Search found 4458 matches

by Chuckwagon
Sun Sep 07, 2014 23:23
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 148146

A post by a non-registered member was deleted here according to regulations of Project KB.
by Chuckwagon
Fri Sep 05, 2014 12:23
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1321
Views: 552477

...which bring us to the subject of yet another state. Where is the oldest State University in the United States? Well it`s in the same state that produces the largest number of sweet potatoes of course! You know... the home of Pepsi and the Krispy Kreme Doughnut. :roll: Got it yet? Only one more cl...
by Chuckwagon
Fri Sep 05, 2014 06:38
Forum: Hyde Park
Topic: Radioactive boar warning
Replies: 11
Views: 8588

Yikes, that means Ross will have to be 425 years old when he can go back and retrieve the bottom of his boat! :shock: I wonder if he'll slow down by then?
by Chuckwagon
Fri Sep 05, 2014 03:50
Forum: Dry Cured Meats and Sausages
Topic: Humidity Issue With T-SPX
Replies: 4
Views: 6954

Steve,
Thank you for the kind words, my friend! Appreciated very much.

Best Wishes,
Chuckwagon
by Chuckwagon
Fri Sep 05, 2014 03:12
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 148146

dabrjn, we are using only Cure 1 at this point. I went back over the recipe and corrected the typo. Thanks! Also, the idea is to make a "fresh" sausage with your favorite ingredients. Then, using the same ingredients, but with the addition of a curing salt (Cure #1) we'll make a "Cured-Cooked-Smoked...
by Chuckwagon
Fri Sep 05, 2014 02:40
Forum: Technology basis
Topic: GDL
Replies: 9
Views: 13065

Crusty ol' pard, Glucono-delta-lactone is made from dextrose in microbial fermentation. It is also made by fermenting rice. In water, it hydrolyzes to gluconic acid very quickly. Inside our bodies it is completely metabolized and is non-toxic. It is found in honey, fruit juice, wine and a number of ...
by Chuckwagon
Fri Sep 05, 2014 02:17
Forum: Dry Cured Meats and Sausages
Topic: New member has questions about venison salami.
Replies: 12
Views: 21111

Garsh fellas! THANK YOU! :wink:
by Chuckwagon
Thu Sep 04, 2014 11:58
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1321
Views: 552477

Our newest member comes from a state having the only floating Post Office in the United States. The J.W. Westcott II, operating for 125 years, is the only boat in the world that delivers mail to ships while they are still underway. Goodness, the state has the longest freshwater shoreline in the worl...
by Chuckwagon
Thu Sep 04, 2014 11:13
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 148146

Good show Duckster! Great information. Good reading. Now, hold onto the end of this wire for just a minute while I plug it in. You'll glow like a Christmas tree! Wheeeeeeee.... just look at that Duck light up! :lol:
by Chuckwagon
Thu Sep 04, 2014 10:57
Forum: Hyde Park
Topic: Radioactive boar warning
Replies: 11
Views: 8588

I just can't believe it was 28 years ago. Where has the time gone? Gosh, I remember when Ross (ssorllih)and I were touring the reactor chamber and Ross tinkled into the rod core receptacle instead of the porcelain receptacle in the men`s room! He said he just couldn`t wait any longer to "go"! Wow, d...
by Chuckwagon
Thu Sep 04, 2014 09:01
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1321
Views: 552477

Crusty wrote:
Are you applying racist rules against us Banana Benders in Queensland,
Of course not Crusty, you ol' salty dog! I just ate too much Hungarian paprika today.
by Chuckwagon
Thu Sep 04, 2014 08:16
Forum: Dry Cured Meats and Sausages
Topic: Humidity Issue With T-SPX
Replies: 4
Views: 6954

Seadog, it's a pleasure to have you with us. I hope I am able to help. When you stuff meat into a casing and call it a sausage the "water weight" should be no lower than Aw0.96. Why? Because staphylococcus and Kocuria (aerobic bacteria) need the moisture to grow and as you know by now, these are the...
by Chuckwagon
Wed Sep 03, 2014 12:27
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1321
Views: 552477

Say there, isn`t it just about time for some, "Seasoned Saddlebum`s Sage Advice & Philosophy From The Saddle!" ? Yup, reckon so... here goes... The most important rule in a gunfight is: Always win... and cheat like hell if necessary! :roll: Hey, did you know that the average response time of a 911 c...
by Chuckwagon
Wed Sep 03, 2014 10:58
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 148146

READING Hi gang! Let's catch up in our reading. :wink: There's not much, but we should have a look at it before making the next project ( Your Own Sausage ) in the last post. 5. stuffing http://www.meatsandsausages.com/sausage-making/stuffing 6. drying http://www.wedlinydomowe.com/sausage-making/dr...
by Chuckwagon
Wed Sep 03, 2014 08:21
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 148146

"Smearing" As meat and fat slide into a casing during stuffing, the inside of the casing may become "smeared" if the fat has been allowed to warm up - even slightly - during processing. Smearing may primarily occur whenever friction-heated mechanical parts (such as grinder blades, plates, augers, e...