Search found 20 matches

by cryan1980
Wed Nov 27, 2013 22:58
Forum: Microbiology of meat and products
Topic: Food safety again
Replies: 13
Views: 11651

sawhorseray wrote:It seems as much time is spent cleaning utensils and gear as is spent on working the meat.
That's an Understatement! :grin: My wife only helps with the grind and stuffing portion and can't believe all the amount of time I'm spending on Cleaning!
by cryan1980
Wed Nov 27, 2013 17:00
Forum: Smoked pork products
Topic: First HAM Ham
Replies: 13
Views: 12261

So.... I think we have Success!! Simmered to 160* It last night, Submerged in ice bath and cold running water then fridged over night. Cut into it a little while ago. Cure color was nice and pretty even , Taste is amazing, Hammy with a hint of hickory smoke, http://i19.photobucket.com/albums/b193/cr...
by cryan1980
Tue Nov 26, 2013 21:53
Forum: Smoked pork products
Topic: First HAM Ham
Replies: 13
Views: 12261

Bathing in some thin blue... This was a couple hours in

Image
by cryan1980
Tue Nov 26, 2013 15:08
Forum: Smoked pork products
Topic: First HAM Ham
Replies: 13
Views: 12261

Rinsed and resting in fridge yesterday. Currently getting some smoke

Image
by cryan1980
Sun Nov 24, 2013 02:58
Forum: Smoked pork products
Topic: First HAM Ham
Replies: 13
Views: 12261

Honestly I had not gotten to the serving and eating phase in the plan. We do a night before thanksgiving get-together with my brothers and wives, last year i brought ring bologna that was a hit... if all goes well maybe we will bring a city ham version of ham biscuits, since that's the day it should...
by cryan1980
Sat Nov 23, 2013 01:53
Forum: Smoked pork products
Topic: First HAM Ham
Replies: 13
Views: 12261

Sleeping in brine.

I had to double check myself after seeing the pic, That's not silver skin but a reflection of a window!

Image
by cryan1980
Fri Nov 22, 2013 01:52
Forum: Smoked pork products
Topic: My ham project
Replies: 19
Views: 19152

Thanks for the Smoking timeframes everyone.

RAY looks real nice! I'd like to hunt feral swine some day but luckily they do not have a huge population in PA at this point
by cryan1980
Wed Nov 20, 2013 22:00
Forum: Smoked pork products
Topic: First HAM Ham
Replies: 13
Views: 12261

Mixed my cure, 1/2 gal, injected 10% green weight, added remaining cure and pumped meat to my bucket.... Not fully submerged.

Before I make a mistake.. Just mix another 1/2 and cover?

Thanks
by cryan1980
Sun Nov 17, 2013 21:57
Forum: Smoked pork products
Topic: First HAM Ham
Replies: 13
Views: 12261

First HAM Ham

I have a butt end ham I am getting ready to cure based on the Hobble creek Hog leg method. Starting in two days -- realized I was almost out of cure 1 and only fructose not dextrose --rush order sausagemaker just now! I have made a few boneless cottage hams in the past but this will be my first Ham ...
by cryan1980
Sat Nov 16, 2013 23:48
Forum: Smoked pork products
Topic: My ham project
Replies: 19
Views: 19152

I realize this is a year old but BR, what was your cooker temps during the 30 hours?

I think I am mimicing your method later this week!
by cryan1980
Sun Dec 16, 2012 23:44
Forum: Hyde Park
Topic: Hello from PA
Replies: 12
Views: 5997

For anyone Struggling with VLC Play back. 1. Start the VLC program 2. In upper left hand corner select media 3. Select Open Folder. 4. Navigate to where you have the Video_TS folder is located 5. Highlight Video_TS and click select folder. 6. Wait 3-5 Seconds and you should see the DVD menu 7. Selec...
by cryan1980
Sun Dec 16, 2012 15:33
Forum: Hyde Park
Topic: Hello from PA
Replies: 12
Views: 5997

redzed wrote:Anyone know how to open the video files?
red, I use VLC media player for vob files.
by cryan1980
Sat Dec 15, 2012 21:53
Forum: Hyde Park
Topic: Hello from PA
Replies: 12
Views: 5997

Thank you very much for posting these files. Very interesting from what I have looked at so far.

Baconologist, What program did you use to watch the video portions? ( I watched a few minutes, great vid quality, now I wonder if there is a way to know what everyone is saying)
by cryan1980
Sat Dec 15, 2012 12:48
Forum: Hyde Park
Topic: Hello from PA
Replies: 12
Views: 5997

Hello from PA

I have added a few post recently after lurking a bit and realize I have not added a greeting. I am not sure how I found the english forum but I am glad I did. I used to browse the polish side through google translate when I had moments to kill. I have hot smoked food since about'99 or 2000, (Brethre...
by cryan1980
Sat Dec 15, 2012 12:33
Forum: Other products
Topic: Skin On Pancetta?
Replies: 14
Views: 20499

Re: panchetta

I just got done curing and slicing my first panchetta. The recipie I used was off the Chow web site. http://www.chow.com/recipes/10699-chow-pancetta It was easy and delicious. I had no problems, and as I said in the Makin Bacon post. Here is a shortcut. http://wedlinydomowe.pl/en/viewtopic.php?t=49...