Search found 597 matches

by Cabonaia
Tue Apr 24, 2012 06:52
Forum: Technology basis
Topic: Speaking of salt...
Replies: 14
Views: 13215

I tried curing some bacon with just sea salt - a very grey salt my wife buys in 20 lb sacks. After a week or so in a dry cure, the bacon came out quite pink/cured looking. I hot smoked it and it tastes exactly like bacon cured with pink salt (cure #1). I did 2 slabs side/by/side, one with just the s...
by Cabonaia
Mon Apr 23, 2012 23:20
Forum: Hyde Park
Topic: Care To Share How You Got Your Handle?
Replies: 114
Views: 75670

My wife and I visited my Grandfather's home island of Faial, in the Azores, ~24 years ago. We found out while there that my family has a nickname, as many there do: Cabonaia. (I don't know how to spell it, so have made a guess.) We found out while I was helping my cousin shell corn with this ancient...
by Cabonaia
Sun Apr 22, 2012 15:13
Forum: Technology basis
Topic: Carrot fiber
Replies: 14
Views: 13647

Would like to try, though for that I need a cold smoking setup, which I haven't gotten around to yet....
by Cabonaia
Sun Apr 22, 2012 05:44
Forum: Technology basis
Topic: Carrot fiber
Replies: 14
Views: 13647

Well I guess that must be it. I smoke with a water smoker, and it has gotten away from me at times. Sounds like I'm going to have to babysit that thing a bit more closely in the future. Raising the temp. slowly is something I never paid much attention to. :razz:
by Cabonaia
Sat Apr 21, 2012 23:43
Forum: Technology basis
Topic: Carrot fiber
Replies: 14
Views: 13647

Hey everybody - wow, a lot of great advice! Thanks! I just todayy got into some smoked andouille I made a couple months ago but hadn't tried yet. It's been vacuum packed in the freezer. Turned out great - not crumbly at all....yessssss. On the other hand, finished off a batch of linguica (a mildly s...
by Cabonaia
Sat Apr 21, 2012 19:15
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 126035

Spice site

Recently found this spices site. Free shipping to USA locations for orders over $10.00. Used to be free for >$5.00, and before that, all free. So this deal may go away. More spices than you can imagine. Used them and was quite satisfied.

http://www.myspicesage.com/
by Cabonaia
Sat Apr 21, 2012 18:09
Forum: Technology basis
Topic: Carrot fiber
Replies: 14
Views: 13647

Hey ssorllih - thanks for the link. I've actually read that link, not to mention Marianski's art of making fermented sausage book backwards and forwards. For some odd reason my fresh and smoked sausages give me more trouble than my fermented ones, which are supposed to be the tricky numbers! Go figu...
by Cabonaia
Sat Apr 21, 2012 17:57
Forum: Technology basis
Topic: Carrot fiber
Replies: 14
Views: 13647

Hey Bob thanks for the quick response. I have never used a binder, but my fresh and smoked sausages generally come out a little on the crumbly side for my tastes. When I look at the commercial versions of these products I always see a binder in the ingredients, so that got me thinking.... I have tri...
by Cabonaia
Sat Apr 21, 2012 17:40
Forum: Technology basis
Topic: Carrot fiber
Replies: 14
Views: 13647

Carrot fiber

Does anybody have experience with carrot fiber as a binder? The Sausage Maker sells it as "C-bind." I am looking for alternatives to the nonfat dry milk powder and soy protein concentrate found in many formulations, and this product caught my attention.

Cheers,
Jeff
by Cabonaia
Fri Apr 20, 2012 18:46
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 131707

I grew up eating Portuguese blood sausage - morcelas. Never had to fight with my sisters to get my share of that! :cool: Here in San Jose there are a lot of Asian butchers, and in their shops no part of the pig is wasted. So I am lucky. My priest is Korean and now that Lent is over he wants to make ...
by Cabonaia
Fri Apr 20, 2012 17:12
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 393558

Thanks - you are a very welcoming moderator! I've read "Project A" before and think I will again. It is good stuff. I'm about to build fermentation and curing chambers and I recall there is good advice about those things in there. I was able to dry salami over the winter because the weather here in ...
by Cabonaia
Fri Apr 20, 2012 07:07
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 393558

Hey CW - happy to be here! Thanks for the kind welcome. Yeah, it's the Giants though I couldn't call myself a very faithfull fan. Have been making sausages on and off for a long time, but never got too good at it. Still trying for the perfect linguica and never coming even close! Now getting into th...