Search found 407 matches

by JerBear
Sun Nov 04, 2012 18:45
Forum: Smoked pork products
Topic: [USA] Makin' Bacon
Replies: 137
Views: 135591

Now I'm on my 5th or 6th batch (about 20-24 bellies or so) and I've since done the soaking to compensate for oversalting. But...... I've since changed my recipe and ratio I don't really have an oversalting problem.
by JerBear
Sun Oct 28, 2012 22:30
Forum: Smoked pork products
Topic: Ordering Porkbelly for my slab bacon
Replies: 24
Views: 11945

I normally get mine rind off (that's just how they come) but if I had the choice I'd get rind on and unsquared. Go through the cure and smoking with rind and cure intact then used the skin and trim from squaring for bean flavorings and such.
by JerBear
Mon Oct 22, 2012 05:59
Forum: For beginners
Topic: covered or not in fridge
Replies: 8
Views: 3479

I had a similar problem when I stored about 20 lbs of smoked pork bellies in a covered container in the same fridge as my daughter's birthday cake (thankfully after the party). The next day my wife got a piece of cake and commented that it tasty smoky. I got all excited and she said, "Calm down, not...
by JerBear
Fri Oct 19, 2012 07:40
Forum: Fishes
Topic: Smoking Tuna?
Replies: 11
Views: 13196

I first learned of mojama a couple months back on twitter. Been mulling it over for a while but don't have a drying chamber (yet).
by JerBear
Mon Oct 15, 2012 03:47
Forum: Dry Cured Meats and Sausages
Topic: First time making fermented sausage
Replies: 104
Views: 56065

Great progress.
by JerBear
Sat Oct 13, 2012 16:34
Forum: Venison and Other Game
Topic: empty larder
Replies: 17
Views: 11232

Man that's a LOT of meat, can't wait to see what projects he gets made into!
by JerBear
Sat Oct 13, 2012 16:32
Forum: Sausages
Topic: 19 -21mm sheep casing problems
Replies: 24
Views: 14880

I have a similar process but prefer to put the casings on the horn after the horn is already attached. I take the bowl I was soaking the casings in over to the stuff, rub water all over the horn to get it as wet as possible, open the end of the casings and dip them into the soaking water like a fish...
by JerBear
Wed Oct 10, 2012 00:41
Forum: Dry Cured Meats and Sausages
Topic: First time making fermented sausage
Replies: 104
Views: 56065

I've not gotten into the fermented/cured sausages (yet....just want until December!) but I would expect a certain amount of moisture on the surface as liquid from inside the meat evaporates off. Too wet is a problem and too dry is equally problematic... Yours look good from here....
by JerBear
Mon Oct 08, 2012 14:28
Forum: Dry Cured Meats and Sausages
Topic: Conditioning fermented sausage
Replies: 18
Views: 13050

Thanks atcNick!
by JerBear
Mon Oct 08, 2012 00:40
Forum: Dry Cured Meats and Sausages
Topic: Conditioning fermented sausage
Replies: 18
Views: 13050

I've been planning out my fermentation / curing chamber and looked at the ceramic terrarium heaters and thought they were a bit on the expensive side. The largest of the three "bulbs" I looked at was about $40 (might be less online) and according to the package only guaranteed to raise the temp 5-10...
by JerBear
Sun Sep 30, 2012 04:48
Forum: Smoked pork products
Topic: Fast and Easy Ground Meat Bacon
Replies: 19
Views: 12574

Sorry, soy protein concentrate is not a substitute for meat binder. The meat binder is phosphate and should be used at a maximum of 2 oz per 25 lbs of meat per butcher packer which translates to a max of 0.5% by weight.

Soy protein concentrate and dry milk powder can be substituted like for like.
by JerBear
Mon Sep 10, 2012 16:22
Forum: For beginners
Topic: cold curing sausages
Replies: 10
Views: 7371

Baconologist wrote:You'll get better smoke penetration and better flavor, IMHO, if you cold smoke and then cook.
This is also my preferred method, also with nitrite.
by JerBear
Thu Sep 06, 2012 01:08
Forum: Hyde Park
Topic: How do you know if the product has not turned out or is bad
Replies: 5
Views: 2489

nuynai wrote:Sounds good but you better have your Poker face on when you talk to the Police re what happened to the Mrs. LOL.
Or offer them a salami sandwich!
by JerBear
Thu Sep 06, 2012 00:44
Forum: Smoked pork products
Topic: Fast and Easy Ground Meat Bacon
Replies: 19
Views: 12574

how was the pork vs. the beef?
by JerBear
Wed Sep 05, 2012 18:59
Forum: Technology basis
Topic: Using Butcher's twine
Replies: 7
Views: 5858

I just looked at the link Carbonaia posted and that's a little different from my recolection of a bubble knot. That said just because it's different doesn't mean it's any less effective, just different. Here's a link to the one that I'm more familiar with:

Ruhlman/Polcyn Salumi