That's a great idea...I'm sure he'd have quite a following.Bob K wrote: You may have been better off establishing and ruling your own forum.
Search found 385 matches
- Fri Aug 29, 2014 11:10
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 202767
- Wed Aug 27, 2014 19:19
- Forum: Suggestions & Feedback
- Topic: can't send pm
- Replies: 2
- Views: 7154
- Wed Aug 27, 2014 02:33
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 202767
- Sun Aug 24, 2014 13:29
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 202767
- Sat Aug 23, 2014 02:48
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 165817
Re: More Information on Nitrate/Nitrite CURES
Cure #2 This cure is a blend of salt and sodium nitrite and sodium nitrate. The salt is added as a carrier and to make it easier to measure. In the United States it is dyed pink, so chefs and the home user will not mistake it for salt or sugar. It goes by several different brand and generic names, ...
- Sun Aug 03, 2014 20:39
- Forum: Sausages
- Topic: Sous Vide for collagen casings
- Replies: 13
- Views: 10196
- Sat Aug 02, 2014 23:51
- Forum: Sausages
- Topic: Halusia's Kabanosy
- Replies: 20
- Views: 23628
- Sun Jul 27, 2014 09:45
- Forum: Sausages
- Topic: [USA] Wild Boar Italian
- Replies: 7
- Views: 6046
- Sun Jul 27, 2014 09:20
- Forum: Microbiology of meat and products
- Topic: Yogourt as starter culture in sausage making
- Replies: 84
- Views: 107484
- Sun Jul 27, 2014 09:13
- Forum: Hardware
- Topic: Pro smoker 100
- Replies: 27
- Views: 19365
- Sun Jul 27, 2014 09:10
- Forum: School of Domestic Meat Processing
- Topic: Technological Videos
- Replies: 42
- Views: 79927
- Sun Jul 27, 2014 09:06
- Forum: Dry Cured Meats and Sausages
- Topic: Good versus Evil (bacteria, that is)
- Replies: 7
- Views: 5636
- Sun May 18, 2014 16:51
- Forum: Technology basis
- Topic: first time coldsmoking sausage, dont want to kill wife and c
- Replies: 24
- Views: 28130
There is also an obvious error in the Russian sausage recipe in adding 5g of Cure 2 nitrite to 1kg. That works out to 312.5 ppm only with the nitrite, the additional nitrate content in Cure 2 take it into the danger zone. Most Polish recipes (that is sausage made in Poland), have a nitrite content ...
- Sun May 18, 2014 12:31
- Forum: Technology basis
- Topic: first time coldsmoking sausage, dont want to kill wife and c
- Replies: 24
- Views: 28130
- Sun May 18, 2014 11:49
- Forum: Technology basis
- Topic: first time coldsmoking sausage, dont want to kill wife and c
- Replies: 24
- Views: 28130
slickric , I do a lot of cold smoking, the flavor is much different from that of hot smoking. I use different methods depending on the particular sausage/meat and what exactly I'm trying to achieve. It can be as simple as cold smoking fo 10-12 hours and then gently finishing the sausage to safe tem...