Search found 77 matches

by ajwillsnet
Fri Nov 06, 2015 20:54
Forum: Hardware
Topic: Anova Precision Cooker for poaching sausage
Replies: 11
Views: 7206

turkey roaster

Hi Rezed: Things are fine on the South Island,but I am away at the moment in Barbados for the month of November. I will post a picture of it when I get home. I built my own temperature controller and circulation pump. Basically I turn the roaster control up to full power and let my temp controller d...
by ajwillsnet
Fri Nov 06, 2015 14:36
Forum: Hardware
Topic: Anova Precision Cooker for poaching sausage
Replies: 11
Views: 7206

poaching lug

Hi Guys:I bought an old turkey roaster like the one you see at Walmart. They have a lid and a removable lug which you can fill up at the sink and then drop it in. Because they have a built in heater you don't have to rely on the sous vide heater. Works great.

Bert
by ajwillsnet
Fri May 29, 2015 17:33
Forum: Hyde Park
Topic: My Chinese Adventure
Replies: 9
Views: 6799

gutter oil

Anyone travelling to China should see this video before they buy any food from a street vendor: https://www.youtube.com/watch?v=zrv78nG9R04
Yuk !!!
by ajwillsnet
Tue Jan 06, 2015 19:01
Forum: For beginners
Topic: Anyone poached sausages in a croc pot?
Replies: 3
Views: 4088

poaching

Hi Mark: Getting the right poaching temperature is the key here. I use a turkey roaster filled with water and an external in line thermostat that I can set a specific temperature of the water, such as 180 degrees and then monitor the IT of the chubs to a final temperature of 152 degrees. Hope this h...
by ajwillsnet
Mon Dec 29, 2014 23:39
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: I also made Pepperoni in drybags tonight
Replies: 29
Views: 18069

mondostart classic

Hi Redzed: My apologies for the double post. I see stuffers carries the Mondostart 2M but not the Mondostart Classic you mentioned, or are they the same thing?

Bert
by ajwillsnet
Sun Dec 28, 2014 23:25
Forum: Dry Cured Meats and Sausages
Topic: Sourcing starter cultures in Canada
Replies: 25
Views: 24708

bactoferm versus Mondostart

I am interested in trying my hand at making the pepperoni recipe in the Umai site, but I can't get Bactoferm here in Canada. Cam Mondostart culture be substituted?
Thanks,

Bert
by ajwillsnet
Sun Dec 28, 2014 23:08
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: I also made Pepperoni in drybags tonight
Replies: 29
Views: 18069

bactoferm F-RM-52 or Mondostart

I am interested in trying my hand at making the Pepperoni using the UMAI Bags, but I can't get Bactoferm here in Victoria. Does any one know if Mondostart can be substituted?
by ajwillsnet
Sat Sep 20, 2014 17:07
Forum: For beginners
Topic: Re-thinking my smoking strategy
Replies: 2
Views: 1801

hardwood pellets

Get some hardwood pellets and add a little water to them. Then crumble them up and dry them out . Now you have dust.
Works for me.

Bert
by ajwillsnet
Sat Feb 01, 2014 01:44
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 298243

Columbia

Hi Chris: Sounds great! You have me thinking!. I visited Columbia about40 years ago. Visited Cartagena, Bogota and Leticia. Leticia sits right on the Amazon river and is quite an adventure. Probably has changes alot in 40 years but I am sure it is still primitive. I wish I spoke spanish as well. Tha...
by ajwillsnet
Fri Jan 31, 2014 18:13
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 298243

columbia trip

Hi Chris: Looks like a great trip. Are you on on a guided tour or are you doing your own thing?

Bert
by ajwillsnet
Fri Dec 20, 2013 18:18
Forum: Technology basis
Topic: Sage Advise
Replies: 6
Views: 4924

rubbed sage

You can also make your own rubbed sage. Get some fresh sage and pull off the leaves and place them between two pieces of paper towel and microwave them until they crinkle up. Trial and error on the time it takes. Then remove from the microwave and rub the leaves between your fingers and you have rub...
by ajwillsnet
Fri Dec 20, 2013 17:51
Forum: For beginners
Topic: Bacon, Soak or Rinse?
Replies: 3
Views: 2462

soaking time

As a rule of thumb, I soak my bacon in water for 1 to 1 1/2 hours per day in the brine. Otherwise, I find it too salty.

Bert
by ajwillsnet
Fri Dec 20, 2013 00:30
Forum: Technology basis
Topic: Sage Advise
Replies: 6
Views: 4924

rubbed sage

Rubbed sage is simply dried sage that is coursley rubbed. Its not easy to find, but bulk food stores would be your best bet. Ground sage on the other hand is a fine powder and is more readily available. I prefer the rubbed version.

Bert
by ajwillsnet
Mon Sep 23, 2013 16:43
Forum: For beginners
Topic: Tying Sausage Links
Replies: 8
Views: 8468

twisting sausage links

Hey Sambal: Instead of twisting every link and having to remember to twist forward and reverse on every other link, try twisting every other link,ie link one, link3 , link 5 etc. This way you only have to twist in one direction.

Bert
by ajwillsnet
Sun Sep 22, 2013 18:55
Forum: Fishes
Topic: Smoked Lake Trout
Replies: 8
Views: 15187

smoked fish brine

I see lots of brining recipes that don't call for the use of any prague powder for brining and smoking fish. Any thoughts?