Search found 3841 matches
- Tue Nov 06, 2012 07:16
- Forum: For beginners
- Topic: sausage texture
- Replies: 7
- Views: 5650
- Tue Nov 06, 2012 07:11
- Forum: Smoked pork products
- Topic: my big effort
- Replies: 10
- Views: 7344
- Tue Nov 06, 2012 04:14
- Forum: Other products
- Topic: Big Bird
- Replies: 8
- Views: 5475
- Mon Nov 05, 2012 21:18
- Forum: Dry Cured Meats and Sausages
- Topic: Lonzino
- Replies: 19
- Views: 28517
I ended up getting my coppa into a 75mm collagen casing but its a bit stiff and difficult to get all the air bubbles out. I washed it with some red wine and seasoned it with paprika and a dash or two of hot chillies. Will be definately getting some beef bungs and middles for my next batch of cured m...
- Sun Nov 04, 2012 22:55
- Forum: Dry Cured Meats and Sausages
- Topic: Lonzino
- Replies: 19
- Views: 28517
Yeah, maybe I'm getting a bit impatient and today I uncased one of the loins beacause I thought that there were air pockets an something was growing in there, but I fact it looks fine. I laced it and will let it mature uncased. Also today I placed a coppa into the chamber. Did not have any suitable ...
- Sun Nov 04, 2012 17:09
- Forum: Hyde Park
- Topic: For my Birthday
- Replies: 12
- Views: 6345
And CW where the heck did you study history? Ontario in a civil war? Why.... I'm surprised at you Red! Those courageous Ontarians helped US fight OUR civil war. Shucks, just who do you think kept the Viet Cong from crossing the Mason-Dixon Line anyway? I just have one question... How is it possible...
- Sun Nov 04, 2012 06:15
- Forum: Venison and Other Game
- Topic: Dead Deer Bacon
- Replies: 8
- Views: 14514
Thanks Ross, but that is hardly the advice or encouragement that I was seeking. "One of the sheriff''s deputies fired a few rounds at him, and on impact, he dropped the knife and shouted, ''Take me to the hospital, you shot me!''" I don't need the buck crying out for help and waking up the neighbour...
- Sun Nov 04, 2012 02:11
- Forum: For beginners
- Topic: What's a preferable breed of hog?
- Replies: 36
- Views: 18634
I suspect that there are indeed significant differences that can be detected by people that have long experience with many pork carcasses. I venture that most of us will never process enough sausage or cured and smoked meat to ever be able to articulate the differences. Ross, I think you underestim...
- Sun Nov 04, 2012 01:56
- Forum: Venison and Other Game
- Topic: Dead Deer Bacon
- Replies: 8
- Views: 14514
- Sun Nov 04, 2012 01:54
- Forum: Dry Cured Meats and Sausages
- Topic: Lonzino
- Replies: 19
- Views: 28517
Hi Red, On E-Bay there are some compact humidifiers that actually fit in fridge door shelves. All around $ 20.00. I am going to get one shortly for a planned curing chamber. Regards, Jan. Sounds like a bargain, but check how much water it will hold. You don't want to keep refilling it every day. I ...
- Sun Nov 04, 2012 01:49
- Forum: Dry Cured Meats and Sausages
- Topic: Lonzino
- Replies: 19
- Views: 28517
- Sun Nov 04, 2012 01:28
- Forum: Hyde Park
- Topic: For my Birthday
- Replies: 12
- Views: 6345
:neutral: ...We Canucks may occasionally fight over beer and when we play hockey but it never escalates :smile: into a war. :smile: Seeing as how this is a sausage making forum, what about the "Pig War" of 1859? :neutral: With no human casualties, this dispute was a bloodless conflict. ...unlike ma...
- Sat Nov 03, 2012 21:36
- Forum: Venison and Other Game
- Topic: Dead Deer Bacon
- Replies: 8
- Views: 14514
Looks delish Devo. I wish I had some dead deer. We are currently overrun with live ones in our sub division. They are all over the place and are destroying everything. I am seriously thinking of getting a bow and bagging one at night. But I have neighbours all over the place and some of them think t...
- Sat Nov 03, 2012 18:20
- Forum: Hyde Park
- Topic: For my Birthday
- Replies: 12
- Views: 6345
Ray, Ray, Ray. You gotta get out more often! Here on the wet coast we have a flourishing wine industry and there are also excellent wines produced in Ontario's Niagara Peninsula. Even here on on Vancouver Island, where we normally have long dry summers, there are several quality growers and vintners...
- Sat Nov 03, 2012 17:42
- Forum: Dry Cured Meats and Sausages
- Topic: Lonzino
- Replies: 19
- Views: 28517
Jeff, I have two loins currently in my chamber a lonzino and embuchado. After 3 weeks the lonzino has lost 20% and the embuchado 13% after 2 weeks . My concern is that both are still very soft when squeezed, unlike my salamis that have firmed up nicely. Is this normal? How long does it take before t...