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- by MidWestBud
- Sat Apr 29, 2017 13:53
- Forum: Dry Cured Meats and Sausages
- Topic: Sopressata drying
- Replies: 28
- Views: 13431
Just a quick follow up. I allowed the remaining chub to dry to 39.4% (9 weeks). The flavor definitely improved but noticed an increase in a degree of hardness on outer edge - not that it is too hard, just more firm. Thanks to all who answered my questions. Now to slice and vac seal. http://i1139.pho...
- by MidWestBud
- Sat Apr 08, 2017 18:30
- Forum: Sausages
- Topic: Canadian bacon sausage
- Replies: 11
- Views: 6697
Canadian bacon sausage is an interesting thought. I kind of like the idea of chunks glued by mince-bet that would taste wonderful. Closest I've come is some andouille that I used 1/4 inch chunks along with the ground meat. Doing that provides a fantastic texture. Butterbean, you are adventurous! Tho...
- by MidWestBud
- Sat Apr 08, 2017 17:57
- Forum: Dry Cured Meats and Sausages
- Topic: Sopressata drying
- Replies: 28
- Views: 13431
Thanks! I will leave one in the chamber - great suggestion. Right now, after the fish fry last night and church grounds cleanup this morning, I'm putting my feet up and snoozing. If I would've known that retirement was this taxing I might've worked longer...just kidding. The last 6 years have been m...
- by MidWestBud
- Sat Apr 08, 2017 13:31
- Forum: Dry Cured Meats and Sausages
- Topic: Sopressata drying
- Replies: 28
- Views: 13431
Well, 6 Weeks and 35% loss: http://i1139.photobucket.com/albums/n559/farriswallace2/Dry%20Curing%20Chamber/IMG_1414_zpsyzfpfls8.jpg Couldn't resist sampling http://i1139.photobucket.com/albums/n559/farriswallace2/Dry%20Curing%20Chamber/IMG_1413_zpsxe00vgs4.jpg I have the expected case hardening but ...
- by MidWestBud
- Fri Apr 07, 2017 16:50
- Forum: Smoked pork products
- Topic: Taylor's Ham (aka Pork Roll)
- Replies: 54
- Views: 136063
I tried Kevin's recipe last year after years of hearing my wife extolling the virtues of "Taylor Ham" ( she is from Long Island originally) and was impressed. Wife pronounced it very close to the real thing. My first time using ECA and it worked for me. I must confess that I didn't hear or read of I...
- by MidWestBud
- Thu Apr 06, 2017 17:47
- Forum: BBQ
- Topic: Delli style corned beef
- Replies: 10
- Views: 11679
Butterbean wrote:That looks beautiful! Nice Job
Thank you, thank you very much!
Buddy
- by MidWestBud
- Thu Apr 06, 2017 14:41
- Forum: BBQ
- Topic: Delli style corned beef
- Replies: 10
- Views: 11679
That looks exactly like what I'm after...what's your process? Sure can. I borrowed liberally from a YouTube video by FlamingRoosterBBQ. He was trying the Franklin method (being from Texas, you may have heard of him). Here is the link: Pastrami on the Big Green Egg I cut a 4 lb section off the point...
- by MidWestBud
- Thu Apr 06, 2017 13:50
- Forum: Dry Cured Meats and Sausages
- Topic: Sopressata drying
- Replies: 28
- Views: 13431
The weight loss is a bit fast. but you should now notice a noticeable slowdown, keep the humidity level 80-82%... Just wanted to note that your comment on the slowdown was spot on. Last weigh in pegged loss at 32% for the 5 week mark - only 4% in the last 2 weeks. Still haven't cut into it it plan ...
- by MidWestBud
- Thu Apr 06, 2017 13:39
- Forum: BBQ
- Topic: Delli style corned beef
- Replies: 10
- Views: 11679
Has anyone made a delli style corned beef or Montreal smoked beef? I have recipes for corned beef but that is more of a cooked(boiled) product. I would like a moist meat to slice for homemade Reuben's. Were you thinking of something like pastrami. Like this? http://i1139.photobucket.com/albums/n559...
- by MidWestBud
- Thu Mar 23, 2017 13:20
- Forum: Dry Cured Meats and Sausages
- Topic: Sopressata drying
- Replies: 28
- Views: 13431
That brings up another question that I haven't been able to answer by perusing this forum. Can I cut off an end for a taste test and then rehang the sausage for further drying??? No problem at all, you will just have to sacrifice a slice on the cut end next time. Yes!!! :mrgreen: If I may, another ...
- by MidWestBud
- Thu Mar 23, 2017 12:09
- Forum: Dry Cured Meats and Sausages
- Topic: Sopressata drying
- Replies: 28
- Views: 13431
Hey MidWestBud congrats on your curing chamber conversion and entry into the balck magic art of dry curing!. It will probably take a few rounds of salami production in getting to know your chamber and how to tweak it. As Bob pointed out, there are so many factors to consider and we have to make the...
- by MidWestBud
- Tue Mar 21, 2017 02:38
- Forum: Dry Cured Meats and Sausages
- Topic: Sopressata drying
- Replies: 28
- Views: 13431
Buddy- Next time around I would suggest: Using a starter culture. For the home producer they add assurance that the right type of bacteria are given a jump start, and greatly decrease the chance of bad bacteria spoiling your sausage. If you choose not to use one decrease the drying temp to 50-53. Y...