Devo
Nice work professional job!
Search found 361 matches
- Fri Sep 21, 2012 02:06
- Forum: Other products
- Topic: Coppa is ready
- Replies: 7
- Views: 4777
- Fri Sep 21, 2012 02:03
- Forum: Dry Cured Meats and Sausages
- Topic: What's a good fermented salami to start with?
- Replies: 2
- Views: 3542
Nick
I would recommend a semi fermented pepperoni like this one. http://www.wedlinydomowe.com/sausage-re ... i-semi-dry
Can be ready in a couple days to a week depending on the Bactofirm used. Good stuff.
I would recommend a semi fermented pepperoni like this one. http://www.wedlinydomowe.com/sausage-re ... i-semi-dry
Can be ready in a couple days to a week depending on the Bactofirm used. Good stuff.
- Fri Sep 21, 2012 01:56
- Forum: Sausages
- Topic: Beef middles and dry cured salami question
- Replies: 28
- Views: 21675
- Thu Sep 20, 2012 03:01
- Forum: Sausages
- Topic: Beef middles and dry cured salami question
- Replies: 28
- Views: 21675
Nick I have shopped around for all casings of most verities and had issues with some and not with other vendors. I buy most of my casing from Buther Packer & Sausage Maker with good results. To answer your question, yes the beef middles do have a slit odor, compared to sheep or hog casings, but once...
- Thu Sep 20, 2012 02:11
- Forum: Sausages
- Topic: Beef middles and dry cured salami question
- Replies: 28
- Views: 21675
Channan7 I also use beef middles for a few of my projects. One suggestion I would make is, rinse the heck out of them with cold water, then once you think they are cleaned out, rinse a couple more times. I then let the beef middles set in a dish sealed in cold water over night in the fridge for at l...
- Tue Sep 18, 2012 02:49
- Forum: Curing chambers and Related Equipment
- Topic: Curing chamber problem
- Replies: 16
- Views: 19105
Nick All good advice from the members. Keep in mind the humidistat is designed to control a small room, what we are using it for is an even smaller space. With that said, I will run my humidistat at a slightly lower setting than what the set point would be. Example, I have had days in the summer whe...
- Fri Sep 14, 2012 01:47
- Forum: Curing chambers and Related Equipment
- Topic: New Cure Cabinet
- Replies: 12
- Views: 12648
TSMODIE
Take a few minutes and review the link below, I think you might find a few ideas from other members to help you along with your project.
Wally
http://wedlinydomowe.pl/en/viewtopic.php?t=5317
Take a few minutes and review the link below, I think you might find a few ideas from other members to help you along with your project.
Wally
http://wedlinydomowe.pl/en/viewtopic.php?t=5317
- Mon Sep 10, 2012 23:15
- Forum: Curing chambers and Related Equipment
- Topic: How To Build A Home Made Curing Chamber... By Uwanna
- Replies: 49
- Views: 73511
- Tue Aug 28, 2012 01:12
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 350727
- Tue Aug 28, 2012 00:48
- Forum: Other products
- Topic: [USA] Wally's Perfected Prosciutto
- Replies: 28
- Views: 18325
- Wed Aug 01, 2012 02:24
- Forum: Hyde Park
- Topic: You are invited to share the means of your livelihood.
- Replies: 72
- Views: 63872
- Tue Jul 10, 2012 00:26
- Forum: Hyde Park
- Topic: Finding Your Favorite Recipes - Index and Reference Links
- Replies: 7
- Views: 4054
- Sun Jul 08, 2012 20:16
- Forum: Dry Cured Meats and Sausages
- Topic: [USA]Salamini Italiani Alla Cacciatore
- Replies: 26
- Views: 37441
- Sun Jul 08, 2012 19:57
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 535508
- Sun Jul 08, 2012 14:06
- Forum: Dry Cured Meats and Sausages
- Topic: [USA]Salamini Italiani Alla Cacciatore
- Replies: 26
- Views: 37441
CW I used a Merlot, my wife is the wine professional in this house, she stocks the shelves, I just pour and enjoy! I would like to add, letting the meat / spice mix set over night is a bonus to this recipe. I`m not impressed with the first picture, here is a second with a close up. Thanks.. http://i...