Chuckwagons turkey recipe in the smoker, my mouth is waterin already!!!!
Search found 13 matches
- Thu Nov 22, 2012 13:54
- Forum: Other products
- Topic: [USA] Smoked Turkey Anyone?
- Replies: 48
- Views: 38371
- Sun Nov 18, 2012 23:47
- Forum: Technology basis
- Topic: Fresh Polish - garlic and color
- Replies: 32
- Views: 37495
- Sun Nov 18, 2012 16:26
- Forum: Technology basis
- Topic: Fresh Polish - garlic and color
- Replies: 32
- Views: 37495
Fresh polish
Im no expert, but I have used sodium erythorbate, it is supposed to help add or retain color to the meat.
bkamp
bkamp
- Mon Nov 12, 2012 00:28
- Forum: Other products
- Topic: [USA] Smoked Turkey Anyone?
- Replies: 48
- Views: 38371
I tried the turkey brine recipe to practice on a chicken, even though I have never been a chicken fan Ill have to say this is the best chicken I have ever ate. Here are a couple pics Thanks bkamp http://img826.imageshack.us/img826/4614/tn2ty.jpg Uploaded with ImageShack.us http://img819.imageshack.u...
- Fri Nov 09, 2012 01:57
- Forum: Other products
- Topic: [USA] Smoked Turkey Anyone?
- Replies: 48
- Views: 38371
- Sun Nov 04, 2012 22:54
- Forum: Other products
- Topic: [USA] Smoked Turkey Anyone?
- Replies: 48
- Views: 38371
- Sun Nov 04, 2012 22:17
- Forum: Other products
- Topic: [USA] Smoked Turkey Anyone?
- Replies: 48
- Views: 38371
- Sun Nov 04, 2012 22:07
- Forum: Dry Cured Meats and Sausages
- Topic: Fermented sausage spoilage
- Replies: 24
- Views: 30297
- Sun Nov 04, 2012 15:44
- Forum: Dry Cured Meats and Sausages
- Topic: Fermented sausage spoilage
- Replies: 24
- Views: 30297
Thanks for thr reply, is there any way you know to kill bacteria that is not reachable by hand scrubbing that may exist in any unreachable places. Maybe a bowl of bleach and water solution left to evaporate with the chamber left on 50-55 degrees? I have Marinski's book, but im not much of a reader!!...
- Sat Nov 03, 2012 19:25
- Forum: Dry Cured Meats and Sausages
- Topic: Fermented sausage spoilage
- Replies: 24
- Views: 30297
- Wed Oct 31, 2012 01:36
- Forum: Dry Cured Meats and Sausages
- Topic: Fermented sausage spoilage
- Replies: 24
- Views: 30297
Here is my recipe 7 lb pork shoulder 3 lb pork fat 77 g salt 23 g dextose 25 g red pepper flake 10 g fennel 12 g cure #2 7 g white pepper 2.5 g ascrobic acid .5 g t-spx culture tap water ice added when mixing The recipe says incubate for 24 hrs, 90% rh, 85 degrees. I place in sun covered for 3 hrs, ...
- Tue Oct 30, 2012 00:18
- Forum: Dry Cured Meats and Sausages
- Topic: Fermented sausage spoilage
- Replies: 24
- Views: 30297
Attached is a pic which shows some of the "bad mold". The sausage was also sprayed with mold 600. Thanks
http://img585.imageshack.us/img585/1194/photo1wu.jpg
[/code]
http://img585.imageshack.us/img585/1194/photo1wu.jpg
[/code]
- Mon Oct 29, 2012 04:04
- Forum: Dry Cured Meats and Sausages
- Topic: Fermented sausage spoilage
- Replies: 24
- Views: 30297
Fermented sausage spoilage
I have made my sausage 3 times but twice with the same results of grey / green mold on the exterior surface?? What am I doing wrong??? I have pics, but cant upload them.
Thanks
Thanks