Search found 3841 matches
- Sun Oct 21, 2012 19:25
- Forum: Sausages
- Topic: Excellent Turkey and Pork Sausage
- Replies: 23
- Views: 18615
More turkey sausage
The last batch of Grandpa's Pork and Turkey sausage that I made for Thanksgiving disappeared in lightning fashion so I made some more. Used the same recipe except I used bigger hog casings. Smoked with hickory. This sausage has become one of my favourites. http://img.photobucket.com/albums/v310/KMG9...
- Sun Oct 21, 2012 19:19
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 351359
My chorizo
I finished with the fresh and smoked chorizo. Messed up up with the smoked as I took it over 155, maybe even 160. I was smoking it together 5kg of turkey sausage and had it stuck for a long time. The turkey was stuck at 142 and chorizo at 125. I had the probe in one of the turkey sausages and when i...
- Sun Oct 21, 2012 17:19
- Forum: Other products
- Topic: 8 Smoked Chickens
- Replies: 18
- Views: 12747
Thanks Ray, I hope they will be again on sale in January - February. My intent would be to pick one up an Oregon store and that way I would not have to pay any sales taxes. I still have a ton of Bradley pucks left, so will try to use them up. Today I am fermenting salami in the smoker and it's going...
- Sun Oct 21, 2012 06:50
- Forum: For beginners
- Topic: covered or not in fridge
- Replies: 8
- Views: 6941
- Sun Oct 21, 2012 06:43
- Forum: Other products
- Topic: 8 Smoked Chickens
- Replies: 18
- Views: 12747
Ray, I thought that you had the Pro Smoker 100, rated for 100 lbs? I'm interested in this because I'm considering picking up one this winter when doing time in Arizona. I have 13lbs of sausage in my Bradley at this very moment and the IT is stuck at 142. I started the smokin process nearly 7 hours a...
- Sat Oct 20, 2012 17:22
- Forum: Hyde Park
- Topic: Refuse Corner & Debris Receptacle
- Replies: 168
- Views: 84947
CW wrote: Along the same lines, I always prefer to add sodium nitrite (Cure #1) to a brining solution while I "cure" fresh pork ribs. The nitrite changes the meat into ham prior to barbecuing. My guests just rave about them. (However, because the meat is not actually that from the rear leg, it doesn...
- Thu Oct 18, 2012 07:16
- Forum: Fishes
- Topic: indian candy recipe
- Replies: 21
- Views: 28392
:wink: In my opinion, using a quality fish like salmon to make "Indian Candy" is a waste just like hundreds of salmon recipes out there that call for a cacophony of ingredients to mask the true flavour of the fish. It seems that the process was designed for people who really do not like salmon, and ...
- Wed Oct 17, 2012 07:31
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 351359
- Wed Oct 17, 2012 06:54
- Forum: Smoked pork products
- Topic: Another Happy Ending - Canadian Bacon
- Replies: 11
- Views: 8765
- Mon Oct 15, 2012 15:47
- Forum: For beginners
- Topic: The Small Shop In Today's Economy
- Replies: 20
- Views: 14476
You are right, I took your words out of context. But in no way was my rant a personal one. I respect your efforts and extend nothing but goodwill to your vocation and business. If your shop was anywhere close to me I'd be there on a regular basis. Your knowledge and experience is himalayas above min...
- Mon Oct 15, 2012 08:06
- Forum: Curing chambers and Related Equipment
- Topic: How To Build A Home Made Curing Chamber... By Uwanna
- Replies: 49
- Views: 73627
Thanks to the replies everyone. I initially placed my humidifier (same one as Wally and Nick have on the upper shelf and have now placed it on the lower level) I have now determined that my very small fan does maintain the temp and humidity levels more constant than when it's not running. I have it ...
- Mon Oct 15, 2012 07:53
- Forum: For beginners
- Topic: The Small Shop In Today's Economy
- Replies: 20
- Views: 14476
The plus side is everyone starts as an amateur. Well, this is where I'm not sure that it's actually a "plus side". For the past couple of generations our society has come to value and elevate education that is quite worthless, unproductive, without any value added to the economy and overall benefit...
- Mon Oct 15, 2012 07:13
- Forum: Dry Cured Meats and Sausages
- Topic: First time making fermented sausage
- Replies: 104
- Views: 75842
- Sun Oct 14, 2012 21:15
- Forum: Curing chambers and Related Equipment
- Topic: How To Build A Home Made Curing Chamber... By Uwanna
- Replies: 49
- Views: 73627
- Sun Oct 14, 2012 19:07
- Forum: Curing chambers and Related Equipment
- Topic: How To Build A Home Made Curing Chamber... By Uwanna
- Replies: 49
- Views: 73627
Where to place the humidifier?
Question to Uwanna or anyone else with experience in a fridge retro. When using a cool mist humidifier is it better to place it on the bottom of the unit or on the top shelf. I am not sure whether the mist emanated from the humidifier travels up or down. I know that warm vapour is lighter than air, ...