Search found 430 matches

by Kijek
Sat May 12, 2018 21:59
Forum: Dry Cured Meats and Sausages
Topic: What is the Craziest Salami flavor you've ever made?
Replies: 53
Views: 12911

I think you have a very nice thing going and I hope your doing well, I also, wish you good luck for the future.
I was also wondering with the slice meats, what amount you get as well.
I love your menu items, they look delicious.
Curious, can you and do you ship to the US
by Kijek
Sat May 12, 2018 18:23
Forum: Hyde Park
Topic: It Over!
Replies: 4
Views: 2893

It Over!

Well it's over and I'm home. Wednesday afternoon had my total knee replacement surgery and everything went super well and I'm very happy.
So, going to do my rehab and hopefully I can open up my shop and start doing some charcuterie.
Doesn't look like I missed much, anything new out there?
by Kijek
Tue May 08, 2018 18:57
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAI Prosciutto
Replies: 12
Views: 4181

I just opened and cut some of my lonzino that I made using Umai, it took me 3 months to reach 35% weight loss. The end product came out super very good, I'm very pleased. With Umai, you do get a little case hardening and that is somewhat fixable. I believe it was Bobk how told me what to do in a sit...
by Kijek
Sun May 06, 2018 12:25
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 373996

I feel the garlic is still as I do the same thing with my garlic, blender, then jar it and store it in refrigerator for use. I wouldn't use it for making any dry cured sausages though, I feel it will hinder the fermentation and drying processes. Good luck with the Lonzino, I have one that has just f...
by Kijek
Wed May 02, 2018 03:27
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 373996

Those codes are good to know, but they don't up my game and/or push me into ordering, just to save a buck or two. I just go wit the flow, when I need something, I order it. If it's a big order, I may wait and hunt around, but for the most part, I just order what I need. I feel those extras and/or bo...
by Kijek
Tue May 01, 2018 11:27
Forum: Hyde Park
Topic: Winner - Winner Chicken Dinner!
Replies: 5
Views: 2937

Thanks guys, and yes a bit of luck feels great, biggest thing I ever won, since I never won anything, except for my wife's love. Cooked a nice 1.5lb organic salmon yesterday, my seasons, but there reccommendation of time and temp. Wow!, it truly was the best salmon my wife and I ever had, outstandin...
by Kijek
Mon Apr 30, 2018 15:39
Forum: Hyde Park
Topic: Winner - Winner Chicken Dinner!
Replies: 5
Views: 2937

Winner - Winner Chicken Dinner!

So last Thursday 4/26/18, a new Home Depot opened here in Stamford, Ct, so I thought I'd stop by and check it out. When I got there, I noticed a big tent that the Traeger Grill Co. had set up to promote there BBQ pellet smokers. I walked over chatted with the salesman about the grills and he showed ...
by Kijek
Wed Apr 25, 2018 22:46
Forum: Products in blocks
Topic: Salceson Śląski
Replies: 5
Views: 4841

Re: Salceson Śląski

Wow, I would love to eat some of that, nice job!
by Kijek
Wed Apr 25, 2018 22:44
Forum: Other products
Topic: Teriyaki Jerky
Replies: 6
Views: 3148

Tasty looking devo.
by Kijek
Sat Apr 21, 2018 14:37
Forum: Microbiology of meat and products
Topic: Cappy Gone Bad?
Replies: 4
Views: 1894

So I cut off the outside layer to get rid of all the mold, and YUP, still taste great, it is now vac sealed.
by Kijek
Fri Apr 20, 2018 03:00
Forum: Microbiology of meat and products
Topic: Mould-600
Replies: 29
Views: 10076

There has to be some sort of agent and/or material, substance, that is causing a lining, film, and/or barrier between the casing and mold 600. I have no idea what I'm talking about, but sometimes it's a simple answer??? What is causing the mold 600 not to adhere? I love to know....,maybe fat or oils...
by Kijek
Thu Apr 19, 2018 20:09
Forum: Microbiology of meat and products
Topic: Cappy Gone Bad?
Replies: 4
Views: 1894

Thanks guys, no not slimy, and yes, as soon as I looked at it I knew I should have vac sealed it.
by Kijek
Thu Apr 19, 2018 18:46
Forum: Microbiology of meat and products
Topic: Cappy Gone Bad?
Replies: 4
Views: 1894

Cappy Gone Bad?

Haven't any cappicole in a week or so, so I took out my last piece that I had in the refrigerator, it was loosely wrapped in plastic wrap.
O Boy white mold with green in the mold......... good or bad?
Does not have any funny strong odors, smell a bit mushroomy
Image
by Kijek
Thu Apr 19, 2018 13:24
Forum: Hyde Park
Topic: Top 5 Items You make
Replies: 8
Views: 3875

Fresh sweet & hot Italian sausage
Cured Italian sausages
Bacon
breakfast sausage
Keilbasi
by Kijek
Mon Apr 16, 2018 19:53
Forum: For beginners
Topic: Protein lined casings
Replies: 25
Views: 6717

This has been an interesting subject, and I've retained some very good information on casings and mold growth, thanks for posting.

Sometimes we have to beat around the bush, before we get to the heart of the matter.