BACON
classic bratwurst
pastrami
Calabrese salami
bresoala.
I'm always looking for something new to try
Search found 45 matches
- Thu Apr 19, 2018 17:28
- Forum: Hyde Park
- Topic: Top 5 Items You make
- Replies: 8
- Views: 6271
- Mon Apr 16, 2018 04:58
- Forum: For beginners
- Topic: Protein lined casings
- Replies: 25
- Views: 10592
- Sun Apr 15, 2018 21:13
- Forum: For beginners
- Topic: Mixing Molded & Unmolded In The Same Cabinet?
- Replies: 13
- Views: 6821
- Mon Mar 19, 2018 19:02
- Forum: Dry Cured Meats and Sausages
- Topic: Salame Crespone
- Replies: 14
- Views: 7524
- Mon Mar 12, 2018 19:51
- Forum: Dry Cured Meats and Sausages
- Topic: Peperone
- Replies: 25
- Views: 12049
- Mon Mar 12, 2018 17:20
- Forum: Dry Cured Meats and Sausages
- Topic: Peperone
- Replies: 25
- Views: 12049
- Mon Mar 12, 2018 06:14
- Forum: Dry Cured Meats and Sausages
- Topic: Peperone
- Replies: 25
- Views: 12049
Peperone
From my favorite sausage book Charcuterie an all beef lean sausage with not quite enough heat,more next time.
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- Sat Mar 10, 2018 07:16
- Forum: Hardware
- Topic: Manual Vertical Suasage Stuffer ?
- Replies: 31
- Views: 25278
Princess auto has some decent sausage equipment. I have this one,all stainless,metal gears, holds 11 lbs. It's been working well for 4 years.
https://www.princessauto.com/en/detail/ ... -p8376345e
https://www.princessauto.com/en/detail/ ... -p8376345e
My "best" knives are a set of three hand forged knives. They were made in France sometime in the after ww1 at a waterwheel powered shop. The story is interesting I'll add a link to it They're not fancy, a bit ugly really but they take and hold a good edge. http://chronicle.augusta.com/stories/1998/0...
- Wed Jan 24, 2018 19:42
- Forum: Dry Cured Meats and Sausages
- Topic: Bacon Recipe?
- Replies: 10
- Views: 5305
- Wed Jan 24, 2018 19:10
- Forum: Dry Cured Meats and Sausages
- Topic: Bacon Recipe?
- Replies: 10
- Views: 5305
From the Bradley smoker forum,this is my goto recipe. I always skin the belly before curing. Maple Cured Bacon From Tenpoint5 Ingredients: 2 oz. Kosher salt (about 1/4 cup) 2 tsp. Cure #1 (aka pink salt, InstaCure #1, Prague Powder #1) 1/4 C. Maple sugar or packed brown sugar 1/4 C. Maple syrup 5 lb...
- Mon Dec 04, 2017 21:38
- Forum: Dry Cured Meats and Sausages
- Topic: storing lonzino
- Replies: 2
- Views: 1974
- Mon Dec 04, 2017 04:52
- Forum: Dry Cured Meats and Sausages
- Topic: storing lonzino
- Replies: 2
- Views: 1974
storing lonzino
I just pulled 7 lbs of orange lonzino meant for Christmas gifts. I left the casing and the netting on and vacuum packed them.Now I'm wondering if I should have removed the wrappings before I vac pac'd them. What's the group wisdom say on this?
Thanks
Bill
Thanks
Bill
- Tue Nov 21, 2017 02:56
- Forum: Curing chambers and Related Equipment
- Topic: meat cabinet
- Replies: 33
- Views: 22217
- Mon Nov 20, 2017 19:32
- Forum: Curing chambers and Related Equipment
- Topic: meat cabinet
- Replies: 33
- Views: 22217