Search found 86 matches

by Scogar
Tue Jan 19, 2021 02:20
Forum: Sausages
Topic: Cure Time
Replies: 3
Views: 38

Re: Cure Time

Thanks StefanS...was hoping and expecting there was a reasonable amount of flexibility
by Scogar
Mon Jan 18, 2021 21:26
Forum: Sausages
Topic: Cure Time
Replies: 3
Views: 38

Cure Time

Ran over schedule today on processing. Happens when two people drop by and you are attempting to classify meats for the first time. Let me say intuitively I know it's easy but when doing it your first time what's a true I vs II, etc. I'm sure once I make the sausage I'll learn if I was too loosey go...
by Scogar
Sun Jan 17, 2021 23:07
Forum: Sausages
Topic: Butchered Pig
Replies: 11
Views: 91

Re: Butchered Pig

Skin = Collagen...lotsa uses
by Scogar
Tue Jan 05, 2021 14:42
Forum: Hardware
Topic: The Amazen Smoker
Replies: 24
Views: 19073

Re: The Amazen Smoker

That's pretty cool
by Scogar
Mon Jan 04, 2021 19:29
Forum: Hardware
Topic: The Amazen Smoker
Replies: 24
Views: 19073

Re: The Amazen Smoker

Regurgitatin this post... Last year I bought a Pescador Maze style cold smoker...it and other similar models seem unavailable on Amazon right now, but I wanted to inform the group that I am testing mine with white oak sawdust that I pulled from my DeWalt Planer (yep woodworking is yet another hobby)...
by Scogar
Mon Jan 04, 2021 16:34
Forum: For beginners
Topic: Greasy Skin
Replies: 6
Views: 155

Re: Greasy Skin

Greasy, there is a lot of info these guys will need before you can get a definitive answer. To start you are saying you use Cure #2. If that's the case, you are making dried type or certainly aged sausages. The guys will want to know about your grinds, the temps you process, cure, age, smoke, etc. t...
by Scogar
Mon Jan 04, 2021 14:41
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1234
Views: 385176

Re: WD Daily Chat - Talk about anything You Like

Thanks for the answer and I'll also be sure to follow the trails you provided. And wow, fresh, never frozen legs. That would be a rare find here where I am
by Scogar
Sun Jan 03, 2021 23:19
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1234
Views: 385176

Re: WD Daily Chat - Talk about anything You Like

Red, I'm assuming that those legs were frozen somewhere along the line since coming off the pig. So am I to assume that you or the store thawed the legs, then you portioned and classified out, and refroze? If that's so is there any noticeable degradation? I ask because I have about 6-8 shoulders I w...
by Scogar
Wed Dec 30, 2020 16:06
Forum: Dry Cured Meats and Sausages
Topic: Chorizo Tasting - B/B+
Replies: 6
Views: 141

Re: Chorizo Tasting - B/B+

Great points! I too have had my share of both good and bad tasting experiences. Luckily the bad sausage has just been fresh and cooked. There are those who I wouldn't even take a cured or smoked product from as I know how loosey goosey they are. My brother who I got into making bacon even got into a...
by Scogar
Tue Dec 29, 2020 18:39
Forum: Dry Cured Meats and Sausages
Topic: Chorizo Tasting - B/B+
Replies: 6
Views: 141

Re: Chorizo Tasting - B/B+

We might need to take this into PM but wondering why after >25 years you stopped? I am at 42 years brewing now and still going. Though I now try to keep alcohol low. I like beer and find that I like homebrew more than many commercial beers now. Also now craft beer is creeping up over $10 a six and e...
by Scogar
Tue Dec 29, 2020 02:51
Forum: Dry Cured Meats and Sausages
Topic: Chorizo Tasting - B/B+
Replies: 6
Views: 141

Re: Chorizo Tasting - B/B+

For me, I can't see any flaws. It looks delicious. I really have to make some movement on getting the curing chamber in gear. Still using it as a lagering fridge
by Scogar
Sat Dec 26, 2020 15:45
Forum: Products in blocks
Topic: Christmas Terrines
Replies: 2
Views: 92

Christmas Terrines

I made two terrines, one a liver mousse and the other a pork pistachio terrine. Both were recipes from Olympia Provisions cookbook. The former used all venison liver instead of the specified pork liver. I have to say I don't really like it all that much. I'm not certain its the liver so much as its ...
by Scogar
Fri Dec 25, 2020 00:59
Forum: Sausages
Topic: Christmas Kiełbasa 2020
Replies: 9
Views: 283

Re: Christmas Kiełbasa 2020

I just have to say thank you all out there. As red said about no one in general but I accept the title; I was always a "holus bolus" grinder (I like the term) but since joining this site I have learned a lot and have been improving in a great many ways. I still have not spent the time doing it compl...
by Scogar
Sun Dec 20, 2020 02:10
Forum: Dry Cured Meats and Sausages
Topic: Another Beginner :D
Replies: 9
Views: 200

Re: Another Beginner :D

Never been to Northern Germany but have spent a lot of time in the south. Looking forward to potentially learning some things from and about the north
by Scogar
Sat Dec 19, 2020 21:40
Forum: Dry Cured Meats and Sausages
Topic: Another Beginner :D
Replies: 9
Views: 200

Re: Another Beginner :D

Welcome Frederick, you have found the right place. Many here will help you on the path. I unfortunately cannot, most of my sausage has been fresh or cured and smoked, as well as bacon, and other cured meats, etc. but I have not ventured down the dry and ferment path. I hope to soon. If you don't min...