Search found 1104 matches

by sawhorseray
Mon Nov 10, 2014 18:22
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 76326

Thank you both for the advice and leading me to the right place. I'll crunch the numbers and see if this is feasible for me, refrigerator space is at a real premium at my house. Two freezers, tons of space, one reefer, not much. RAY
by sawhorseray
Mon Nov 10, 2014 13:51
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 76326

I've gone thru this thread from start to finish now and what's produced by using these UMAI bags looks absolutely fantastic. I'm wondering if this price from Amazon is decent, appears to have everything needed. Wondering if there are better deals to be had, not cheap. RAY UMAi Dry® Dry Curing/Ag...
by sawhorseray
Sun Nov 09, 2014 10:51
Forum: Announcements
Topic: New addition to Moderator Team
Replies: 6
Views: 5974

Congrats Bob! Best of luck with your new endeavor. RAY
by sawhorseray
Sun Nov 09, 2014 10:48
Forum: For beginners
Topic: Can someone clear this up for me
Replies: 22
Views: 11289

I just received Marianski's book last week and have been going thru it, seems like a nice compliment to the bible Rytek set forth so many years back. He could be talking fresh pork belly, or he could be talking belly bacon cured and smoked, tho I really doubt it being cooked for use in this sausage,...
by sawhorseray
Fri Nov 07, 2014 12:00
Forum: Hardware
Topic: what kind of meat slicer should i get
Replies: 13
Views: 8898

[quote="redzedI was at Cabella's today and looked at the 10inch "commercial" grade slicer they currently have on sale. Looks like a good slicer for home use, but I doubt any business would buy it. .[/quote] I'd agree with that 100%. Another thing to think of grabbing if you are in the market to buy ...
by sawhorseray
Thu Nov 06, 2014 18:44
Forum: Hardware
Topic: what kind of meat slicer should i get
Replies: 13
Views: 8898

ok i found this hobart slicer on Craiglist for $300 do you think i should go with this one its used and in good condition they say or the brand new cabelas 10 inch for $230 there is a link below for both [url=http://s25.postimg.org/cdgdvq6q3/00y0y_e_EQYCYSMp_KE_600x450.jpg]Image [/url]http://www.ca...
by sawhorseray
Thu Nov 06, 2014 13:43
Forum: Hardware
Topic: what kind of meat slicer should i get
Replies: 13
Views: 8898

I would definitely go with a bigger slicer like Ray's if you're going to be doing a lot of slicing. If you intend to slice a lot of big chunks of cheese along with your meats it's important to have a slicer with a good amount of power because cheese puts a lot of stress on a slicer.Check Craigslist...
by sawhorseray
Thu Nov 06, 2014 00:49
Forum: Hardware
Topic: what kind of meat slicer should i get
Replies: 13
Views: 8898

I've had the 10" commercial model for about five years, does a great job, never a problem. RAY

Image
by sawhorseray
Mon Nov 03, 2014 06:38
Forum: Smoked pork products
Topic: Nitrite and Bacon
Replies: 41
Views: 28399

A couple of things to keep in mind, the guide isn't intended for the general public so it leads to a lot of confusion Sorry, but I don't see how Joe Butcher from Hicksville can better understand the guide better than me, Joe Public. And all I have here is what you said what the person told you. I t...
by sawhorseray
Sat Nov 01, 2014 23:47
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 103815

Heck Red, I thought all the drama was over with a little while back. Life goes on. RAY
by sawhorseray
Fri Oct 31, 2014 23:37
Forum: Smoked pork products
Topic: question about dry cure and how much to put on a 5 p belly
Replies: 12
Views: 14356

I cant find the post but Nick (STICKSTRING) had the %"s of ingredients which is a lot easier. STICKSTRING??? 1/2-cup kosher (non-iodized) salt 1/8 cup Prague Powder #1 1/4 cup honey 1/4 cup maple syrup 1/4 cup dark brown sugar 1/2 tspn. freshly cracked black pepper Easier that that? Really? Oh well.
by sawhorseray
Fri Oct 31, 2014 23:14
Forum: Smoked pork products
Topic: question about dry cure and how much to put on a 5 p belly
Replies: 12
Views: 14356

I've used the Sons Of Bees Bacon recipe many times and love it, always a big hit at my house. I always cut the recipe for the rub in half, seems to be plenty for a 8-9 pound piece of pork belly. After the second or third day add some water into the bag, maybe a quart, and rub it around a couple of t...
by sawhorseray
Wed Oct 29, 2014 17:42
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 103815

I'm happy to see that things worked out well for all concerned. Like Shuswap, I also belong to four different sausage forums now and I feel there's plenty of room on the internet for all of them to be relevant and prosper. I wish all the best for the continued success of this site, and for the futur...
by sawhorseray
Sat Oct 25, 2014 14:47
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 103815

I don't see how that was malicious at all. All I stated was I liked the recipe and was going to use it, just dropping the cure and using fresh garlic as opposed to garlic powder. Screw this, good luck Red. RAY
by sawhorseray
Sat Oct 25, 2014 05:32
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 103815

DELETED

Malicious post

Redzed