Search found 444 matches

by Shuswap
Mon Feb 11, 2019 16:30
Forum: Smoked pork products
Topic: Lachsschinken
Replies: 8
Views: 824

Re: Lachsschinken

So no rinse or soaking in water after the cure?
by Shuswap
Tue Feb 13, 2018 16:23
Forum: Smoked pork products
Topic: My Bacon Smoke
Replies: 32
Views: 5448

Kijek wrote:

EDITING THIS POST - I decided to move off the deck, Thanks BobK :oops:


Image


:mrgreen: :cool:
by Shuswap
Thu Aug 31, 2017 15:14
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 102734

Brican wrote: "But clearly someone that did not know what he was on about at times ;)"

Geez Robert leave it alone
by Shuswap
Tue Aug 29, 2017 15:07
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 102734

Missing Chuckwagon

Reading a thread from 2011 I came across this from Chuckwagon discussing adding wine to a sausage recipe: "Heck no! It has always been my carefully considered presupposition, meticulously assiduous hypothesis, as well as my coldly calculated conjecture, that any liquid containing C2H5OH should be im...
by Shuswap
Sat Jul 09, 2016 14:38
Forum: Curing chambers and Related Equipment
Topic: Curing Chamber help
Replies: 11
Views: 4600

I ordered the new refrigerator and I convinced my wife the old one isn't worth fixing. My plan was to throw it away. Then I woke up this morning and said "wait, I don't need a compressor and coils for fermentation". Now it's just a matter of finding a location to put it and use it for my fermentati...
by Shuswap
Sat May 14, 2016 14:53
Forum: Curing chambers and Related Equipment
Topic: Curing Chamber
Replies: 15
Views: 9267

I did the same thing a couple of weeks ago and am still looking for another fridge. However, I realized you don't need freon for fermentation I have kept the fridge for that purpose and just continued drilling through the wall for installation of a fan. :oops:
by Shuswap
Sun Apr 17, 2016 15:25
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Umai salt/cure blend: Are we that stupid?
Replies: 6
Views: 3235

No surprise here :evil:
by Shuswap
Tue Mar 29, 2016 17:06
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Umai Salumi vs. Chamber Salumi: Which tastes better?
Replies: 38
Views: 18342

Jason, I have used umai bags for salami. There is no mold. However, I'm not satisfied with the sour flavor and believe the fermentation period in their recipe of 72 hours is too long. Now that I have my pH meter I can check that out although, like Crusty I am going to a fermentation chamber for sala...
by Shuswap
Fri Mar 25, 2016 21:16
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Umai Salumi vs. Chamber Salumi: Which tastes better?
Replies: 38
Views: 18342

Yup, Jan is right Umai does not respond to requests about the Tublin bag that allows smoking.
Maybe their licence does not include the product which could mean it is available to another licencee :?:
by Shuswap
Fri Mar 25, 2016 19:42
Forum: Smoked pork products
Topic: Schinkenspeck
Replies: 52
Views: 51144

BriCan wrote: in all honesty I did not think my stuff was worth much
Robert, I have a file of every post you have done on any forum about your maple bacon, which is now our staple using organic berkshire bellies :roll:
by Shuswap
Fri Mar 25, 2016 14:58
Forum: Smoked pork products
Topic: Schinkenspeck
Replies: 52
Views: 51144

BriCan wrote: (laptop in for repairs that has my recipes on)
Hey Brican, who is repairing your laptop? I'll send him a bribe and a memory stick for a copy of the recipes : :lol:
by Shuswap
Fri Mar 25, 2016 04:33
Forum: Hardware
Topic: Milwaukee - MW102 - pH/Temperature Meter
Replies: 20
Views: 12814

Thanks for the tips, I find it interesting what we find on these forums that manufacturers have volunteered that is not in their publications. Pays to stay tuned!
by Shuswap
Thu Mar 24, 2016 13:44
Forum: Hardware
Topic: Milwaukee - MW102 - pH/Temperature Meter
Replies: 20
Views: 12814

Bob K wrote:Keep a sample of your sausage mince in a small bowl or plastic baggie and keep it in the same area and temp you are fermenting the sausage at.
Thanks BobK, that was the tip I was missing :shock:
by Shuswap
Thu Mar 24, 2016 00:16
Forum: Hardware
Topic: Milwaukee - MW102 - pH/Temperature Meter
Replies: 20
Views: 12814

My point was you do not need the meat probe. Don't have one probably never will. I use the one that came with the unit BobK, I just got the MW102 with the standard probe. Would it be too much trouble for you to tell us procedurally how you use the standard probe. I have spent considerable time sear...
by Shuswap
Mon Mar 21, 2016 00:17
Forum: Dry Cured Meats and Sausages
Topic: Len Poli Sopressata recipe
Replies: 17
Views: 7065

Chris, here is one for you: Effects of Different Spices Used in Production of
Fermented Sausages on Growth of and Curvacin A Production by Lactobacillus curvatus LTH 1174
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC492326/