Search found 126 matches

by NorthFork
Sun Feb 14, 2016 17:16
Forum: Hardware
Topic: Vacuum sealer
Replies: 3
Views: 3278

I have the same sealer that Bob recommends and also highly recommend it, and for all of the same reasons. We have been using ours for several years and I know we have vac packed a couple thousand(at Least) pounds of meat and no idea how many vegetables, soups, stews etc., without a failure and we ar...
by NorthFork
Wed Jan 06, 2016 21:13
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 102585

Well put Chris-
by NorthFork
Wed Oct 28, 2015 21:20
Forum: Venison and Other Game
Topic: [CAN] Moose Summer sausage
Replies: 31
Views: 24710

Thanks Bob and Chris-that is exactly what I was hoping for. I don't have a decent PH meter as yet(will have one soon) so I just need to keep it safe(and tasty) for the moment---we just put 125Lbs of prime venison in the freezer so have some product to play with!

Thanks again
Pat
by NorthFork
Wed Oct 28, 2015 12:33
Forum: Venison and Other Game
Topic: [CAN] Moose Summer sausage
Replies: 31
Views: 24710

I have another question on the summer sausage with the F-LC Culture, I am going to make another batch and would like to cut the tang down a bit(myself and about half of the family/friends that tried it thought it was great, the rest found it to tangy). The last batch I cut the sugar/dextrose in half...
by NorthFork
Fri Oct 09, 2015 14:05
Forum: Sausages
Topic: Stuffing problem
Replies: 6
Views: 3027

nuynai, I have the Stainless tube that redzed suggested and I find that it works very well for the small casings. After getting the 3/8 SS tube and trying it I went back and ordered the other two sizes in SS as well. The casings feed much better from the SS tubes whether they are synthetic or natura...
by NorthFork
Fri Oct 02, 2015 17:41
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: umai salt percent is wrong !!! need help asap
Replies: 17
Views: 8108

I know they will continue to cure even though they loose the vacuum--I just needed an excuse to do a taste test and the loss of vacuum occurred at the right time :???: .
by NorthFork
Fri Oct 02, 2015 16:42
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: umai salt percent is wrong !!! need help asap
Replies: 17
Views: 8108

king kabonos, I have a batch of Pancetta Arrotolata curing in the Umai bags right now. I cut the belly into 4 pieces to allow it to fit the Umai bags that I have, I used a different recipe than that on the Umai site (one that redzed suggested-recipe here https://ourdailybrine.com/how-to-make-rolled-...
by NorthFork
Fri Oct 02, 2015 13:18
Forum: Sausages
Topic: Turkey sticks
Replies: 2
Views: 2139

Nice looking sticks Chris! Think I'll have to try that recipe---
by NorthFork
Thu Oct 01, 2015 14:15
Forum: Venison and Other Game
Topic: [CAN] Moose Summer sausage
Replies: 31
Views: 24710

Thanks for the compliments-- redzed, my patience was running pretty thin but I wanted to dry the sausage as much as possible, I used a water pan in the smoker to keep the humidity up some and I suspect that slowed the process some. But I did get a 14.5% drop in weight so I think it was worth the wai...
by NorthFork
Wed Sep 30, 2015 17:09
Forum: Venison and Other Game
Topic: [CAN] Moose Summer sausage
Replies: 31
Views: 24710

Just a note to say "Thanks Again" for the help on the Summer Sausage. It turned out nice with a good tang to it. I reduced the sugar/dextrose as Bob suggested and used 2.2 grams of F-LC (1/2 tspn) in the 2629 gram batch. I followd the Marianski recipe with a couple of changes (omitted the Allspice a...
by NorthFork
Sat Sep 26, 2015 20:23
Forum: Venison and Other Game
Topic: [CAN] Moose Summer sausage
Replies: 31
Views: 24710

Thanks again Bob and redzed, I'll grind and stuff in the AM and let you know how it goes when finished.

Pat
by NorthFork
Sat Sep 26, 2015 17:56
Forum: Venison and Other Game
Topic: [CAN] Moose Summer sausage
Replies: 31
Views: 24710

Thanks Bob-

I'll go with that, and cut the sugar/dextrose back as you suggest. Fermentation OK with 24hrs@ 90%RH and 85°?
by NorthFork
Sat Sep 26, 2015 16:48
Forum: Venison and Other Game
Topic: [CAN] Moose Summer sausage
Replies: 31
Views: 24710

I have a question regarding the F-LC culture use. I am about to try my first actual Summer Sausage, I am using the Marianski Recipe that Bob linked above in this thread. I am going with about 50% venison and 50% lean pork and adding backfat at 20-25% of total meat weight. The recipe calls for .024% ...
by NorthFork
Sat Jul 04, 2015 19:59
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: need help with Pancetta/Rolled Bacon-
Replies: 7
Views: 4710

Thanks BriCan---
by NorthFork
Sat Jul 04, 2015 12:39
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: need help with Pancetta/Rolled Bacon-
Replies: 7
Views: 4710

Chris, thanks for the info and the link, it will help a lot. I hadn't thought about the lower water content in the fat, glad you set me straight on that. I'll see what develops-- BriCan, thanks for the recipe. Can you clarify the last item on the item on the list(? 40g), I can't quite make it out-- ...