Search found 512 matches
- Wed Jan 24, 2018 02:23
- Forum: Dry Cured Meats and Sausages
- Topic: Bacon Recipe?
- Replies: 10
- Views: 5442
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...
- Sat Jan 13, 2018 16:04
- Forum: For beginners
- Topic: Making a No Tang Sausage
- Replies: 8
- Views: 4685
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...
- Sat Jan 13, 2018 02:29
- Forum: Smoked pork products
- Topic: salt percentage for brining
- Replies: 8
- Views: 8251
- Fri Jan 12, 2018 02:33
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: 1st Lonzino / Umai Bag
- Replies: 7
- Views: 8522
- Thu Jan 11, 2018 01:54
- Forum: Smoked pork products
- Topic: salt percentage for brining
- Replies: 8
- Views: 8251
- Wed Jan 10, 2018 02:17
- Forum: Smoked pork products
- Topic: salt percentage for brining
- Replies: 8
- Views: 8251
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?
- Sun Jan 07, 2018 18:55
- Forum: Smoked pork products
- Topic: My Sweetheart ham
- Replies: 7
- Views: 7367
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...
- Sun Jan 07, 2018 04:44
- Forum: Smoked pork products
- Topic: My Sweetheart ham
- Replies: 7
- Views: 7367
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.
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.
- Sun Jan 07, 2018 00:43
- Forum: Smoked pork products
- Topic: My Sweetheart ham
- Replies: 7
- Views: 7367
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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- Thu Jan 04, 2018 14:46
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 550618
- Mon Jan 01, 2018 15:50
- Forum: Announcements
- Topic: Happy New Year
- Replies: 3
- Views: 6201
- Sun Dec 31, 2017 19:29
- Forum: Venison and Other Game
- Topic: Wild sheep meat pies.
- Replies: 3
- Views: 5858
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...
- Sun Dec 31, 2017 18:17
- Forum: Venison and Other Game
- Topic: Wild sheep meat pies.
- Replies: 3
- Views: 5858
Wild sheep meat pies.
Well it's been -30 +for the last week so it's nice to have the oven on. I'm in between charcuterie projects. They're either in the fridge in Vacuum bags or in the chamber. Being so cold out I decided to make meat pies. I've been saving some wild sheep for something special. I made individual size pi...
- Mon Dec 25, 2017 05:26
- Forum: Hyde Park
- Topic: MERRY CHRISTMAS!
- Replies: 4
- Views: 3413
- Tue Dec 19, 2017 20:28
- Forum: Dry Cured Meats and Sausages
- Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
- Replies: 56
- Views: 27516