Search found 186 matches

by two_MN_kids
Wed Dec 23, 2015 19:48
Forum: Hyde Park
Topic: Merry Christmas
Replies: 13
Views: 7101

Merry Christmas and Happy Holidays to the membership, and a big thank you to our moderators for the great job done throughout the year. Thank you.

Jim and Jean
by two_MN_kids
Fri Dec 05, 2014 15:23
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 74736

Thanks Guys, now I have some great ideas.

Jim
by two_MN_kids
Thu Dec 04, 2014 20:51
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 74736

Bob, the bags just never got a good seal, and kept losing vacuum. I can adjust the dwell time up to 9 seconds, but that never seemed to work well enough. I would make two or three seals, and the next day the vacuum was gone and the bag was loose. Against my better judgment, I purchased another (albe...
by two_MN_kids
Thu Dec 04, 2014 17:23
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 74736

I want to thank all the contributors to this thread! Your successes with products made using the UMAi Dry Bags encouraged me to keep trying them. After learning the nuances of sealing these bags with my chamber vacuum, I too have had good results. I have made Lomo Embuchado, Bresaola, Lonzino, and r...
by two_MN_kids
Wed Nov 12, 2014 04:17
Forum: Sausages
Topic: Heads up on pork deals
Replies: 19
Views: 11726

We just purchased 60 pounds from Restaurant Depot for $1.58/lb. bone-in. Two large Coppa's in the deep freeze on a four week nap, 25 lbs. Hot Italian, 25 lbs. Sweet Italian, and a sample batch of Salsiccia con Vino e Formaggio which we really enjoyed. Will need to make another trip to the Depot real...
by two_MN_kids
Wed Oct 29, 2014 17:22
Forum: Technology basis
Topic: Testing pH Acidity Using Litmus Paper
Replies: 6
Views: 17371

Bob, I mixed the meat sample with bottled distilled water at ratio of one part meat and two parts water. Using the distilled water, I didn't test the pH as I assumed it at 7.0. Both strips were used to test the meat pH, but only the one registered. As I also expected both strips to react, have to wo...
by two_MN_kids
Wed Oct 29, 2014 16:24
Forum: Technology basis
Topic: Testing pH Acidity Using Litmus Paper
Replies: 6
Views: 17371

Last Sunday, planning for a summer sausage, we mixed salt and cure with 16# of diced beef, and salt into about 2# of back fat. Yesterday, we ground the meat and mixed in the remaining ingredients, including Bactoferm F-LC. After mixing, I tested for pH with pHydrion Test Strips. I have two strips; o...
by two_MN_kids
Sat Oct 18, 2014 17:47
Forum: Sausages
Topic: Liver Sausage with Mushrooms
Replies: 18
Views: 11903

Poach fat for 5 min. Chris, I was looking for some answers to questions about Braunschweiger when I came across this thread. I'm hoping you can answer them. First: What is the purpose of poaching the fat for 5 minutes? There is a local producer that has a wonderful tasting "State Champion" Braunsch...
by two_MN_kids
Mon Oct 13, 2014 16:55
Forum: Sausages
Topic: First time making pepperoni meat sticks
Replies: 43
Views: 21796

Finished smoking the sticks today. Didn't turn out the way i had hoped as it will take time to get used to my smoker. Here are the final pics of my first batch. They do however taste good. Hey netspyman! Welcome to the forum, and congratulations on completing your first batch of sticks. I use a six...
by two_MN_kids
Thu Oct 09, 2014 03:26
Forum: Hyde Park
Topic: Happy birthday!
Replies: 127
Views: 72452

Happy, Happy Birthday, Jan. Sure would like to taste your home made Hooch. Have a shot for me, please. :mrgreen:

Enjoy your day!

Jim
by two_MN_kids
Tue Oct 07, 2014 18:06
Forum: Hyde Park
Topic: Happy birthday!
Replies: 127
Views: 72452

Wishing a Happy Birthday to Ray, and a belated Happy Birthday to Jeff and Ross. I hope your days were simply amazing!

Jim
by two_MN_kids
Tue Sep 02, 2014 19:23
Forum: Smoked pork products
Topic: [USA] Makin' Bacon
Replies: 137
Views: 132392

Jan, I used Ross's recipe for shoulder bacon. If not exact, it's based on his formula.

For 1 Kg of pork:
20g of Salt
2.5 g of Cure #1
13g of sugar
and a small splash (2-3 ml) of Honey, Molasses, or Pure Maple Syrup.

Jim
by two_MN_kids
Tue Sep 02, 2014 19:06
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 99789

Great to have you back among us, Chuckwagon! :smile:

2mk/Jim and Jean
by two_MN_kids
Tue Sep 02, 2014 19:02
Forum: Dry Cured Meats and Sausages
Topic: How long to dry Krakowska?
Replies: 17
Views: 13415

Here are some pictures of the Pork Loin Sausages we made using Maxell's Polish recipe for Krakowska. The chubs, after drying about seven days total; they received a long 12 hour warm smoke of Cherry wood pellets after the third day . Total weight loss of about 28%. http://i1253.photobucket.com/album...
by two_MN_kids
Fri Aug 29, 2014 17:01
Forum: Smoked pork products
Topic: [USA] Makin' Bacon
Replies: 137
Views: 132392

Here are some pictures of the recently finished first attempt at belly bacon. I didn't get any pictures of it sliced, or packaged. After I removed the skin I covered that surface with fresh black pepper also. http://i1253.photobucket.com/albums/hh582/two_MN_kids/BellyBacon-skinside.jpg Smoked with A...