Search found 430 matches
- Mon Jan 08, 2018 13:35
- Forum: Hardware
- Topic: Apera PH60S pH Meter
- Replies: 32
- Views: 21709
- Mon Jan 08, 2018 13:33
- Forum: Dry Cured Meats and Sausages
- Topic: Quick tender???
- Replies: 2
- Views: 2050
- Mon Jan 08, 2018 02:31
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Stawiany's Meat Smokers
- Replies: 7
- Views: 23799
- Mon Jan 08, 2018 01:47
- Forum: Sausages
- Topic: Kabanosy shelf life
- Replies: 12
- Views: 6997
- Mon Jan 08, 2018 01:44
- Forum: Dry Cured Meats and Sausages
- Topic: Quick tender???
- Replies: 2
- Views: 2050
Quick tender???
So what exactly is Quick Tender?
Many years ago I used it a few times, but then started to find out about cure #1 & #2.
So I've always used the cures.
So what is quick tender, as apposed to the two cures?
Many years ago I used it a few times, but then started to find out about cure #1 & #2.
So I've always used the cures.
So what is quick tender, as apposed to the two cures?
- Sun Jan 07, 2018 23:23
- Forum: Sausages
- Topic: Turkey and chicken ham style sausage
- Replies: 12
- Views: 6047
- Sun Jan 07, 2018 22:15
- Forum: Sausages
- Topic: Kabanosy shelf life
- Replies: 12
- Views: 6997
I had the same opportunity this past summer, but I got nervous about health regulations and all, even though i know my stuff was great to eat. I didn't think about it, but those oxy absorbers sound like a good idea. Good Luck *** I just did some checking and was wondering are you using a gas flushin...
- Sun Jan 07, 2018 20:58
- Forum: Hardware
- Topic: Apera PH60S pH Meter
- Replies: 32
- Views: 21709
- Sun Jan 07, 2018 19:51
- Forum: Smoked pork products
- Topic: My Sweetheart ham
- Replies: 7
- Views: 6262
- Sun Jan 07, 2018 19:41
- Forum: Dry Cured Meats and Sausages
- Topic: Some basic Curing review
- Replies: 16
- Views: 7511
I may have stated incorrectly earlier, I only had the Coppa and sausages hung in chamber @ 658F and 80% hum , for only 3 days till I had white mold growing from the Bac 600. After that I lower I lowered to 55*F and 70%hum. The meat has now been in chamber for 2 weeks and I have since lowed down to 4...
- Sun Jan 07, 2018 16:34
- Forum: Smoked pork products
- Topic: My Sweetheart ham
- Replies: 7
- Views: 6262
Wow that's a beauty, gonna be my next project cook, since I never did a ham, and using a pork loin sound easier. Thanks Fatboyz was just reading the thread you posted for the Sweetheart Ham. Thanks I'm gonna give it a go maybe in a few days, and I'm gonna poach it like Bob K suggested since It's -1*...
- Sun Jan 07, 2018 00:58
- Forum: Dry Cured Meats and Sausages
- Topic: Some basic Curing review
- Replies: 16
- Views: 7511
- Sun Jan 07, 2018 00:55
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Umai vs Air dry
- Replies: 2
- Views: 4446
- Sat Jan 06, 2018 22:26
- Forum: Dry Cured Meats and Sausages
- Topic: Some basic Curing review
- Replies: 16
- Views: 7511
Laftpig, how would you use the strips? Do you take a tiny core sample or what? I've never done PH testing so I know nothing about doing it. But would a tester like this work? https://www.amazon.com/Luster-Leaf-2956-Rapitest-Digital/dp/B0725SQNGM/ref=sr_1_7?ie=UTF8&qid=1515274072&sr=8-7&keywords=ph+m...
- Sat Jan 06, 2018 22:23
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Umai vs Air dry
- Replies: 2
- Views: 4446
Umai vs Air dry
This I have been doing a lot of experimenting with different stuff. One is I made 2 cappicolas One I did in a Umai bag and the other in a bung to air dry in my chamber. I'll keep you posted on the results. This is where I am at with both right now. https://i.imgur.com/dceiZ99m.jpg https://i.imgur.co...