Search found 24 matches
- Tue Nov 19, 2013 15:24
- Forum: Other products
- Topic: Anyone had sucess making smoked salt? The start of an idea
- Replies: 1
- Views: 4166
I have smoked salt in the past. I have found adding anything to the salt is a bad idea because the amount of time that it takes to get a good smoke level just ruins foods. I use a combination of cold and hot smoke. This is mainly because I tried to cold smoke the salt first and it just didn't feel s...
- Wed Nov 13, 2013 15:06
- Forum: For beginners
- Topic: Pork Bellies
- Replies: 20
- Views: 13149
- Wed Nov 13, 2013 00:34
- Forum: For beginners
- Topic: Pork Bellies
- Replies: 20
- Views: 13149
2.19 a pound is less than I am paying in Pittsburgh. Belly up he has shot to 3.50 a pound for FRESH not frozen. I prefer fresh, because the texture of the meat seams to change but I am not if that is scientifically true or in my head. I am not sure that RD has fresh. To answer the second question, i...
- Wed Oct 16, 2013 16:30
- Forum: Dry Cured Meats and Sausages
- Topic: Has anyone made any Salami Crespone?
- Replies: 12
- Views: 21612
So this is just my two cents. Ruhlman typically calls for bactoferm f-rm-52 which is a quicker fermenting agent. Hence it only needs to ferment for half of the time. When I first started fermenting salami I used a lot of bactoferm f-rm-52 but it produces a really tangy acidy sausage. I now use TPSX ...
- Tue Jul 23, 2013 01:55
- Forum: Hyde Park
- Topic: Getting Together?
- Replies: 38
- Views: 23203
- Fri May 24, 2013 19:12
- Forum: Curing chambers and Related Equipment
- Topic: troubleshooting a curing fridge.
- Replies: 2
- Views: 3168
- Fri May 24, 2013 17:37
- Forum: Curing chambers and Related Equipment
- Topic: troubleshooting a curing fridge.
- Replies: 2
- Views: 3168
troubleshooting a curing fridge.
I was wondering if anyone knows anything about refrigerator repair. My curing fridge will not cool down. It is not the external temp control. I am getting power but the compressor will not kick on. Any thoughts?
- Sat Mar 30, 2013 00:06
- Forum: Sausages
- Topic: Non traditional fermented sausage
- Replies: 3
- Views: 5371
Non traditional fermented sausage
I never know where to file these posts so this seems like a decent place. I visited Salumi, in Seattle this summer. For me it is the Mecca of American fermented sausage. I have been haunted by something the Armondo Battali said to me during my visit there. He told me that he felt Salumi makers had l...
- Mon Feb 18, 2013 04:44
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 33
- Views: 26355
I only have ever made it to about 10 days before I start getting concerned and stuff it. I always worry about too much salt. You may want to try using a 4-5 inch beef bung instead of the collagen casings. I found I can use 1 bung cut in half and can stuff two coppas. I like the bung because it reall...
- Mon Feb 18, 2013 03:49
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 33
- Views: 26355
- Mon Feb 18, 2013 03:47
- Forum: Hyde Park
- Topic: some ideas please
- Replies: 8
- Views: 4380
I have had mixed results with brining turkey. Mainly because cheaper turkeys that most grocery stores sell are already have a salt solution added and I find that brining and a rub make it too salty. I tend to prefer an injection. I did a smoked turkey breast for the superbowl and just injected it wi...
- Sun Feb 17, 2013 21:18
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 455251
Redzed this formulation is kind of a bastardization. I saw the lukanka on a TV show and was intrigued by the pressed shape. I did a little research and found different recipes across the 'net, used google translate to read a bulgarian site that I found and then I talked to a bulgarian friend about w...
- Sun Feb 17, 2013 02:22
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 455251
Falls work has paid off
I have been meaning to post the results of some of my work.
Clockwise it is Coppa, Fenne Pollen Salami, Bresaola, Slow Cured Pepperoni and Lukanka (middle).
Uploaded with ImageShack.us
Clockwise it is Coppa, Fenne Pollen Salami, Bresaola, Slow Cured Pepperoni and Lukanka (middle).
Uploaded with ImageShack.us
- Sun Dec 23, 2012 19:00
- Forum: Microbiology of meat and products
- Topic: Cold Smoking in the cold
- Replies: 3
- Views: 4888
- Sun Dec 23, 2012 16:20
- Forum: Microbiology of meat and products
- Topic: Cold Smoking in the cold
- Replies: 3
- Views: 4888
Cold Smoking in the cold
I am putting this here as it relates to my fermented sausages. I am about to start another batch of pepperoni (slow version). I want to cold smoke them (I know that this is not traditional in Italy, but I am not Italian and like the taste). My question is that I see that it calls to cold smoke at 72...