Search found 126 matches
- Sun Feb 14, 2016 17:16
- Forum: Hardware
- Topic: Vacuum sealer
- Replies: 3
- Views: 5367
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...
- Wed Jan 06, 2016 21:13
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 208344
- Wed Oct 28, 2015 21:20
- Forum: Venison and Other Game
- Topic: [CAN] Moose Summer sausage
- Replies: 31
- Views: 43356
- Wed Oct 28, 2015 12:33
- Forum: Venison and Other Game
- Topic: [CAN] Moose Summer sausage
- Replies: 31
- Views: 43356
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...
- Fri Oct 09, 2015 14:05
- Forum: Sausages
- Topic: Stuffing problem
- Replies: 6
- Views: 5138
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...
- 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: 20117
- 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: 20117
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-...
- Fri Oct 02, 2015 13:18
- Forum: Sausages
- Topic: Turkey sticks
- Replies: 2
- Views: 3201
- Thu Oct 01, 2015 14:15
- Forum: Venison and Other Game
- Topic: [CAN] Moose Summer sausage
- Replies: 31
- Views: 43356
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...
- Wed Sep 30, 2015 17:09
- Forum: Venison and Other Game
- Topic: [CAN] Moose Summer sausage
- Replies: 31
- Views: 43356
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...
- Sat Sep 26, 2015 20:23
- Forum: Venison and Other Game
- Topic: [CAN] Moose Summer sausage
- Replies: 31
- Views: 43356
- Sat Sep 26, 2015 17:56
- Forum: Venison and Other Game
- Topic: [CAN] Moose Summer sausage
- Replies: 31
- Views: 43356
- Sat Sep 26, 2015 16:48
- Forum: Venison and Other Game
- Topic: [CAN] Moose Summer sausage
- Replies: 31
- Views: 43356
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% ...
- 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: 10959
- 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: 10959
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-- ...