Search found 40 matches

by DiggingDogFarm
Fri Jan 16, 2015 06:40
Forum: Dry Cured Meats and Sausages
Topic: Devo's Country Ham
Replies: 53
Views: 32695

I hadn't seen that video before...it's pretty good but I wish he would have strongly emphasized how important it is to thoroughly pack salt around the bone...especially on the upper end. The bone is the most likely spot for trouble to start.

Can't wait to see the rest of your adventure. :smile:
by DiggingDogFarm
Sat Dec 13, 2014 01:15
Forum: Dry Cured Meats and Sausages
Topic: Bulgarian Lukanka
Replies: 8
Views: 7543

Looks great!





=Martin=
by DiggingDogFarm
Fri Dec 12, 2014 17:44
Forum: For beginners
Topic: Cure calculators and recipe spreadsheets?
Replies: 6
Views: 6952

Cure calculator on my website..... http://www.diggingdogfarm.com/page2.html The calculator factors the salt in the cure into total salt content. More details here.... http://www.smokingmeatforums.com/t/124590/universal-cure-calculator Here's one of my spreadsheets.... Sausage & Meat Curing Recipe Te...
by DiggingDogFarm
Fri Dec 12, 2014 17:14
Forum: Canned meat products
Topic: Looking for an explanation
Replies: 4
Views: 9865

The way it's written it's saying not to use their curing products in canning the way that canning salt is used. It's not saying that meats cured with Morton products can't be canned. "Can Morton meat curing products be used for canning? No, Morton meat curing products --- MortonŸ Tender Quick, Morto...
by DiggingDogFarm
Fri Dec 05, 2014 20:44
Forum: Sausages
Topic: Increasing the "heat" in a Jalapeno Sausage
Replies: 5
Views: 3154

Re: Increasing the "heat" in a Jalapeno Sausage

Hello all, I also make my own jalapeno powder (with seeds and veins), considered adding this to the mix but was worried the jalapeno flavor may be over powering? But on the other hand, maybe not? Your thoughts? There's only one way to find out. Adding seeds and placenta will up the heat. ~Martin
by DiggingDogFarm
Sat Nov 29, 2014 01:54
Forum: For beginners
Topic: What to use as a substitute for veal
Replies: 5
Views: 3610

In my opinion beef wouldn't be a good sub for veal in any quantity.

Some folks use turkey or chicken thighs.



~Martin
by DiggingDogFarm
Thu Nov 27, 2014 05:49
Forum: Sausages
Topic: My rubberier breakfast sausage
Replies: 17
Views: 8821

Is that at Wegman's?
by DiggingDogFarm
Thu Nov 27, 2014 03:41
Forum: Sausages
Topic: My rubberier breakfast sausage
Replies: 17
Views: 8821

Yeah, some of that real lean stuff is like a pencil eraser! :razz:
by DiggingDogFarm
Thu Nov 27, 2014 01:36
Forum: Sausages
Topic: My rubberier breakfast sausage
Replies: 17
Views: 8821

I agree with Ross....consider the fat level first...commercial sausage tends to be on the fatty side and that definitely affects the texture.




~Martin
by DiggingDogFarm
Wed Nov 19, 2014 00:58
Forum: Microbiology of meat and products
Topic: Equalization under vacuum
Replies: 18
Views: 12461

Looks good.


~Martin
by DiggingDogFarm
Wed Nov 19, 2014 00:45
Forum: Microbiology of meat and products
Topic: Equalization under vacuum
Replies: 18
Views: 12461

Yes, and the benefits are subjective....it's obviously not something that necessarily needs to be done and it doesn't work as well when the drier areas of the meat have become super-dry.



~Martin
by DiggingDogFarm
Tue Nov 18, 2014 23:12
Forum: Microbiology of meat and products
Topic: Equalization under vacuum
Replies: 18
Views: 12461

I think it's quite common....it's frequently mentioned on the Facebook sausage/meat curing groups and over at the sausagemaking.org forum.



~Martin
by DiggingDogFarm
Wed Nov 12, 2014 03:27
Forum: Sausages
Topic: Heads up on pork deals
Replies: 19
Views: 11928

The price has dropped 30 cents a pound here within the past week.....currently $1.49 a pound.

Image



~Martin
by DiggingDogFarm
Fri Nov 07, 2014 07:43
Forum: Hardware
Topic: what kind of meat slicer should i get
Replies: 13
Views: 8848

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.c...
by DiggingDogFarm
Thu Nov 06, 2014 01:31
Forum: Hardware
Topic: what kind of meat slicer should i get
Replies: 13
Views: 8848

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...