Search found 499 matches

by Devo
Wed Dec 16, 2020 22:44
Forum: Hardware
Topic: Hanna HI981036 Meat pH Tester
Replies: 7
Views: 1453

Re: Hanna HI981036 Meat pH Tester

Man I have not used my Hanna in so long I almost forgot where it was LOL

Image
by Devo
Tue Dec 15, 2020 20:40
Forum: Dry Cured Meats and Sausages
Topic: country ham
Replies: 14
Views: 776

Re: country ham

Yes thats the same one I followed. Did you sweat at high temp right from when cured or did you dry to a % loss first. Thinking I will take it to 20% then use sugna(being a picnic rather then ham there is a fairly big area of exposed meat) then sweat it for final 15% loss at 23c ish.. Truthfully I r...
by Devo
Tue Dec 15, 2020 03:37
Forum: Dry Cured Meats and Sausages
Topic: country ham
Replies: 14
Views: 776

Re: country ham

I followed this video. Pretty good explanation on what to do.

https://youtu.be/qcwu6K4crHc
by Devo
Tue Dec 15, 2020 03:32
Forum: Dry Cured Meats and Sausages
Topic: country ham
Replies: 14
Views: 776

Re: country ham

I remember going down this road back in 2013. LOL I went two years before I sliced mine up. For all the babysitting and wondering if the mods were OK I don't think I would try it again but that's just me. Good luck with your journey. Mine tasted just OK.........nothing to special. Heres some picture...
by Devo
Thu Nov 19, 2020 20:39
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 65
Views: 16129

Re: Venison Sausages

Sounds great. Here is a good recipe but I can no longer get the soy vay veri veri teriyaki up here in Canada unless I sell my house. By the time it crosses the border it triples in price. Walmart in the States usually has it. https://www.soyvay.com/products/veri-veri-teriyaki/ 3.3 oz per pound of me...
by Devo
Thu Nov 19, 2020 03:26
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 65
Views: 16129

Re: Venison Sausages

A long time ago I bought Reusable Teflon Grilling Mats. Can't remember the name but they fit my bradley smoker racks. Good to 400 degrees so they say. Smoker don't go that high so I really don't know. Just transfer the flattened out ground meat to the mat and lay that on your smoker rack. You can se...
by Devo
Wed Nov 18, 2020 15:36
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 65
Views: 16129

Re: Venison Sausages

My friend Kirby has it down to a science. I just used his idea for the board although mine was not as fancy as his. He does hundreds of pounds of venison and elk each year with his hunting buddies so he has all the equipment. You don't need to anything fancy if your just doing small batches. Check o...
by Devo
Wed Nov 18, 2020 03:32
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 65
Views: 16129

Re: Venison Sausages

That looks terrific Devo. Would you explain the process of making the jerky in sheets? Looks interesting. Thanks Its a pretty simple process actually. I used to use a poly cutting board that I added strips on the sides to give it a 1/4 lip on both sides and lay the ground meat in the middle. I woul...
by Devo
Wed Nov 18, 2020 01:01
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 65
Views: 16129

Re: Venison Sausages

Neighbor came by and dropped off some deer trimmings. He said make something. So I did. You have to love it when the deer come to you and you don't have to get off the couch. https://i.imgur.com/fO53IJO.jpg https://i.imgur.com/YhS06iR.jpg https://i.imgur.com/F6TgHjD.jpg https://i.imgur.com/3sWB2dp.j...
by Devo
Thu Apr 04, 2019 13:00
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Why use Cure #2 in UMAi Dry aging.
Replies: 10
Views: 3105

Re: Why use Cure #2 in UMAi Dry aging.

Baglady- Great to hear from the folks a UMAi ! Could you also comment why you recommend a culture like T-SPX which is designed to be used for a long production traditional fermented sausage? A fast fermenting culture, formulated for shorter production time may be a better choice. The UMAi Dry curin...
by Devo
Sun Feb 03, 2019 20:08
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Why use Cure #2 in UMAi Dry aging.
Replies: 10
Views: 3105

I am really surprised that there is not more comments on this very interesting subject. I would have thought at least our Redzed or one of our polish experts would have piped in by now :mrgreen:
by Devo
Sun Dec 23, 2018 21:41
Forum: Dry Cured Meats and Sausages
Topic: Blueberry Wine Bresaola
Replies: 4
Views: 2529

Sounds interesting. I have made Bresaola a couple of times and really never grew fond of it but I just might give this a try. Thanks for posting this.
by Devo
Mon Oct 08, 2018 20:46
Forum: Hyde Park
Topic: Is anyone familiar with this bottle?
Replies: 4
Views: 2474

Thanks to both of you. Figured someone on here would have some background on it. This is why I was asking the question for my friend. Here is his story. "One of my friends passed about a year ago. Before he died he gifted me with this bottle of cognac. He knew I had a taste for Brandy. During his li...
by Devo
Sun Oct 07, 2018 19:11
Forum: Hyde Park
Topic: Is anyone familiar with this bottle?
Replies: 4
Views: 2474

Is anyone familiar with this bottle?

Someone I know would like some information on it. He knows it is cognac. He assume it was distilled in Russia, or assuredly part of the former Soviet Union. He can't seem to find anything on this particular brand. Any further information any of you could give me would be greatly appreciated. https:/...
by Devo
Sun May 13, 2018 20:20
Forum: Hyde Park
Topic: R.I.P Chuckwagon
Replies: 18
Views: 8850

Yup he was a colorful character thats for sure. Really not sure just how much he really knew but he sure could put out the B.S. when needed Not many forums would have him around because of it. I remember reading about the State troupers arresting him for impaired while he was the towns sheriff and f...