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Search found 17 matches
- Wed Jun 17, 2020 16:09
- Forum: Technology basis
- Topic: EQ in Commercial production
- Replies: 4
- Views: 258
I'm a one man shop,so production quantity isn't as much of an issue to me as quality. I have the time and I like the result of EQ Cures. Looking through CFR 318 I don't see any mention of EQ curing and The minimum salt percentages will end up way too salty!
Just bought a used VP545 chamber vac. To anyone using one what is the largest size piece of meat you've used it on? I am specifically wondering if I can do a bone in full ham. My preference is to EQ cure under vacuum but not sure this will work with this machine. Got a hellofa deal though!
- Sat Apr 22, 2017 16:00
- Forum: Dry Cured Meats and Sausages
- Topic: ayrshire bacon
- Replies: 24
- Views: 20306
- Thu Apr 13, 2017 22:22
- Forum: Dry Cured Meats and Sausages
- Topic: What is this cut called?
- Replies: 2
- Views: 1718
Been awhile since I've been here! My apologies and my loss! What cut is a cured whole side? I've seen it but can't recall the name. The whole side (of Pork) is boned and applied with cure then rolled and tied. It starts with the loin rolled in surrounded by the rib meat then the belly. I think it's ...
Well an update: Bad luck struck in the form of an incapacitating ice storm. This was the worst ice storm I've seen in 16 years, we had 2 days of frozen rain of which 4/5 inches of ice stuck. Then to top it off we had 2 days of snow that provided a good insulation blanket for the ice. I wasn't able t...
We used to sell at the Nashville Farmer's Market and locally but in order for me to,personally, process past whole carcass meant a retail butcher shop on site that was under state inspection. To set that up would have been in your ballpark $$$ figure. We can't kill but we can source USDA inspected p...
Most of our processors (99%) here are custom exempt (NO requirement for HAACP Plans) , the State of Tennessee doesn't do inspections, so all or any inspection is done under USDA auspices. You know much better than I the cost of equipment and most of our small scale processors don't have the through-...
The raw product from the Tennessee makers (Bentons, The Hammery, etc.) are sourced from USDA approved purveyors like Buckhead Beef, Sysco and other local purveyors. If you're familiar with processing fees, then the closest in-state processor to me charges an $80 kill fee, $80 scald, .80 cents per po...
Butterbean, Tennessee health regs are getting to the point that no one wants to scald anymore. The closest processor that scalds is in another state. I ended up going the Culetello route and they have been in the cure for 3 days now. The hogs (Berkshires) ended up hanging at 185 and 193; they were a...
Thanks for the replies guys, I appreciate it! Devo - Thanks man, I had forgotten about pigs bladder and Culatello; I think that that is my answer! I have seen them for sale at Butcher Packer but ,as usual, B/P is sketchy on detail. How do you prep them for use? Do you equalize the meat before hand a...
I am getting ready to process 2 Berkshire hogs. My processor doesn't scald, he only skins, so all of my cuts will be skin_off. My question is can I dry cure and age a bone-in, skin_off ham. I will brine 2 of the hams but I wanted to dry cure the other 2.
- Wed Nov 16, 2011 14:22
- Forum: Microbiology of meat and products
- Topic: Heritage Breeds
- Replies: 33
- Views: 19347
ssorillih, That's called "hogging down" the crop. It's actually pretty historic through Appalachia. We have a local Mule trader that plants about 20/30 acres of corn for his herd of Mules every year and they pick and choose as much or as little as they want. Mules, unlike Horses, won't over eat to t...