Hi Rezed: Things are fine on the South Island,but I am away at the moment in Barbados for the month of November. I will post a picture of it when I get home. I built my own temperature controller and circulation pump. Basically I turn the roaster control up to full power and let my temp controller d...

Hi Guys:I bought an old turkey roaster like the one you see at Walmart. They have a lid and a removable lug which you can fill up at the sink and then drop it in. Because they have a built in heater you don't have to rely on the sous vide heater. Works great.

Bert

Anyone travelling to China should see this video before they buy any food from a street vendor: https://www.youtube.com/watch?v=zrv78nG9R04
Yuk !!!

Hi Mark: Getting the right poaching temperature is the key here. I use a turkey roaster filled with water and an external in line thermostat that I can set a specific temperature of the water, such as 180 degrees and then monitor the IT of the chubs to a final temperature of 152 degrees. Hope this h...

Hi Redzed: My apologies for the double post. I see stuffers carries the Mondostart 2M but not the Mondostart Classic you mentioned, or are they the same thing?

Bert

I am interested in trying my hand at making the pepperoni recipe in the Umai site, but I can't get Bactoferm here in Canada. Cam Mondostart culture be substituted?
Thanks,

Bert

I am interested in trying my hand at making the Pepperoni using the UMAI Bags, but I can't get Bactoferm here in Victoria. Does any one know if Mondostart can be substituted?

Get some hardwood pellets and add a little water to them. Then crumble them up and dry them out . Now you have dust.
Works for me.

Bert

Hi Chris: Sounds great! You have me thinking!. I visited Columbia about40 years ago. Visited Cartagena, Bogota and Leticia. Leticia sits right on the Amazon river and is quite an adventure. Probably has changes alot in 40 years but I am sure it is still primitive. I wish I spoke spanish as well. Tha...

Hi Chris: Looks like a great trip. Are you on on a guided tour or are you doing your own thing?

Bert

You can also make your own rubbed sage. Get some fresh sage and pull off the leaves and place them between two pieces of paper towel and microwave them until they crinkle up. Trial and error on the time it takes. Then remove from the microwave and rub the leaves between your fingers and you have rub...

As a rule of thumb, I soak my bacon in water for 1 to 1 1/2 hours per day in the brine. Otherwise, I find it too salty.

Bert

Rubbed sage is simply dried sage that is coursley rubbed. Its not easy to find, but bulk food stores would be your best bet. Ground sage on the other hand is a fine powder and is more readily available. I prefer the rubbed version.

Bert

Hey Sambal: Instead of twisting every link and having to remember to twist forward and reverse on every other link, try twisting every other link,ie link one, link3 , link 5 etc. This way you only have to twist in one direction.

Bert

I see lots of brining recipes that don't call for the use of any prague powder for brining and smoking fish. Any thoughts?