Search found 67 matches

by Oxide
Sat Mar 24, 2012 16:22
Forum: Curing chambers and Related Equipment
Topic: Define the rate of air flow in a fermentation chamber
Replies: 9
Views: 5249

Ok, got it. I was thinking about my comment about the koi pond filter -- it works because it is a closed system. What if your curing chamber was similar, a closed system? Move the air out of the chamber at at the appropriate speed (3 mph), condition it (temp and humidity) and pump it back into the c...
by Oxide
Sat Mar 24, 2012 06:11
Forum: Curing chambers and Related Equipment
Topic: Define the rate of air flow in a fermentation chamber
Replies: 9
Views: 5249

Ross, you are asking a very good question but the answer is going to depend on the humidity of the chamber and the differential of the humidity of the incoming air. Basically, if you have really dry air outside the chamber you will want less airflow. If your chamber has a humidifier that is cranking...
by Oxide
Fri Mar 23, 2012 03:52
Forum: Recipes from around the world
Topic: The best way to cook rice
Replies: 13
Views: 7105

ssorllih wrote:Yup! ten miles round trip and it is cold when I get home.
Indeed. They say cooking in the countryside takes longer. Or was that cooking in the mountains?!? :?: :mrgreen:
by Oxide
Thu Mar 22, 2012 17:54
Forum: Recipes from around the world
Topic: The best way to cook rice
Replies: 13
Views: 7105

A trick I learned from an Asian friend to get perfect rice every time ... go down to the closest Chinese restaurant and for 50-cents you can get a big goldfish box full of warm, ready to go, perfect rice. I've tried it, works every time. :mrgreen:
by Oxide
Thu Mar 22, 2012 17:09
Forum: Smokehouses. Construction and Maintenance.
Topic: Building a firebox for hot smoking
Replies: 22
Views: 14572

ssorllih wrote:
Oxide, remove all of the threaded fittings and purge the tank with CO2 or nitrogen or water or just a large volume of compressed air. The limits of flammability are 8% at the lower end.

Thank you, sir!
by Oxide
Thu Mar 22, 2012 15:43
Forum: Smokehouses. Construction and Maintenance.
Topic: Building a firebox for hot smoking
Replies: 22
Views: 14572

To prevent rusting out the bottom of the firebox, make sure to remove the ashes after every cook (after the ashes cool of course). When wood burns, it creates moisture. Moisture and steel are a good combination for rust. Excellent suggestion. I remember reading something about ashes rotting through...
by Oxide
Thu Mar 22, 2012 15:40
Forum: Smokehouses. Construction and Maintenance.
Topic: Building a firebox for hot smoking
Replies: 22
Views: 14572

Butterbean wrote:
A very easy build and it turns out to be a very nice smoke is to stand a lp tank vertically and cut out a door in it.

How do you vent the tank to be sure all propane is out of it before cutting into the tank? My though was to fill it up with water then drain it, then cut.
by Oxide
Thu Mar 22, 2012 15:30
Forum: Hardware
Topic: landjager Presses
Replies: 11
Views: 8784

My understanding is that polyethylene (HDPE and LDPE) are food safe. That is what cutting boards and food storage bags are made out of. Also, polypropylene is food safe, but polyvinyl chloride is not -- PVC should be avoided around food.
by Oxide
Wed Mar 21, 2012 14:36
Forum: Hardware
Topic: landjager Presses
Replies: 11
Views: 8784

I had no idea what Landjager was, looked it up. Seems like a similar idea to an Italian sausage that is pressed between boards. While plastic would certainly be more cleaner, it has the disadvantage of trapping moisture within the sausage for the 3 days or so that it is fermenting. The videos I have...
by Oxide
Tue Mar 20, 2012 22:30
Forum: Microbiology of meat and products
Topic: Chicken Wangs
Replies: 25
Views: 14228

Very good reply there CW, instead of going on with quotes from a book lets just delete this post and be done with it. I guess I'm going to have to agree to disagree. Good day Can't do it -- your thread is a very valuable learning experience for other folks. Best you can hope for is to change your n...
by Oxide
Tue Mar 20, 2012 20:44
Forum: Smokehouses. Construction and Maintenance.
Topic: Post Pics of your Smokers!!
Replies: 237
Views: 126965

Butterbean, I'm going to go ahead and let Al Gore know we found the source of global warming -- it's in your backyard. :mrgreen: I watched a YouTube vid of a guy that used a 220gl tank for the smoker, and a smaller tank like the ones you used for the fire box. He built it on a trailer, it's a beauty...
by Oxide
Mon Mar 19, 2012 17:56
Forum: For beginners
Topic: Casing management?
Replies: 14
Views: 6020

Tom, my experience has been whenever the casings are in the water, any water flowing into the bowl/bucket will cause mass confusion to the casings, they freak out and tie themselves into knots. As Chuckwagon mentioned, find the ends, drape it over the edge of the bowl/bucket, take them out one at a ...
by Oxide
Mon Mar 19, 2012 17:41
Forum: For beginners
Topic: First grind
Replies: 13
Views: 5037

Congrats on that first grind. Makes me hungry looking at it. :smile: I like that grinder, too. With that little fellow helping you'll want to be aware of all ten of his fingers at all times while you are grinding. Those little fingers can fit into the holes of larger mincing plates -- and the knife ...
by Oxide
Sun Mar 18, 2012 06:16
Forum: Microbiology of meat and products
Topic: The conflicting life of animal fat
Replies: 12
Views: 6184

The recommended formula for making the emulsion is soy protein isolate , vegetable oil, and water, in the ratio of 1:4:5. Don`t confuse soy protein isolate with soy protein concentrate. (a) can pea protein be substituted for soy bean protein? (Pea protein is organic, soy bean protein is GMO. GMO or...
by Oxide
Fri Mar 16, 2012 14:05
Forum: Other products
Topic: Chicken Hotdogs
Replies: 14
Views: 6719

3.0mm plate; #10 http://www.onestopjerkyshop.com/meat-grinder-plate-stainless-steel-p-303.html http://www.butcher-packer.com/index.php?main_page=product_info&cPath=18_77&products_id=167&zenid=5ef15190876015fbbe930530b9fab822 Thanks. I guess mincer plates are made all the way down to 1.5mm for those...