Search found 68 matches
- Sat Apr 01, 2017 15:59
- Forum: For beginners
- Topic: My first dry cure
- Replies: 10
- Views: 6233
How did you prevent mold growth? I actually don't know the answer to that. I looked for the mold to happen but never did. I used distilled water with the bactoform. The only other thing I can think of is that I started by hanging at our room temp (72°F) with a low humidity level and maybe that wasn...
- Sat Apr 01, 2017 15:33
- Forum: For beginners
- Topic: My first dry cure
- Replies: 10
- Views: 6233
- Sat Apr 01, 2017 13:57
- Forum: For beginners
- Topic: My first dry cure
- Replies: 10
- Views: 6233
- Wed Mar 29, 2017 17:26
- Forum: For beginners
- Topic: HELP - how do I prevent the fat from rendering out
- Replies: 17
- Views: 12564
- Tue Mar 28, 2017 18:34
- Forum: For beginners
- Topic: HELP - how do I prevent the fat from rendering out
- Replies: 17
- Views: 12564
- Tue Mar 28, 2017 14:27
- Forum: For beginners
- Topic: HELP - how do I prevent the fat from rendering out
- Replies: 17
- Views: 12564
- Tue Mar 28, 2017 13:22
- Forum: For beginners
- Topic: HELP - how do I prevent the fat from rendering out
- Replies: 17
- Views: 12564
OK, so I made my meat and spice mix and mixed to a sticky consistency. It seemed like it was thoroughly mixed but the fat still was visible in the mix. After stuffing, I hung it for maybe two hours. Then I went to maybe 150°F smoker rack for maybe three hours and increased to 180. When I pulled off ...
- Mon Mar 27, 2017 20:39
- Forum: For beginners
- Topic: HELP - how do I prevent the fat from rendering out
- Replies: 17
- Views: 12564
HELP - how do I prevent the fat from rendering out
how do I prevent the fat from rendering out of my homemade bologna. Last two chubs the fat (and water?) rendered out of the meat and left a watery fat layer just under the casing. The bologna is very tasty but the texture stinks.