Search found 597 matches

by Cabonaia
Wed Jul 25, 2012 17:11
Forum: For beginners
Topic: fat too soft
Replies: 19
Views: 14656

Is a buffalo chopper a bowl cutter? If so, I would definitely try that.
by Cabonaia
Sat Jul 21, 2012 17:01
Forum: Fishes
Topic: Decided to smoke some Coho
Replies: 26
Views: 19228

Redzed - thanks for putting my mind at ease. I got this fish at Costco and I'll bet you are right that it had been frozen, thawed, and sold as fresh. A friend who fishes commercially in Alaska says the same thing about "fresh" salmon sold in Califofornia.

Jeff[/quote]
by Cabonaia
Sat Jul 21, 2012 04:13
Forum: Fishes
Topic: Decided to smoke some Coho
Replies: 26
Views: 19228

Here's how it came out. It tasted a little salty and fish the first day out of the brine, and was a little mushy. But after rinsing it, wrapping it in cling wrap, and giving it two days in the fridge it improved markedly. I didn't expect this. Now I'm quite happy. Have to say this was about the easi...
by Cabonaia
Sat Jul 21, 2012 04:01
Forum: Dry Cured Meats and Sausages
Topic: Lonzino
Replies: 19
Views: 25390

Thanks CW. Coming from you, that is a true compliment!
by Cabonaia
Sat Jul 21, 2012 03:57
Forum: Smokehouses. Construction and Maintenance.
Topic: A-MAZE-IN Smoker - Feedback Requested
Replies: 34
Views: 44134

My Amaz-n pellet smoker came in the mail today. Woo hoo! I don't know what I'm going to smoke this weekend, but it's going to be somethin'. Maybe cheese. That would be a new one on me. We heat with oak, so I have a big supply of that. But cold smoking has not been feasible for me because I haven't t...
by Cabonaia
Thu Jul 19, 2012 23:55
Forum: Curing chambers and Related Equipment
Topic: How To Build A Home Made Curing Chamber... By Uwanna
Replies: 49
Views: 63100

yeah that's the one I use too, and for temp control a lot of folks use this: http://www.amazon.com/Johnson-Controls-A19AAT-2C-Temperature-Controller/dp/B0002EAL58/ref=sr_1_1?ie=UTF8&qid=1342737891&sr=8-1&keywords=johnson+freezer+controller Together they cost about $100, not counting shipping. I got ...
by Cabonaia
Thu Jul 19, 2012 20:43
Forum: Curing chambers and Related Equipment
Topic: How To Build A Home Made Curing Chamber... By Uwanna
Replies: 49
Views: 63100

Sweet looking unit! I haven't seen this dual temp and RH type before.
by Cabonaia
Thu Jul 19, 2012 20:40
Forum: Curing chambers and Related Equipment
Topic: Think I found a freezer for a curing chamber
Replies: 11
Views: 10577

Just one data point here - i have a fridge with a top freezer compartment, which is frost free. It works fine - no problems with the humidity. A freezer is nicer than a fridge because it is all one chamber - I would like that but I took what was free. Haven't come near to maxing out my capacity, but...
by Cabonaia
Thu Jul 19, 2012 14:56
Forum: Dry Cured Meats and Sausages
Topic: Lonzino
Replies: 19
Views: 25390

Cool (haha). I imagine you have seen Uwanna's great illustrations for his setup.
by Cabonaia
Thu Jul 19, 2012 04:38
Forum: Dry Cured Meats and Sausages
Topic: Lonzino
Replies: 19
Views: 25390

Thanks guys for the encouragement. Redzed, I hope you can put together a curing fridge soon. I was waiting till I found a free fridge. Keep your eye out for ladies getting their kitchens redone. I think a lot of working fridges go to the landfill. Devo - not surprising that he got his start on this ...
by Cabonaia
Wed Jul 18, 2012 17:49
Forum: Fishes
Topic: Decided to smoke some Coho
Replies: 26
Views: 19228

I wanted to make gravlax but didn't have dill. So I made gravlax without dill, and from what I saw on various sites, this can as well be called lox. Curiously, many of the recipes are for "lox - smoked salmon" but do not have a cold smoking step. There are recipes for "smoked lox" that do have this ...
by Cabonaia
Wed Jul 18, 2012 05:51
Forum: Fishes
Topic: Decided to smoke some Coho
Replies: 26
Views: 19228

Progress report. Started this lox on Saturday. Overhauling it daily. Tasted it today and it is good, but seems to need another day in the cure. You can see it let go of a lot of liquid. http://img835.imageshack.us/img835/2059/llagasuvas2012071600201.jpg Shot at 2012-07-17 http://img13.imageshack.us/...
by Cabonaia
Wed Jul 18, 2012 05:39
Forum: Dry Cured Meats and Sausages
Topic: Lonzino
Replies: 19
Views: 25390

Lonzino

Made some Lonzino - cured pork loin. Kind of the pork version of bresaola. Sorry for the crummy pictures. http://img843.imageshack.us/img843/8926/llagasuvas2012071700223.jpg Shot at 2012-07-17 http://img59.imageshack.us/img59/6916/llagasuvas2012071700222.jpg Shot at 2012-07-17 It tastes great. Can't...
by Cabonaia
Wed Jul 18, 2012 04:50
Forum: Sausages
Topic: [USA] Mortadella by NorCalKid
Replies: 19
Views: 69812

Thank you kindly NorCal for your great advice - just in time! And JB for the chubokudos! I love this forum. Onward!
by Cabonaia
Wed Jul 18, 2012 00:43
Forum: Sausages
Topic: [USA] Mortadella by NorCalKid
Replies: 19
Views: 69812

Kevin - yes, the taste is the thing! It tastes fantastic and for now I don't feel like making a single tweak. I can't stay away from it. Just ground the meat for my next mort and it is curing in the fridge. :mrgreen: I do have some questions: - I like the color you got. Does this have anything to do...