Search found 121 matches
- Wed Mar 07, 2012 20:24
- Forum: Hardware
- Topic: marivac food tumbler
- Replies: 6
- Views: 5063
The Reveo is a vacuum tumbler. It draws the air from the canister which opens the meat fiber thus makes for marinade penetration. I can vac tumble in 20 mins what normally can take from 2 -12 hours or more. Meat snack processors use vacuum tumblers to quickly marinade meats. Another home tumbler is ...
- Wed Mar 07, 2012 19:23
- Forum: Hardware
- Topic: marivac food tumbler
- Replies: 6
- Views: 5063
- Wed Mar 07, 2012 00:46
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 454937
Took the PID down to 62* and the R/H is steady at 74% Flipped the chorizo over on the sticks. Gotta clean out the proofer smoker to hang these in cuz going to need the 6 rack soon. http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/chor.jpg If you ever wanted to do the salt/water trick i...
- Tue Mar 06, 2012 19:33
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 454937
You case it just for shape? Yeah. Have 5 lbs of course ground pork ready to be turned into dry spanish chorizo. Here we have the items. Left 1/4cup cold distilled water. To this will be 1/4 tsp F-RM-52. Mix and set aside. 1/4 cup kosher salt 1 Tbs dextrose powder 1 tsp cure #2 Right 2 Tbs hot papri...
- Mon Mar 05, 2012 03:07
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 454937
Had a pork loin in cure for 13 days. Got it rinsed down an drying. http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/ath.jpg Did a little fat trim and into a casing. Lonzino http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSCF0228.jpg Have my PID set at 80* with some salt...
- Mon Mar 05, 2012 03:01
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 454937
- Thu Mar 01, 2012 19:31
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 454937
- Thu Mar 01, 2012 05:45
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 454937
- Tue Feb 28, 2012 13:53
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 454937
- Tue Feb 28, 2012 04:36
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 454937
Getting the new camera figured out now. The Fujifilm Finepix S2940 is a nice camera. Does this replace your Sony DSC-W350? Fujifilm makes good stuff. Bought it at Walmat, did ya? Your camera is running software V1.0. Exif data. :mrgreen: Sometimes it is not a bad idea to strip Exif data when postin...
- Tue Feb 28, 2012 03:31
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 454937
Today is my PA neighbors birthday and the 1st time i have not been there to have a b-day beer with him in 8 years. I will see my daughter (who lives in my PA house) in NC this week so i'm making him some ring bologna for her to take back to him. Getting the ring casings ready for soaking. http://i86...
- Mon Feb 27, 2012 21:22
- Forum: Hyde Park
- Topic: Zinc in galvanized metal a safety issue?
- Replies: 8
- Views: 5507
I wouldn't use a galvanized piece to hang sausage nor would I use galvanized hooks for meat. I think all of the meat hooks I have seen were tin plated never zinc. Just plain bare wood is the best choice for hanging the sausage. I would not use either galvanized or wood to hang meat products ... sta...
- Sun Feb 26, 2012 20:04
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 454937
Did some fermented Amish Sweet Lebanon Bologna last week. Been hanging for 4 days now to reduce some moisture. BUT I had to cut one of the chubs cut open. Had to look and taste. http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSCF0018.jpg http://i868.photobucket.com/albums/ab242/nepas...
- Sun Feb 26, 2012 02:32
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 454937
Got 5 lbs of salami going today. 2 lbs of course ground pork. http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01572.jpg Got the mix and cure all together. http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01573.jpg 3 lbs of 90/10 GB with the pork, Mix being mixed in...
- Sun Feb 19, 2012 14:03
- Forum: Curing chambers and Related Equipment
- Topic: Nepas' Curing Chamber
- Replies: 9
- Views: 7229
Hi Nepas, In your curing display fridge, the photo shows a fan, do you still use it to blow cool air in the cabinet or is it disconnected? I have been looking for a drinks display fridge to build something very similar to what you have. You also mentioned that you are looking for a smaller capacity...