Search found 247 matches
- Thu Mar 14, 2013 02:22
- Forum: Technology basis
- Topic: Celery Powder
- Replies: 13
- Views: 16333
Polyface Farm asked me to make a few products for them and they only want the natural stuff. I haven't used it before, but I want to know about celery/cherry extract's ability to produce consistent results and issues with varying potency. Horror and success stories are both welcome. I am also curiou...
- Thu Mar 14, 2013 01:23
- Forum: Technology basis
- Topic: Celery Powder
- Replies: 13
- Views: 16333
Celery Powder
Hey there. Who has used celery powder or cherry powder as a replacement for Instacure? What have your experiences been?
- Thu Mar 14, 2013 01:19
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 33
- Views: 26646
I would definitely soak it overnight. I try to save money by buying the casings a tad small. Flushing the casings once or twice, and soaking it overnight helps loosen up the reinforcing membranes. The next day, fill the casing like a water balloon, and watch it swell. The casing is pretty strong, bu...
- Sun Mar 10, 2013 02:53
- Forum: Smokehouses. Construction and Maintenance.
- Topic: A scholarly paper about early American smoke houses
- Replies: 7
- Views: 7064
- Wed Feb 20, 2013 15:09
- Forum: Hyde Park
- Topic: Refuse Corner & Debris Receptacle
- Replies: 168
- Views: 84257
- Fri Feb 08, 2013 06:27
- Forum: Dry Cured Meats and Sausages
- Topic: First Proscuitto hope you can help?
- Replies: 12
- Views: 9395
I'm happy to help. Being that your ham has a fair amount of meat exposed and will take salt in quickly and easily, I would personally stick to the minimum number of days. To play it safe, you could add a day or two. One indicator to look for is all of the salt having been absorbed into the meat. It ...
- Thu Feb 07, 2013 04:00
- Forum: Dry Cured Meats and Sausages
- Topic: First Proscuitto hope you can help?
- Replies: 12
- Views: 9395
I paid Chuckwagon in exchange for a few kind words. :smile:. But, I think I can help. As you will note in your book, you will see a variance of 4-7% salt concentration for cured ham. What isn't noticed is the different cure times for different styles of ham. The reference you made on page 455 is wha...
- Mon Feb 04, 2013 19:03
- Forum: Technology basis
- Topic: Hog going to butcher - what cuts to get
- Replies: 8
- Views: 6372
You could get the leaf lard too. That is nice for baking. The creamy fat surrounding the belly is pretty fun to work with as long as it is very fresh. And don't forget about the feet, tail, and nose! Skin on is nice because you can make pork rinds, cracklins, or a nice porchetta with crispy skin. Bu...
- Tue Jan 29, 2013 04:49
- Forum: Books&Videos of meat processing
- Topic: Salumi serving ideas book
- Replies: 2
- Views: 7084
- Sat Dec 08, 2012 04:21
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 467110
- Sat Dec 08, 2012 02:26
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 467110
http://i1341.photobucket.com/albums/o741/jasonstory28/20121207_143853.jpg We started 100 kgs of salami for Black Ankle Vineyard last weekend. We have some landjaeger, cacciatore, and some genoa salami. Personally, I don't care for the 38mm casings they are in, but they are the right size to meet th...
- Thu Nov 01, 2012 14:49
- Forum: Smoked pork products
- Topic: Country Ham
- Replies: 22
- Views: 28952
hams
I finally got some time to figure out our problem with uploading photos. Anyways, we starting hanging some hams in our ham house. We have about ten more to add so I will be sure to add a few more later. I will also be able to send a few photos of salamis and other fun stuff. http://i105.photobucket....
- Fri Oct 19, 2012 03:27
- Forum: Fishes
- Topic: Smoking Tuna?
- Replies: 11
- Views: 18889
This isn't quite the same, but still a cool product to point out.
http://orceserranohams.com/articles/mojama.htm
http://orceserranohams.com/articles/mojama.htm
- Tue Oct 16, 2012 18:42
- Forum: For beginners
- Topic: The Small Shop In Today's Economy
- Replies: 20
- Views: 14471
You are right, I took your words out of context. But in no way was my rant a personal one. I respect your efforts and extend nothing but goodwill to your vocation and business. If your shop was anywhere close to me I'd be there on a regular basis. Your knowledge and experience is himalayas above mi...
- Mon Oct 15, 2012 14:42
- Forum: For beginners
- Topic: The Small Shop In Today's Economy
- Replies: 20
- Views: 14471
Red, I think you misinterpret my words. Cooking as a professional is a long journey. I mean to say that everyone who makes that decision to become a professional, begins that journey as an amateur. I have a degree from the Culinary Institute of America. My fiance' and one other employee do as well a...