Search found 126 matches
- Thu Jan 29, 2015 13:45
- Forum: Curing chambers and Related Equipment
- Topic: Curing Chamber
- Replies: 2
- Views: 4448
Curing Chamber
Not sure if anyone is interested in this but thought I should pass it along. If you are on the West Coast within a reasonable distance of Tumwater, WA this might be a real steal-it is a lab. incubator at a surplus auction in Tumwater. Here is a link to the actual item-- http://www.publicsurplus.com/...
- Tue Jan 20, 2015 22:24
- Forum: Hyde Park
- Topic: Happy birthday!
- Replies: 127
- Views: 108642
- Thu Dec 25, 2014 11:09
- Forum: Hyde Park
- Topic: Merry Christmas 2014
- Replies: 14
- Views: 14381
- Mon Dec 01, 2014 11:35
- Forum: Other products
- Topic: liquid smoke
- Replies: 5
- Views: 11597
ursula, I do use liquid smoke (I have the "Wright's brand,but doubt if it makes a difference which brand) in some recipes that I do not intend to smoke. I do not feel that it is a replacement for smoking or even close to it-but it does impart a rather unique and pleasant(for me and others who have s...
- Sun Nov 16, 2014 14:47
- Forum: Microbiology of meat and products
- Topic: Trichinella in wild boars
- Replies: 19
- Views: 24916
Bob, Here is a link that helps some with this dilemma--- http://www.trichinellosis.org/Distribution___Transmiss.html There is so much conflicting information on all of this that it is difficult to be completely sure of anything. I think Ray has the best solution, if it's not from a source known to b...
- Thu Nov 13, 2014 12:08
- Forum: Sausages
- Topic: 21 mm sheep casings
- Replies: 13
- Views: 13426
snakeoil, what I do is soak my casings beginning from when they arrive. Whether they are in dry salt or a wet salt solution I remove them from the original bag and place them in a plastic container(a well cleaned cottage cheese container with lid works well) with a very heavy brine solution. I use d...
- Wed Nov 12, 2014 13:01
- Forum: Microbiology of meat and products
- Topic: Trichinella in wild boars
- Replies: 19
- Views: 24916
redzed, You need to be careful with any meat from an animal that runs wild in our geographic areas (Eastern US and Canada and in AK). The sub-species Trichinella nativa is quite common in these areas (and has been detected in some mid to eastern locals). The problem with this particular sub-species ...
- Sat Nov 08, 2014 11:59
- Forum: Announcements
- Topic: New addition to Moderator Team
- Replies: 6
- Views: 10851
- Thu Oct 30, 2014 19:24
- Forum: Fishes
- Topic: Cold smoked sockeye
- Replies: 5
- Views: 9072
- Mon Oct 27, 2014 19:51
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 195828
- Sun Oct 05, 2014 21:38
- Forum: Hyde Park
- Topic: High rise house
- Replies: 3
- Views: 4038
Ross, You are right about the modern machines, but old school gets it done many times. Years ago I was responsible for a project that required the placement of two 10,000 lb. plus boilers in an elevated mechanical room with only a small entry door(in a vertical wall). I managed to work out all of th...
- Fri Oct 03, 2014 20:00
- Forum: Fishes
- Topic: cure for salmon/fish
- Replies: 12
- Views: 19622
Chris, I don't have a problem with the pellicle, when I remove the fish from the rinse I dry it well (paper towels) and place it on the small smoking trays that I have (1/4 in. wire grid) and run a small fan on it for a half hour or so. I let it get pretty tacky to touch and then go to the smoker wi...
- Fri Oct 03, 2014 13:11
- Forum: Fishes
- Topic: cure for salmon/fish
- Replies: 12
- Views: 19622
Hi Chris, That is correct, I usw nothing but the salt and cure#1 in our own smoked fish. The trick, I guess is to get the timing right for the brine soak and then the rinse soak-you can't really do any taste tests so have to play it by ear. The fish does have a bit of an upfront salt taste but not w...
- Thu Oct 02, 2014 11:58
- Forum: Fishes
- Topic: cure for salmon/fish
- Replies: 12
- Views: 19622
bmyer50- redzed nailed it with his keep it simple advise. I have smoked a lot of fish and the best basic recipe I have found is much the same as redzeds'- I use 1 gallon of water, 34 grams of cure #1 and 412 grams kosher salt, dissolve all ingredients and chill well. Clean the fillets and for fillet...
- Sun Aug 31, 2014 15:05
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 195828