Search found 1765 matches

by Butterbean
Thu Jan 23, 2020 12:20
Forum: Dry Cured Meats and Sausages
Topic: Salami smell
Replies: 7
Views: 75

Re: Salami smell

I'd expect the smell to change as it transforms into the finished product. All sorts of interesting aromas can be created depending on what's going on inside the meat. The aroma of cheese is common as are some floral notes but others are common too.
by Butterbean
Wed Jan 22, 2020 23:54
Forum: Sausages
Topic: Ugliest Kielbasa Ever & What I Learned
Replies: 4
Views: 59

Re: Ugliest Kielbasa Ever & What I Learned

Looks pretty pale on the inside too or is it the photo?
by Butterbean
Tue Jan 21, 2020 13:17
Forum: Smoked pork products
Topic: Smoked Sweet Cured City Ham
Replies: 3
Views: 155

Re: Smoked Sweet Cured City Ham

Boiling helps cook the pork skin making it soft and easy to slice. It also seems to act like a sear on a steak because the hams seem to plump up and draw in moisture when they hit the boiling water. Don't know if that's the proper term but that's how it appears to me. Of course once it hits the wate...
by Butterbean
Tue Jan 21, 2020 01:20
Forum: Smoked pork products
Topic: Argghh Forgot to inject the meat
Replies: 18
Views: 197

Re: Argghh Forgot to inject the meat

Are you also curing or just brining? 2-4 days isn't really enough time to EQ cure a loin, 10-14 days minimum. I only use liquid brines for brining/salting, and pretty much only for meats that are going to be smoked and/or cooked or dehydrated (like jerky). Sometimes I also use the EQ method for “dr...
by Butterbean
Mon Jan 20, 2020 13:00
Forum: Hyde Park
Topic: Couldn't say no
Replies: 5
Views: 97

Re: Couldn't say no

I have used some "about" ten year old meat many times. Sometimes it's ok for the humans but I have never had my dog turn it down if it was a bit too freezer tasting. He is currently eating Mexican chorizo in small amounts (due to spices) mixed in with his food. I haven't see a happier dog. Wouldn't...
by Butterbean
Sat Jan 18, 2020 19:51
Forum: Hyde Park
Topic: Couldn't say no
Replies: 5
Views: 97

Re: Couldn't say no

I'm doing the same. Thankfully with this new edition I was able to empty one freezer that was completely filled. Amazing what I found in the bottom of that chest freezer. You don't think hamburger frozen for ten years will be any good do you? :wink: :lol: It was also amazing how many hearts and live...
by Butterbean
Sat Jan 18, 2020 17:38
Forum: Hyde Park
Topic: Couldn't say no
Replies: 5
Views: 97

Couldn't say no

I was recently asked if I'd be willing to carry off a broken chest freezer and dispose of all its contents as they had thawed after the freezer broke. Since I have a problem saying no sometimes I agreed to do this even though it turned into quite a job because the freezer was full and I had no help....
by Butterbean
Sat Jan 18, 2020 01:21
Forum: Dry Cured Meats and Sausages
Topic: Fuet made without any preservatives, dyes, taste enhancers, who could explain how they achieved that?
Replies: 2
Views: 66

Re: Fuet made without any preservatives, dyes, taste enhancers, who could explain how they achieved that?

Don't believe table salt in Spain is the same as it is in North America. Table salt there, I believe, is typically sea salt. It was in the news a while back as having micro-plastics in it. Plastics aside, you can read where it contains 80 other nutrients of which some are surely nitrates. If I were ...
by Butterbean
Sat Jan 18, 2020 01:02
Forum: Smoked pork products
Topic: Argghh Forgot to inject the meat
Replies: 18
Views: 197

Re: Argghh Forgot to inject the meat

Sounds like you need to embrace equilibrium curing. Not only is it good for the wayward traveller but those who forget stuff like myself.
by Butterbean
Mon Jan 13, 2020 21:25
Forum: Hyde Park
Topic: White foam on bacon
Replies: 1
Views: 97

White foam on bacon

I haven't eaten store bought bacon in some years now but was given 3 lbs of thick sliced bacon for Christmas from a company I do work for. The bacon was beautiful but when I went to fry it all sorts of liquid came out of it along with a white foam that looked similar to sea foam. Anyhow, I was just ...
by Butterbean
Sun Jan 12, 2020 22:14
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1302
Views: 343707

Re: Hi New Guys - Introduce Yourself

Welcome to the forum Mujo. Can't wait to see some pictures.
by Butterbean
Fri Jan 10, 2020 01:11
Forum: Sausages
Topic: Bologna - American
Replies: 1
Views: 86

Re: Bologna - American

Sure, just stuff and poach it.
by Butterbean
Sat Jan 04, 2020 01:21
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 28
Views: 8829

Re: Venison Sausages

The All American canner is on my wish list. That's a good canner. You'll love pressure canning. Its amazing what you can do with a canner if you employ some creativity and mix what you know about making sausage with canning meat. I have shelves filled with "corned venison" and "city ham" which were ...
by Butterbean
Fri Jan 03, 2020 16:33
Forum: Smoked pork products
Topic: Much Better than Ruhlman's
Replies: 13
Views: 426

Re: Much Better than Ruhlman's

Looks good. I use molasses sometimes myself. I think it gives things a nice depth of flavor and people are always asking for more of it.
by Butterbean
Fri Jan 03, 2020 16:30
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 28
Views: 8829

Re: Venison Sausages

Sounds good. I think I'll give this one a try too. I told my son he needed to stop hunting horns and start thinning the herd. You gotta be careful what you wish for because he did just that and even though he did all the skinning and dressing himself I was left with the final butchering and he's kep...