Search found 3840 matches

by redzed
Tue Nov 06, 2012 07:11
Forum: Smoked pork products
Topic: my big effort
Replies: 10
Views: 7224

Nice colour, looks tasty! Bon appetit!
by redzed
Tue Nov 06, 2012 04:14
Forum: Other products
Topic: Big Bird
Replies: 8
Views: 5409

I think that if I had access to such a cheaply priced gobbler, I would buy a couple large ones and bone them out for sausage. You will easily get 50% of the weight in meat. The leftover bones make an excellent stock that you can can or freeze and use rather than those salty boullion cubes.
by redzed
Mon Nov 05, 2012 21:18
Forum: Dry Cured Meats and Sausages
Topic: Lonzino
Replies: 19
Views: 28182

I ended up getting my coppa into a 75mm collagen casing but its a bit stiff and difficult to get all the air bubbles out. I washed it with some red wine and seasoned it with paprika and a dash or two of hot chillies. Will be definately getting some beef bungs and middles for my next batch of cured m...
by redzed
Sun Nov 04, 2012 22:55
Forum: Dry Cured Meats and Sausages
Topic: Lonzino
Replies: 19
Views: 28182

Yeah, maybe I'm getting a bit impatient and today I uncased one of the loins beacause I thought that there were air pockets an something was growing in there, but I fact it looks fine. I laced it and will let it mature uncased. Also today I placed a coppa into the chamber. Did not have any suitable ...
by redzed
Sun Nov 04, 2012 17:09
Forum: Hyde Park
Topic: For my Birthday
Replies: 12
Views: 6281

And CW where the heck did you study history? Ontario in a civil war? Why.... I'm surprised at you Red! Those courageous Ontarians helped US fight OUR civil war. Shucks, just who do you think kept the Viet Cong from crossing the Mason-Dixon Line anyway? I just have one question... How is it possible...
by redzed
Sun Nov 04, 2012 06:15
Forum: Venison and Other Game
Topic: Dead Deer Bacon
Replies: 8
Views: 13029

Thanks Ross, but that is hardly the advice or encouragement that I was seeking. "One of the sheriff''s deputies fired a few rounds at him, and on impact, he dropped the knife and shouted, ''Take me to the hospital, you shot me!''" I don't need the buck crying out for help and waking up the neighbour...
by redzed
Sun Nov 04, 2012 02:11
Forum: For beginners
Topic: What's a preferable breed of hog?
Replies: 36
Views: 18459

I suspect that there are indeed significant differences that can be detected by people that have long experience with many pork carcasses. I venture that most of us will never process enough sausage or cured and smoked meat to ever be able to articulate the differences. Ross, I think you underestim...
by redzed
Sun Nov 04, 2012 01:56
Forum: Venison and Other Game
Topic: Dead Deer Bacon
Replies: 8
Views: 13029

ssorllih wrote:You can get paint ball gun ammo filled with pepper spray.
Ross, are you writing this from experience? If so, can you elaborate?
by redzed
Sun Nov 04, 2012 01:54
Forum: Dry Cured Meats and Sausages
Topic: Lonzino
Replies: 19
Views: 28182

Hi Red, On E-Bay there are some compact humidifiers that actually fit in fridge door shelves. All around $ 20.00. I am going to get one shortly for a planned curing chamber. Regards, Jan. Sounds like a bargain, but check how much water it will hold. You don't want to keep refilling it every day. I ...
by redzed
Sun Nov 04, 2012 01:49
Forum: Dry Cured Meats and Sausages
Topic: Lonzino
Replies: 19
Views: 28182

Lonzino cured for 12 days, cased in a fibrous Novatone brand casing. Lomo Embuchado cured 8 days cased in a collagen middle, Naturin brand.

Thanks,

Chris
by redzed
Sun Nov 04, 2012 01:28
Forum: Hyde Park
Topic: For my Birthday
Replies: 12
Views: 6281

:neutral: ...We Canucks may occasionally fight over beer and when we play hockey but it never escalates :smile: into a war. :smile: Seeing as how this is a sausage making forum, what about the "Pig War" of 1859? :neutral: With no human casualties, this dispute was a bloodless conflict. ...unlike ma...
by redzed
Sat Nov 03, 2012 21:36
Forum: Venison and Other Game
Topic: Dead Deer Bacon
Replies: 8
Views: 13029

Looks delish Devo. I wish I had some dead deer. We are currently overrun with live ones in our sub division. They are all over the place and are destroying everything. I am seriously thinking of getting a bow and bagging one at night. But I have neighbours all over the place and some of them think t...
by redzed
Sat Nov 03, 2012 18:20
Forum: Hyde Park
Topic: For my Birthday
Replies: 12
Views: 6281

Ray, Ray, Ray. You gotta get out more often! Here on the wet coast we have a flourishing wine industry and there are also excellent wines produced in Ontario's Niagara Peninsula. Even here on on Vancouver Island, where we normally have long dry summers, there are several quality growers and vintners...
by redzed
Sat Nov 03, 2012 17:42
Forum: Dry Cured Meats and Sausages
Topic: Lonzino
Replies: 19
Views: 28182

Jeff, I have two loins currently in my chamber a lonzino and embuchado. After 3 weeks the lonzino has lost 20% and the embuchado 13% after 2 weeks . My concern is that both are still very soft when squeezed, unlike my salamis that have firmed up nicely. Is this normal? How long does it take before t...
by redzed
Sat Nov 03, 2012 02:26
Forum: Hyde Park
Topic: For my Birthday
Replies: 12
Views: 6281

Happy birthday BG! With all that zin looks like it's gonna be an all nighter! And CW where the heck did you study history? Ontario in a civil war? There was the Upper Canada Rebellion in 1837 but it was quickly suppressed by the British controlled government. We Canucks may occasionally fight over b...