Search found 1929 matches

by Butterbean
Sun Mar 07, 2021 20:16
Forum: Smoked pork products
Topic: Boneless Pork Loin - Kasseler Style
Replies: 19
Views: 1989

Re: Boneless Pork Loin - Kasseler Style

The time is dependent on brine strength and thickness of meat. So if it says six days I'd go with that but it wouldn't hurt to remove it after six days and rinse and let it rest for a couple more days for the salt to equalize. May not need to but this is a good thing to do to keep from getting those...
by Butterbean
Sun Mar 07, 2021 20:11
Forum: Sausages
Topic: Busy week/weekend sausage/meat making!
Replies: 39
Views: 3128

Re: Busy week/weekend sausage/meat making!

Albertaed wrote:
Mon Mar 01, 2021 02:44
It all looks good! I’m making corned beef next weekend.I’m been dying for a Reuben sandwich.
IMO, that is the best sandwich in the world.
by Butterbean
Sun Mar 07, 2021 20:10
Forum: For beginners
Topic: So let's talk about salt percentages....
Replies: 13
Views: 1007

Re: So let's talk about salt percentages....

I suspect the reason they have the area marked reserved is the same as saying "it depends" and there is no clearcut rule to follow and you have to submit your plan and procedure for approval. I make a few things which - if I sold them - would require a waiver or a plan showing how the safety hurdles...
by Butterbean
Sat Feb 27, 2021 17:30
Forum: Sausages
Topic: Busy week/weekend sausage/meat making!
Replies: 39
Views: 3128

Re: Busy week/weekend sausage/meat making!

Wow! Looks great! You have been busy. I've been toying with the idea of butchering a cow myself as I have one that I fear would just as soon kill me than look at me. I'm vacillating on this because I usually don't care for grass-fed beef and the chances of me getting her in a pen to grain her is ver...
by Butterbean
Mon Feb 22, 2021 00:39
Forum: Dry Cured Meats and Sausages
Topic: Salami Finocchiona
Replies: 6
Views: 522

Re: Salami Finocchiona

That looks terrific. One of my favorites.
by Butterbean
Thu Feb 18, 2021 18:49
Forum: Smokehouses. Construction and Maintenance.
Topic: Smokehouse Modification
Replies: 19
Views: 3709

Re: Smokehouse Modification

We purchased a new convection oven for the house and it got me to thinking that I might try to a convection type system in the smokehouse. I have plenty of draft in the smokehouse so it might not make that big of a difference but the idea was in my head and I thought I'd give it a try anyway because...
by Butterbean
Fri Feb 12, 2021 20:01
Forum: Other products
Topic: Salchichoc - Chocolate Sausage
Replies: 5
Views: 410

Re: Salchichoc - Chocolate Sausage

Till today I never dreamed there would be any possibility of my becoming a vegetarian. Now I see I was wrong. :lol:
by Butterbean
Fri Feb 12, 2021 12:10
Forum: Other products
Topic: Salchichoc - Chocolate Sausage
Replies: 5
Views: 410

Re: Salchichoc - Chocolate Sausage

Wow! I never would have dreamed of something like that. Looks tasty
by Butterbean
Wed Feb 10, 2021 20:10
Forum: Smokehouses. Construction and Maintenance.
Topic: Smokehouse Modification
Replies: 19
Views: 3709

Re: Smokehouse Modification

Don't feel bad, Dan McYankee--I live in Atlanta and wasn't aware cane is grown in the southern part of this state. But I suppose the climate is sufficient. Why should Louisiana have all the fun? In Louisiana some eat boudin with a drizzle of cane syrup. Lorenzoid being from Atlanta you might get a ...
by Butterbean
Wed Feb 10, 2021 01:05
Forum: For beginners
Topic: Idea for PH testing sausage during ferment
Replies: 2
Views: 388

Re: Idea for PH testing sausage during ferment

That's a good idea. I place some of the horn waste in a small Tupperware container to test while in the fermentation chamber. After that I don't really worry about it. Whenever I want to test something that is drier I'll make a slurry with equal parts mince and water but I don't really understand if...
by Butterbean
Wed Feb 10, 2021 01:00
Forum: Smokehouses. Construction and Maintenance.
Topic: Smokehouse Modification
Replies: 19
Views: 3709

Re: Smokehouse Modification

Great looking smoke house ButterBean. I'll have you hooked on real syrup. :lol: What type of syrup do you harvest in South Georgia ? I do maple up here in NY but I don't think maple grows that far south....Pecan? We make cane syrup. Its somewhat like the syrup you buy in the store only its much thi...
by Butterbean
Sat Feb 06, 2021 23:09
Forum: Smokehouses. Construction and Maintenance.
Topic: Smokehouse Modification
Replies: 19
Views: 3709

Re: Smokehouse Modification

Scogar wrote:
Fri Feb 05, 2021 23:15
ahhh if it weren't for Covid I'd bring a few down, along with some homebrew, hang out and take a few home ;-)
If you are ever down this way just give me a ring. I'll have you hooked on real syrup. :lol:
by Butterbean
Fri Feb 05, 2021 19:20
Forum: Smokehouses. Construction and Maintenance.
Topic: Smokehouse Modification
Replies: 19
Views: 3709

Re: Smokehouse Modification

Respect! That’s a serious smokehouse. Thanks. These used to be scattered everywhere across the county but now they are few and far between with most in disrepair. In the past, everyone in the community would gather together after syrup making and kill hogs and fill the smokehouses. Was a pretty big...
by Butterbean
Fri Feb 05, 2021 19:14
Forum: Hyde Park
Topic: HOW TO MAKE BEEF RENDANG
Replies: 1
Views: 382

Re: HOW TO MAKE BEEF RENDANG

Interesting. Some ingredients might be tough for me to find though. Of course there is Amazon isn't there? Thanks for sharing.
by Butterbean
Fri Feb 05, 2021 18:38
Forum: Products in blocks
Topic: Mielonka Tyrolska - Polish Luncheon Meat
Replies: 7
Views: 2088

Re: Mielonka Tyrolska - Polish Luncheon Meat

Going to put this on my to do list. Thanks.