Search found 444 matches
- Sun Mar 08, 2015 15:30
- Forum: Hyde Park
- Topic: Eagle pictures
- Replies: 3
- Views: 3845
Nice shot of the bald eagle Devo. Where we live, they fly around here all the time. I sometimes have to step back and think how lucky we are, being so much insulated from the $hit that is going on everywhere else. Red, isn't it herring season now when hundreds of eagles gather at Englishman River o...
- Fri Mar 06, 2015 15:50
- Forum: Dry Cured Meats and Sausages
- Topic: Bio Cultures by Chr. Hansen
- Replies: 34
- Views: 66342
- Fri Mar 06, 2015 15:42
- Forum: Hyde Park
- Topic: Happy birthday!
- Replies: 127
- Views: 106632
Happy belated birthday, Phil. Come back and see us again this year. We need to talk Umai. Russ & Betsy :mrgreen: Hey Russ & Betsy thanks for that :grin:We were hoping a trip north to BC might be in the works for you folks. If you follow the weather you might have noticed that BC has had a phenomena...
- Thu Mar 05, 2015 15:21
- Forum: Hyde Park
- Topic: Happy birthday!
- Replies: 127
- Views: 106632
Thanks for the birthday wishes - we went away for the weekend for some r&r as we are in the midst of replacing our water system which originates in a spring 1500 feet away and crosses a road - very messy :twisted: However, last night on instructions from DW I pulled a loin from the freezer to replen...
- Thu Feb 26, 2015 18:30
- Forum: For beginners
- Topic: Franco's Cumberland Sausage
- Replies: 2
- Views: 3440
- Thu Feb 26, 2015 17:27
- Forum: For beginners
- Topic: Franco's Cumberland Sausage
- Replies: 2
- Views: 3440
Franco's Cumberland Sausage
I made Franco`s Cumberland Sausage from Len Poli using the percentages provided to make 6 pounds of delicious fresh sausage.
- Sun Feb 22, 2015 23:24
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My Journey with UMAi Bags
- Replies: 124
- Views: 94553
- Sun Feb 22, 2015 20:59
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My Journey with UMAi Bags
- Replies: 124
- Views: 94553
Good goin' Phil! Ya probly nevir tought you'd be a butcher at yer age did ya? [url=http://www.sherv.net/cm/emoticons/shocked/cant-believe-my-eyes-smiley-emoticon.gif]Image [/URL] And that is one big coppa! The coppa was 1650g and should be a kilo when finished - the price of a kilo of capicola at t...
- Sun Feb 22, 2015 01:46
- Forum: Dry Cured Meats and Sausages
- Topic: spanish chorizo - what choice of wood for cold smoke
- Replies: 9
- Views: 8450
Shushwap, if you are using white oak lumber milled commercially, I would be careful. Often ammonia and other chemicals are used in the milling process. Some time ago I made a cylindrical cover to to press sauerkraut out of brand new "unfinished" oak flooring boards. Had to throw out 50lbs of shredd...
- Sat Feb 21, 2015 15:14
- Forum: Dry Cured Meats and Sausages
- Topic: spanish chorizo - what choice of wood for cold smoke
- Replies: 9
- Views: 8450
I`m looking into using oak for smoking. I'm making a set of white oak dining chairs and am collecting all the sawdust from the machine operations. However, I've been wondering about how the high tannin content of the oak might affect the flavor. It enhances the flavor of my red wine :razz: Most of w...
- Sat Feb 21, 2015 00:47
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My Journey with UMAi Bags
- Replies: 124
- Views: 94553
A Fun Day - Capicol
Today I butchered out a pork shoulder and prepared a capicola. Prep was again watching the video recommended by Red. First was separating the coppa from the shoulder. Then removing the blade - fare for the first time - it`s bagged for soup. The balance was cut up for sausage - very lean so will have...
- Sun Feb 15, 2015 20:53
- Forum: For beginners
- Topic: Dry cure skin-off ham?
- Replies: 16
- Views: 14467
- Sun Feb 15, 2015 18:53
- Forum: Hyde Park
- Topic: Ground Beef
- Replies: 1
- Views: 3453
Ground Beef
You may have noticed that Red never misses an opportunity to scorn on using store bought ground beef in sausage making. I`ve been reading about what lies behind his strong feelings and here is Meathead Goldwyn`s answer on amazingribs.com for your edification and entertainment: http://amazingribs.com...
- Sun Feb 15, 2015 18:47
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My Coppa In The Dry Bags UPDATES
- Replies: 39
- Views: 37455
https://www.youtube.com/watch?v=utfdbqCVmyE https://www.youtube.com/watch?v=-FQ61QZM9Gg http://curedmeats.blogspot.ca/2007/10/coppa-butchery-how-to-harvest-one.html Hope this helps Devo! I'm thawing the pork shoulder from the side we bought late last Fall and am looking forward to taking it apart. ...
- Sat Feb 14, 2015 21:02
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My Coppa In The Dry Bags UPDATES
- Replies: 39
- Views: 37455