapeno cheese deer summer sausage just like that.
by fatboyz
Mon Dec 19, 2016 01:48
Forum: Sausages
Topic: It's a sausage making weekend!
Replies: 14
Views: 5632

Oh ya, I also smoked the deer speck! Brats are a standard type recipe. Maple Breakfast are a halfords mix with extra maple sugar flavoring. Garlic ring is a Halford ukrainian garlic with an extra 1g/kg of garlic, Kubi's I just added 10% mozza cheese, stuffed into a 90mm water proof casing for poachi...
by fatboyz
Mon Dec 19, 2016 01:44
Forum: Sausages
Topic: It's a sausage making weekend!
Replies: 14
Views: 5632

So finished up, here is the weekend accomplishments. Cut and vac packed the semi dry pepper salami. made 10 pounds of Bratwurst, 10 pounds of Maple Breakfast, 12 pounds of garlic rings, 12 pounds of cheese Kubi burgers, 15 pounds of Jalapeno cheese smokies and 10 pounds of Genoa. Pepper salami http:...
by fatboyz
Sun Dec 18, 2016 18:01
Forum: Hyde Park
Topic: Salt and cheese question
Replies: 5
Views: 3063

Red is the more salt when poaching because some would be "boiled" out, I know you don't actually boil it but I didn't know what other word to use. lol
by fatboyz
Sun Dec 18, 2016 04:06
Forum: Hyde Park
Topic: Salt and cheese question
Replies: 5
Views: 3063

I add cheese all the time. I make a beautiful Jalapeno summer sausage. I add 10% cheese and have used sharp cheddar, pepper jack, and jalapenojack and never had saltiness issues.