Search found 21 matches

by Seminole
Thu Oct 28, 2010 15:06
Forum: Stanley & Adam Marianski author's corner
Topic: Meat Smoking And Smokehouse Design
Replies: 4
Views: 7414

Smokehouse burners

We have recently added to our site the latest photos of pipe burners made by Tejas Smokers. http://www.wedlinydomowe.com/smokehouse-plans/smokehouse-burner/making The quality of those burners is simply outstanding. Keep in mind that a gas burner needs: 1. A fresh supply of air to sustain burning. 2....
by Seminole
Thu Oct 28, 2010 15:02
Forum: Stanley & Adam Marianski author's corner
Topic: Meat Smoking And Smokehouse Design
Replies: 4
Views: 7414

Smokehouse plans

Our first book "Meat Smoking and Smokehouse Design" (2006) has started it all. Here in the USA people are very good when it comes to barbecuing, but are not so knowledgeable in the art of traditional smoking. The main reason is that refrigeration has been here for a long time and there has been very...
by Seminole
Sun Sep 26, 2010 15:18
Forum: Announcements
Topic: Revised web site Wedliny Domowe USA
Replies: 1
Views: 10986

Revised web site Wedliny Domowe USA

Hi Everybody, In order to make our site more user friendly and easier to navigate, we have revised the site. A lot of new information has been added and more is to come... It is possible that we may need to do some fine tuning and we shall be much obliged for any comments and suggestions. Regards, S...
by Seminole
Fri May 21, 2010 05:01
Forum: Canned meat products
Topic: Canned Meats - Basic Methods
Replies: 14
Views: 18853

Canned Meats - Basic Methods

There are two basic methods of canning: 1. The well known traditional boiling water method. At sea level, water always boils in the open container at 212 F (100 C). This method is ideally suited for acidic foods as Clostridium Botulinum bacteria will not develop into toxins under such conditions. Me...
by Seminole
Fri May 21, 2010 04:01
Forum: Products in blocks
Topic: Formed Hams - Basic Rules
Replies: 6
Views: 12878

Can anything else be added to the mix such as white mustard

Hi Trosky,

You can add anything you like but keep in mind that many purists claim that the best ham needs only salt and nothing else.
by Seminole
Sun May 16, 2010 05:55
Forum: Products in blocks
Topic: Formed Hams - Basic Rules
Replies: 6
Views: 12878

Formed Hams - Basic Rules

1. Commercially made hams look as if they were made from a solid piece of meat but they are actually made from many smaller cuts. These cuts can come from the same or different animals. Keep in mind that these cuts will have different colors so if you aim to produce a product of uniform color you sh...