Search found 77 matches

by ajwillsnet
Tue Sep 17, 2013 23:40
Forum: Canned meat products
Topic: Making stock
Replies: 9
Views: 11792

browning bones

Instead of roasting bones in the oven, I throw them on the BBQ. I get a quick and very nice browning and them add them to my stock pot.
by ajwillsnet
Sat Sep 14, 2013 20:14
Forum: Hyde Park
Topic: Refuse Corner & Debris Receptacle
Replies: 168
Views: 53044

count me in for project B

Looking forward to this. I learned a lot from the last project.

Bert
by ajwillsnet
Thu Sep 12, 2013 01:26
Forum: Other products
Topic: Ross's Maryland Bakery
Replies: 471
Views: 176319

hydrating flour

Hi Ross: When you say you are adding 83% water based on the total weight of the dry ingredient are you saying that for 16 ozs of dry ingredients you are adding 13.28 ozs of water?

Bert
by ajwillsnet
Tue Aug 13, 2013 22:11
Forum: Sausages
Topic: I Have A Question
Replies: 60
Views: 34327

long casings

Hi Siamon: I have also had these long skinny sausages while over in Mainz Germany. I see them mostly served in the mornings in take out windows as a breakfast sausage. My guess is that they are just a 22 mm sheep casing. The ones I had were bent in half and served on a fresh bun. Very yummy.

Bert
by ajwillsnet
Sat Feb 16, 2013 00:38
Forum: Hyde Park
Topic: some ideas please
Replies: 8
Views: 2634

some ideas please

I just bought a boneless turkey breast from Walmart. Can some one give me some recipe ideas. I would like to brine cure it and smoke it afterwards.
Any ideas are appreciated.

Bert,
by ajwillsnet
Thu Feb 07, 2013 18:09
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 298171

sliding casing on to a funnel

I find it much easier to slide on the casings if I first crank the stuffer until the sausage is just starting to stick out of the end of the funnel and then slide on the casings. The little knob of sausage meat acts like a lubricator and the casings slide on with little effort.

Hope this helps.

Bert
by ajwillsnet
Mon Jan 28, 2013 22:36
Forum: Hyde Park
Topic: sausage with ground canine !!
Replies: 12
Views: 5276

sausage with ground canine !!

Hello forum readers:
Here is a humorous link to a woman making sausage: http://www.youtube.com/watch?v=7Dhy-S7smYs . Listen as she describes adding ground canine.

Bert
by ajwillsnet
Fri Jan 18, 2013 20:04
Forum: Smokehouses. Construction and Maintenance.
Topic: ancient smokehouse
Replies: 22
Views: 15195

oven or smoker?

I think my collegue from Vancouver Island has called it correctly as an oven. They would first build a fire in the upper chamber to heat it up. When the desired temperature was reached, they would shovel the coals out and deposit them in the lower chamber just to get the coals out of the way. They w...
by ajwillsnet
Tue Jan 08, 2013 18:35
Forum: Curing chambers and Related Equipment
Topic: Curing Chamber
Replies: 33
Views: 55241

ultrasonic humifidier

Has anyone tried one of these to add humidity to a curing chamber ?: http://www.ebay.com/itm/Ultrasonic-12-LED-Mist-Maker-Fogger-Water-Fountain-Pond-/260962651706?_trksid=p2045573.m2042&_trkparms=aid%3D111000%26algo%3DREC.CURRENT%26ao%3D1%26asc%3D27%26meid%3D4734283661915711134%26pid%3D100033%26prg%...
by ajwillsnet
Tue Jan 08, 2013 00:41
Forum: Curing chambers and Related Equipment
Topic: Curing Chamber
Replies: 33
Views: 55241

curing chamber

Very nice work !. You inspired me to get going on one of these for myself. I see on ebay there is a controller that has both humidity and temperature all in one box for about $ 30.00. http://www.ebay.com/itm/110V-WH8040-Digital-Humidity-Controller-W-humidity-temperature-sensor-probe-/360542743493?pt...
by ajwillsnet
Fri Dec 21, 2012 00:03
Forum: Curing chambers and Related Equipment
Topic: Hotel Salami is now Open!
Replies: 62
Views: 45451

Where abouts are you on the Island

Hi Redzed: I am live Victoria and I am just getting into cured sausage. I would love to see your setup and pick your brain for any ideas.

Bert,
by ajwillsnet
Fri Dec 07, 2012 21:37
Forum: Hardware
Topic: Electronic Meat Thermometer
Replies: 6
Views: 3459

ACCURATE TEMPERATURE MONITOR

If you don't mind some assembly work, you might want to have a look at one of these:http://www.ebay.com/itm/New-Digital-PID-Temperature-control-Controller-K-probe-thermocouple-sensor-/321034861720?pt=LH_DefaultDomain_0&hash=item4abf2b3c98 You can get various probes for them that can handle high oven...
by ajwillsnet
Sun Oct 07, 2012 19:20
Forum: Dry Cured Meats and Sausages
Topic: Mondostart?
Replies: 13
Views: 15866

Mondo starter culture

Hi Redzed: I have a recipe from MMIS for a Cervelat salami and they specify 1/2 gram of Modno 2m culture per kilo of meat. I am not sure how this compares to your 1/2 tsp per 5 pounds of meat, but I thought you would be interested.

Good luck with it.

Bert,
by ajwillsnet
Thu Sep 27, 2012 16:42
Forum: Dry Cured Meats and Sausages
Topic: Mondostart?
Replies: 13
Views: 15866

cultures

Here is the email for Bill de Vos. He works for the company that makes these cultures. I am sure he will be able to guide you: BdeVos@mmis.ca
Le tme know how you make out.

Bert,
by ajwillsnet
Thu Sep 27, 2012 00:57
Forum: Dry Cured Meats and Sausages
Topic: Mondostart?
Replies: 13
Views: 15866

mondostart cultures

The 2m mondostart is a starter culture used to make salami such as Cervlat.

Bert,