Search found 407 matches
- Thu Feb 14, 2013 07:14
- Forum: For beginners
- Topic: Checking measurements/weight of components
- Replies: 10
- Views: 6965
I really like the honey bacon idea and used the concept but then my own measurements for cure, salt and honey. I've found that the prescribed amount of honey will get you a solid honey taste but you can still taste it at lower amounts (I've moved down approx 1.5 cups per full 8-9 lb belly). I salt a...
- Thu Feb 14, 2013 07:10
- Forum: Sausages
- Topic: What did I do wrong?
- Replies: 26
- Views: 17575
- Fri Feb 08, 2013 07:23
- Forum: Hyde Park
- Topic: Rytek Criticized
- Replies: 26
- Views: 15449
- Thu Jan 31, 2013 00:26
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Post Pics of your Smokers!!
- Replies: 237
- Views: 200528
- Mon Jan 28, 2013 03:57
- Forum: Hyde Park
- Topic: Started a BBQ and smoker blog
- Replies: 8
- Views: 4295
- Mon Jan 21, 2013 20:12
- Forum: Sausages
- Topic: [USA] Teriyaki Flat Sticks
- Replies: 12
- Views: 9547
- Mon Jan 21, 2013 00:45
- Forum: Sausages
- Topic: [USA] Teriyaki Flat Sticks
- Replies: 12
- Views: 9547
- Mon Jan 21, 2013 00:33
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Cedar smokehouse work in progress
- Replies: 9
- Views: 15561
- Wed Jan 16, 2013 07:54
- Forum: Hardware
- Topic: What kind of meat grinder does everyone have?
- Replies: 39
- Views: 47724
- Fri Jan 04, 2013 18:00
- Forum: Sausages
- Topic: Rabbit sausage
- Replies: 11
- Views: 10568
- Fri Jan 04, 2013 17:26
- Forum: Sausages
- Topic: Rabbit sausage
- Replies: 11
- Views: 10568
- Thu Jan 03, 2013 19:46
- Forum: Sausages
- Topic: Rabbit sausage
- Replies: 11
- Views: 10568
- Wed Dec 26, 2012 21:13
- Forum: Technology basis
- Topic: terms in meat processing
- Replies: 18
- Views: 11054
I agree with numbers 2-4 for the most part, except that sometimes if a product is cold-smoked and cured it may not necessarily require additional "cooking" for edibility, some spreadable sausages come to mind. My only concern with 1 deals with defining "long". At this time I exclusively cold-smoke a...
- Thu Dec 20, 2012 17:16
- Forum: Sausages
- Topic: Added Water In Sausage
- Replies: 7
- Views: 6530
The amount of liquid a meat can absorb depends on many factors which include but are not limited to species, age, gender and elapsed time post-mordem not to mention the environment in your house, hot, cold, humid, dry, etc. Typically I've found that about 8 oz by volume or weight of ice per 5 lb bat...
- Mon Dec 17, 2012 03:56
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 145135
I did my kraut a LOT more simply and seemed to work out great for me. I shredded three heads very thinly with a good sharp knife, added salt and compacted everything into a 6 gal foodsafe plastic bucket which I'd cleaned and rinsed carefully beforehand. I topped the mix with a clean plate (no extra ...