Search found 515 matches
- Sat Sep 24, 2022 14:15
- Forum: Dry Cured Meats and Sausages
- Topic: Sourcing starter cultures in Canada
- Replies: 28
- Views: 45313
Re:
OK, there actually is a supplier/seller of Bactoferm starter cultures in Canada, a Quebec company called Testek. Little consolation however as their prices are obscenely expensive. http://www.testek.ca/media/mediaclient/page/90.pdf I was out of Bactoferm Mold 600 and Bactoferm T-SPX so I thought I ...
- Wed Dec 16, 2020 22:44
- Forum: Hardware
- Topic: Hanna HI981036 Meat pH Tester
- Replies: 7
- Views: 6232
Re: Hanna HI981036 Meat pH Tester
Man I have not used my Hanna in so long I almost forgot where it was LOL
- Tue Dec 15, 2020 20:40
- Forum: Dry Cured Meats and Sausages
- Topic: country ham
- Replies: 14
- Views: 3714
Re: country ham
Yes thats the same one I followed. Did you sweat at high temp right from when cured or did you dry to a % loss first. Thinking I will take it to 20% then use sugna(being a picnic rather then ham there is a fairly big area of exposed meat) then sweat it for final 15% loss at 23c ish.. Truthfully I r...
- Tue Dec 15, 2020 03:37
- Forum: Dry Cured Meats and Sausages
- Topic: country ham
- Replies: 14
- Views: 3714
- Tue Dec 15, 2020 03:32
- Forum: Dry Cured Meats and Sausages
- Topic: country ham
- Replies: 14
- Views: 3714
Re: country ham
I remember going down this road back in 2013. LOL I went two years before I sliced mine up. For all the babysitting and wondering if the mods were OK I don't think I would try it again but that's just me. Good luck with your journey. Mine tasted just OK.........nothing to special. Heres some picture...
- Thu Nov 19, 2020 20:39
- Forum: Venison and Other Game
- Topic: Venison Sausages
- Replies: 80
- Views: 48667
Re: Venison Sausages
Sounds great. Here is a good recipe but I can no longer get the soy vay veri veri teriyaki up here in Canada unless I sell my house. By the time it crosses the border it triples in price. Walmart in the States usually has it. https://www.soyvay.com/products/veri-veri-teriyaki/ 3.3 oz per pound of me...
- Thu Nov 19, 2020 03:26
- Forum: Venison and Other Game
- Topic: Venison Sausages
- Replies: 80
- Views: 48667
Re: Venison Sausages
A long time ago I bought Reusable Teflon Grilling Mats. Can't remember the name but they fit my bradley smoker racks. Good to 400 degrees so they say. Smoker don't go that high so I really don't know. Just transfer the flattened out ground meat to the mat and lay that on your smoker rack. You can se...
- Wed Nov 18, 2020 15:36
- Forum: Venison and Other Game
- Topic: Venison Sausages
- Replies: 80
- Views: 48667
Re: Venison Sausages
My friend Kirby has it down to a science. I just used his idea for the board although mine was not as fancy as his. He does hundreds of pounds of venison and elk each year with his hunting buddies so he has all the equipment. You don't need to anything fancy if your just doing small batches. Check o...
- Wed Nov 18, 2020 03:32
- Forum: Venison and Other Game
- Topic: Venison Sausages
- Replies: 80
- Views: 48667
Re: Venison Sausages
That looks terrific Devo. Would you explain the process of making the jerky in sheets? Looks interesting. Thanks Its a pretty simple process actually. I used to use a poly cutting board that I added strips on the sides to give it a 1/4 lip on both sides and lay the ground meat in the middle. I woul...
- Wed Nov 18, 2020 01:01
- Forum: Venison and Other Game
- Topic: Venison Sausages
- Replies: 80
- Views: 48667
Re: Venison Sausages
Neighbor came by and dropped off some deer trimmings. He said make something. So I did. You have to love it when the deer come to you and you don't have to get off the couch. https://i.imgur.com/fO53IJO.jpg https://i.imgur.com/YhS06iR.jpg https://i.imgur.com/F6TgHjD.jpg https://i.imgur.com/3sWB2dp.j...
- Thu Apr 04, 2019 13:00
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Why use Cure #2 in UMAi Dry aging.
- Replies: 10
- Views: 8380
Re: Why use Cure #2 in UMAi Dry aging.
Baglady- Great to hear from the folks a UMAi ! Could you also comment why you recommend a culture like T-SPX which is designed to be used for a long production traditional fermented sausage? A fast fermenting culture, formulated for shorter production time may be a better choice. The UMAi Dry curin...
- Sun Feb 03, 2019 20:08
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Why use Cure #2 in UMAi Dry aging.
- Replies: 10
- Views: 8380
- Sun Dec 23, 2018 21:41
- Forum: Dry Cured Meats and Sausages
- Topic: Blueberry Wine Bresaola
- Replies: 4
- Views: 3644
- Mon Oct 08, 2018 20:46
- Forum: Hyde Park
- Topic: Is anyone familiar with this bottle?
- Replies: 4
- Views: 4603
Thanks to both of you. Figured someone on here would have some background on it. This is why I was asking the question for my friend. Here is his story. "One of my friends passed about a year ago. Before he died he gifted me with this bottle of cognac. He knew I had a taste for Brandy. During his li...
- Sun Oct 07, 2018 19:11
- Forum: Hyde Park
- Topic: Is anyone familiar with this bottle?
- Replies: 4
- Views: 4603
Is anyone familiar with this bottle?
Someone I know would like some information on it. He knows it is cognac. He assume it was distilled in Russia, or assuredly part of the former Soviet Union. He can't seem to find anything on this particular brand. Any further information any of you could give me would be greatly appreciated. https:/...