Search found 75 matches

by muxmun
Fri Feb 09, 2018 01:21
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 44911

Thanks for the response guys. Bob, Ill check that video out and hope its better next time.
Thx all
by muxmun
Fri Feb 09, 2018 01:00
Forum: Hyde Park
Topic: What to do with my Coppa
Replies: 6
Views: 3718

What to do with my Coppa

Hey all.

I have a coppa that is just now ready for the curing chamber but I have been called out to work which I did not expect. Leaving the state for Tx where I am sure to find good BBQ.

What to do with this? Throw it out?? Freeze it??

Any guidance would be appreciated.

Thanks charlie
by muxmun
Wed Feb 07, 2018 17:15
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 44911

Got my Baleron done thanks to Red and others here. It came out well and tastes very good. I watched many videos of how to cut the coppa from the Butt, but when it came time to do it I was lost. I don't think I got the whole thing as it seems rather small. Anyway it was fun to do and helped to build ...
by muxmun
Sun Jan 28, 2018 15:10
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1288
Views: 511887

Me Too. I made 10 lbs of Brats a few days ago. Took most of the day and I was shot.

I'm going to check my Iron!!! :idea:
by muxmun
Wed Jan 10, 2018 23:04
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 44911

Red. Thanks. I would really like to give this a go but a few questions as I am still quite the novice. 1. The salt and cure #1 are percentage of the total weight? 2. You said equilibrium curing. Should these cures be mixed with water? 3. Can a collagen casing be used in stead of a beef bung? size? 4...
by muxmun
Wed Dec 13, 2017 02:38
Forum: Hyde Park
Topic: Protein lined casings 38-50 mm
Replies: 12
Views: 6890

jcflorida. Thanks. I'll give those a try

charlie
by muxmun
Sat Oct 28, 2017 21:01
Forum: Hyde Park
Topic: Protein lined casings 38-50 mm
Replies: 12
Views: 6890

Yes indeed. The right collagen casing may work. I might give it a try.

Thx

charlie
by muxmun
Sun Oct 22, 2017 17:57
Forum: Hyde Park
Topic: Protein lined casings 38-50 mm
Replies: 12
Views: 6890

Thanks for the input Red. I'll give it a go. I'm still pretty new to this. I have only made one cured salami and the results were somewhat OK. Thanks to all of you on this board, the learning curve is not quite straight up. :grin:

charlie
by muxmun
Sat Oct 21, 2017 20:03
Forum: Hyde Park
Topic: Protein lined casings 38-50 mm
Replies: 12
Views: 6890

Bob, Thanks. The reason I was pursuing this, is that a couple of markets I go to have these smaller diameter salami's that are wrinkled like they were protein lined. I was thinking that it might shorten my curing time with the smaller diameter. Reason being I sometimes have to leave my place for wor...
by muxmun
Sat Oct 21, 2017 19:15
Forum: Hyde Park
Topic: Protein lined casings 38-50 mm
Replies: 12
Views: 6890

Protein lined casings 38-50 mm

I have been searching for 38 to 50 mm proten lined casings but have come up short.
Anyone have a source for this?

Maybe not the right place to post :sad:

Thanks...charlie
by muxmun
Sat Apr 01, 2017 14:48
Forum: For beginners
Topic: First Salami Done
Replies: 7
Views: 4531

Red. Thanks for the encouraging words. The big reason it came out OK is from the help of all from this forum. Thanks for the info too on the loin vs butt.

Thanks all..Hope to start another salami soon.

Mux
by muxmun
Fri Mar 31, 2017 22:20
Forum: For beginners
Topic: First Salami Done
Replies: 7
Views: 4531

Thanks guys. I think I got a little too much fat in this. My pork butt did not have quite enough good lean so in went some meat that was a bit more to the fat side as well as the back fat that the recipe called for. I'm wondering if say a pork loin would work just as well if your just trying to get ...
by muxmun
Fri Mar 31, 2017 21:36
Forum: For beginners
Topic: First Salami Done
Replies: 7
Views: 4531

Yes I did. Maybe too much as it got pretty heavy in the 3rd week or so and I was instructed here to brush the excess off and I lowered the temp somewhat.

mux
by muxmun
Fri Mar 31, 2017 16:28
Forum: For beginners
Topic: First Salami Done
Replies: 7
Views: 4531

First Salami Done

Thanks for all the help here. I made the Salami Finocchiona around Christmas Time. I had a problem with the PH at first because I did not put in enough sugar so it took a bit longer to reach 5.2 PH. Thanks all for the help on that. Anyway, into the chamber for about 6 weeks. Lost about 44 % weight. ...
by muxmun
Fri Feb 03, 2017 18:37
Forum: Hardware
Topic: A-Mazen-smoke tube
Replies: 5
Views: 4276

I have the smoke tube and use it a lot. With just the tube I smoke cheese and I also use it when I put almost anything on the grill. ribs, pot roast, pork roast etc. I have a pellet grill and the tube gives that extra bump of smoke that I otherwise don't get. I hope to use it for cold smoking meat s...