Search found 308 matches

by fatboyz
Fri Nov 02, 2018 14:13
Forum: Hyde Park
Topic: Making room in the freezer
Replies: 5
Views: 2078

Good on you! I do similar here with a couple young single moms who work at the local supermarket with my wife. I take an extra doe with the flintlock and cut it up and make some nice lyoner and jalapeno cheese salami for lunches. 50 pounds of good fresh meat and sausage really cuts down on the groce...
by fatboyz
Fri Nov 02, 2018 14:06
Forum: Hardware
Topic: Bowl Cutter Issues
Replies: 5
Views: 1479

Same as butter bean here. I use an auto body filler applicator as my scraper. My chopper is the same size and 4kg is about perfect.
by fatboyz
Sun Sep 30, 2018 15:29
Forum: Dry Cured Meats and Sausages
Topic: Just got 500 pounds of fresh organic meat. What to make??
Replies: 3
Views: 1735

Just got 500 pounds of fresh organic meat. What to make??

Well it's fall and that's hunting and sausage and salami time. My friend and I just got this nice bull moose. Had to carry it a mile to where we could get it to the 4 wheelers. Perfect timing as I'm all out of salami and Batsurma! https://i.imgur.com/8LSiaY4.jpg https://i.imgur.com/oGbCS5v.jpg https...
by fatboyz
Fri Apr 20, 2018 13:53
Forum: Hyde Park
Topic: Top 5 Items You make
Replies: 8
Views: 3602

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: 352499

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: 8161

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: 3140

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: 2841

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: 2896

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: 3087

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: 2896

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: 2896

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: 2491

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: 2491

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: 2491

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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