Search found 297 matches

by fatboyz
Wed Jan 10, 2018 02:17
Forum: Smoked pork products
Topic: salt percentage for brining
Replies: 8
Views: 2125

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: 1811

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: 1811

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: 1811

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.
Image[/img]
Image[/img]
by fatboyz
Thu Jan 04, 2018 14:46
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 308191

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: 1243

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: 1060

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...
by fatboyz
Sun Dec 31, 2017 18:17
Forum: Venison and Other Game
Topic: Wild sheep meat pies.
Replies: 3
Views: 1060

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...
by fatboyz
Mon Dec 25, 2017 05:26
Forum: Hyde Park
Topic: MERRY CHRISTMAS!
Replies: 4
Views: 1973

Merry Christmas everyone!
by fatboyz
Tue Dec 19, 2017 20:28
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 14037

When I do mine in these temps. outside I leave it in the smoker. My smoker is an old fridge so its insulated. My cold smoke temp. is 70F. if it's colder than about -20 I bring it in so It doesn't freeze.
by fatboyz
Sun Dec 17, 2017 16:20
Forum: Smoked pork products
Topic: Sweetheart Ham
Replies: 27
Views: 9848

I've got some loins from my recent hog kill that I wanted to make back bacon. but I think this will be what I do with them.
by fatboyz
Thu Dec 14, 2017 01:29
Forum: Sausages
Topic: Weekend sausage
Replies: 53
Views: 13163

looks great!!
by fatboyz
Thu Dec 14, 2017 01:27
Forum: Dry Cured Meats and Sausages
Topic: My Country Ham/Prosciutto is done!
Replies: 11
Views: 2443

Thanks Lou, I think I'll just do a simple sopressatta.
by fatboyz
Wed Dec 13, 2017 15:16
Forum: Dry Cured Meats and Sausages
Topic: My Country Ham/Prosciutto is done!
Replies: 11
Views: 2443

I made Sopresatta and Pancetta last winter. They were a little too "perfumey" for my liking. I'm going to try again and this time I'm going to leave out the Cumin. I like the simple flavored meats. The only one I like that has a dominant flavor is Finnocchiano and it's the Fennel seed that I like th...
by fatboyz
Tue Dec 12, 2017 15:29
Forum: Dry Cured Meats and Sausages
Topic: My Country Ham/Prosciutto is done!
Replies: 11
Views: 2443

Looks fantastic Lou. I hope to put a couple more hams this winter too.