Search found 385 matches
- Tue Jul 03, 2012 06:25
- Forum: Curing chambers and Related Equipment
- Topic: Fan installation in a curing chamber?
- Replies: 6
- Views: 11955
I wouldn't go cutting/drilling holes or running a fan unless you find that you absolutely need them; I haven't. The need for air exchange and circulation is minimal in a small dry curing chamber. Opening the door once or twice per day provides enough air exchange and the compressor will remove moist...
- Thu Jun 14, 2012 16:26
- Forum: Hyde Park
- Topic: How do you protect your reputation?
- Replies: 13
- Views: 8051
- Thu Jun 14, 2012 16:16
- Forum: Sausages
- Topic: [Question About] Smoked Fresh Pork Sausage
- Replies: 12
- Views: 10112
All must understand the importance of fully understanding and following all safety precautions. It's my understanding that the commercial fresh smoked sausage in the south that's packed in cloth bags is smoked at 36-38 degrees. It's wise to add cure. Back home in Jersey, tons upon tons of pork roll ...
- Wed Jun 13, 2012 06:22
- Forum: Hyde Park
- Topic: How do you protect your reputation?
- Replies: 13
- Views: 8051
I've found that 99.9% of the population can't help but overcook sausages! No matter how great the instruction, strong the pleas, or harsh the threats!!! It's an incurable disorder!!! LOL I only send fresh sausages home with a handful of very highly trusted souls who I know for certain won't ruin the...
- Wed Jun 13, 2012 03:10
- Forum: Smoked pork products
- Topic: Country Ham
- Replies: 22
- Views: 28970
Here's another video of Benton's Country Hams....
http://www.youtube.com/watch?v=L6LHOpk8XoE
I've had their ham, bacon and smoked country sausage packed in cloth casings.
It's all excellent!
I get a shipment of country ham and bacon every year for my birthday.
http://www.youtube.com/watch?v=L6LHOpk8XoE
I've had their ham, bacon and smoked country sausage packed in cloth casings.
It's all excellent!
I get a shipment of country ham and bacon every year for my birthday.
- Wed Jun 13, 2012 03:02
- Forum: Sausages
- Topic: [Question About] Smoked Fresh Pork Sausage
- Replies: 12
- Views: 10112
Re: Smoked Fresh Pork Sausage
Spray the cloth with vinegar, that'll keep the sausage from sticking.widetrackman wrote:.....what can I do to keep the sausage from sticking to cloth when pealing back cloth to slice patties?
Countless tons of sausage are still packed in cloth casings.
- Tue Jun 12, 2012 00:23
- Forum: Smoked pork products
- Topic: Hickory-Smoked Maple Bacon
- Replies: 24
- Views: 16086
- Tue Jun 12, 2012 00:22
- Forum: Hardware
- Topic: (Hangers) Is all Stainless Steel created equal?
- Replies: 17
- Views: 11105
No telling what might be in decorative hooks from China!
I use the F. Dick hooks and wouldn't consider anything else.
They're not cheap, but should easily last a lifetime or two.
http://www.instawares.com/Search.aspx?T ... meat+hooks
I use the F. Dick hooks and wouldn't consider anything else.
They're not cheap, but should easily last a lifetime or two.
http://www.instawares.com/Search.aspx?T ... meat+hooks
- Mon May 28, 2012 05:30
- Forum: Hyde Park
- Topic: When to apply smoke
- Replies: 13
- Views: 7344
Hey grasshopper,
An electric smoker will not usually produce a noticeable smoke ring.
What is a smoke ring and why is it there?
http://www.smokingpit.com/Info/SmokeRing.pdf
An electric smoker will not usually produce a noticeable smoke ring.
What is a smoke ring and why is it there?
http://www.smokingpit.com/Info/SmokeRing.pdf
- Thu May 17, 2012 23:58
- Forum: Hyde Park
- Topic: A question
- Replies: 6
- Views: 4208
- Thu May 17, 2012 23:55
- Forum: For beginners
- Topic: Fresh sausage coming out too dry
- Replies: 23
- Views: 22283
- Thu May 17, 2012 23:51
- Forum: Hyde Park
- Topic: Question about Coppa
- Replies: 20
- Views: 11193
- Tue May 15, 2012 14:17
- Forum: For beginners
- Topic: Fresh sausage coming out too dry
- Replies: 23
- Views: 22283
- Sun May 13, 2012 07:36
- Forum: Curing chambers and Related Equipment
- Topic: Trial Run On The Dry Cure Cabinet
- Replies: 16
- Views: 12312