hanging now!
Search found 310 matches
- Tue Sep 12, 2017 20:51
- Forum: Curing chambers and Related Equipment
- Topic: Chamber back up and running again!
- Replies: 2
- Views: 4736
- Tue Sep 12, 2017 20:38
- Forum: Hyde Park
- Topic: imageshack asking for money too! anyone have a better idea?
- Replies: 2
- Views: 3486
- Tue Sep 12, 2017 20:24
- Forum: Sausages
- Topic: Non Fat Dry Milk
- Replies: 12
- Views: 23725
My local grocery store didn't have any "non-instant" skim milk powder, only the "instant" variety. But I did notice that the instant variety that they had was the same consistency as corn starch...it wasn't the typical granular type. So I substituted that when I made some chicken feta spinach last n...
- Tue Sep 12, 2017 20:03
- Forum: Sausages
- Topic: 5 best sausage recipes you have made, in your opinion...
- Replies: 11
- Views: 7852
5 best sausage recipes you have made, in your opinion...
After making the chicken feta spinach sausages last night, and still having 50 feet or more of 32-35mm hog casings from Craft Butcher Pantry, I am looking for some other tried-and-true sausage recipes to make! Anyone care to share their top 5 most successful sausage recipes? I am adding this chicken...
- Tue Sep 12, 2017 19:59
- Forum: Sausages
- Topic: Chicken Sausage with Feta and Spinach
- Replies: 29
- Views: 39204
- Tue Sep 12, 2017 19:51
- Forum: Hyde Park
- Topic: imageshack asking for money too! anyone have a better idea?
- Replies: 2
- Views: 3486
imageshack asking for money too! anyone have a better idea?
Went to upload some photos today and imageshack wants $38 for a year to upload photos! Just went thru this with photobucket... When you make a post, it says upload your photo via imageshack....but you have to pay for that! Anyone using something else that is free? I am not such a cheapskate, but I k...
- Tue Sep 12, 2017 19:26
- Forum: For beginners
- Topic: First Coppa (first anything really)
- Replies: 13
- Views: 7734
I am sure it will turn out just fine! The whole muscle cuts are a great way to get into the hobby, as they are virtually bullet proof if you can control your humidity and temp somewhat! Best of luck and post pics when you get a chance! I don't like using 3rd party hosting for pics either. Wish the f...
- Tue Sep 12, 2017 01:23
- Forum: For beginners
- Topic: First Coppa (first anything really)
- Replies: 13
- Views: 7734
Sorry, just saw your post! Just add spices, no salt. Coppa is already as salty as it needs to be after curing. Thyme, red pepper flakes, ground black pepper, paprika, pimenton de la vera or calabrian chile powder is good, etc. Basically whatever spices you enjoy yourself, you can grind and rub on yo...
- Mon Sep 11, 2017 21:36
- Forum: For beginners
- Topic: First Coppa (first anything really)
- Replies: 13
- Views: 7734
Hey soccerguy! All normal, Don't worry about the odor, they all have a strong smell. Shouldn't be a rancid smell, but more like a smell that you know it's a bung, if you get my point. Case you coppa for sure, much nicer results! Odor will go away very quickly as it dries. You don't have to soak the ...
- Sat Sep 09, 2017 15:03
- Forum: Hardware
- Topic: Smokin-It #3 electrical smoker
- Replies: 16
- Views: 16249
- Sat Sep 09, 2017 05:24
- Forum: Hardware
- Topic: Smokin-It #3 electrical smoker
- Replies: 16
- Views: 16249
- Thu Sep 07, 2017 00:05
- Forum: For beginners
- Topic: Question about making sausage without cure
- Replies: 8
- Views: 5438
Same practice as bacon...using cure #1 allows you to cold smoke at temps of 70-90 F for hours without worrying about danger zone temp, etc. So you can cold smoke for 4 hours or more at room temp, then par freeze, slice, and store in freezer until needed. Then you take the bacon out, fry or bake it u...
- Fri Sep 01, 2017 22:55
- Forum: Curing chambers and Related Equipment
- Topic: Chamber back up and running again!
- Replies: 2
- Views: 4736
Chamber back up and running again!
Fired up my drying chamber for the first time in 9 months...been to damn busy. Into the chamber today went a big orange lonzino, a big bresoala, and a small coppa. In my rush to get everything cased I forgot to rub my spices on the bresoala...damn! Had a freshly ground mix of black pepper, thyme, ro...
- Wed Aug 16, 2017 04:10
- Forum: Dry Cured Meats and Sausages
- Topic: Starting first Lonzino tonight
- Replies: 34
- Views: 18036
- Mon Aug 14, 2017 15:53
- Forum: Dry Cured Meats and Sausages
- Topic: Black Truffle Sea Salt Coppa
- Replies: 6
- Views: 3628