Search found 499 matches

by Devo
Sat Jan 23, 2016 18:01
Forum: Dry Cured Meats and Sausages
Topic: Italian sausage questions
Replies: 131
Views: 49787

Not that I can say which way is better but my big curing chamber that I have not used in months but when I did had a 4 inch vent hole on the bottom covered with breathable cloth for a filter and a 4 inch hole on top with a two speed fan to exhaust the air when the small Eva-Dry dehumidifier came on....
by Devo
Sat Jan 23, 2016 15:30
Forum: Dry Cured Meats and Sausages
Topic: Devo's Country Ham
Replies: 55
Views: 39667

I still make lots of jerky and do a pulled pork butt when ever I get a craving but sausage making has come to a stand still. Freezer is full and lots of salumi left. Still plenty of copa so with the high cost of meat why make anything more I don't really need. LOL well it's not a drone, drones kill ...
by Devo
Fri Jan 22, 2016 21:24
Forum: Dry Cured Meats and Sausages
Topic: Devo's Country Ham
Replies: 55
Views: 39667

No worries guys there was and is a back up.
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by Devo
Mon Jan 04, 2016 02:08
Forum: Dry Cured Meats and Sausages
Topic: Devo's Country Ham
Replies: 55
Views: 39667

Threw it out to the dump. Some mold I could not say was good or not. Better safe than sorry. At least I am still here answering your post so all is good :)
by Devo
Fri Jul 31, 2015 20:55
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 400079

Still around Red, still enjoying the summer weather and fishing. Don't stop in here much anymore as there are so many other great things to do.
Enjoy your free time boys and girls. I am :wink:
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by Devo
Tue Jun 30, 2015 15:35
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 400079

Red the orange is part sun set but the water is very muddy from all the run off from heavy rains. The mauve-taupe is definitely the suns reflection on the very muddy water.
by Devo
Mon Jun 29, 2015 21:00
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 400079

Heavy rains for over a week

Just means good photo and video opportunities. :mrgreen:

VIDEO HERE
https://youtu.be/7GG-I_5MuyE

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by Devo
Sat Jun 13, 2015 17:39
Forum: Hyde Park
Topic: Enjoying My New Hobby
Replies: 3
Views: 4003

Thanks guys, ya it bit a big hole in the pension check but we all need toys :mrgreen: The video feed back to me is suppose to be 500 meters. The control range is much farther. If it ever got out of control range it has a function that it will return to the home position and land with in 20 feet of w...
by Devo
Sat Jun 13, 2015 16:01
Forum: Hyde Park
Topic: Enjoying My New Hobby
Replies: 3
Views: 4003

Enjoying My New Hobby

Not around much but still kicking. I have been busy learning how to fly my big boy toy and edit video. This is a video of the falls about 1/2 mile down the road from me filmed with my Yuneec Q500+ Typhoon. Quadcopter.

https://youtu.be/-1ofhhbSFqE
by Devo
Thu May 14, 2015 23:49
Forum: Dry Cured Meats and Sausages
Topic: Devo's Country Ham
Replies: 55
Views: 39667

Bob K wrote:RD-
You can make a dry cured ham in less than a year however the flavor improves with age.
Now you tell me :grin:
by Devo
Thu Apr 30, 2015 12:23
Forum: Hardware
Topic: Chinese bowl cutter
Replies: 23
Views: 23531

Well heck Red I could have sent you a picture of a empty wooden box if I knew you where going to pay me the money :razz:
Hope it all turns out to be a good investment for you.
by Devo
Fri Apr 24, 2015 18:07
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Genoa salami In 50 MM bags
Replies: 15
Views: 14782

Three months later and this stuff is finally done. Lost 40% weight. Dang this stuff took a long time. Pretty good tasting, it will go good with some wine and cheese. https://lh4.googleusercontent.com/-q16ARLfRESI/VTp0EQDmP2I/AAAAAAAAQqY/y8T6kCOtRR4/w702-h465-no/DSC_0016.JPG https://lh4.googleusercon...
by Devo
Mon Apr 20, 2015 17:18
Forum: Dry Cured Meats and Sausages
Topic: I didn't use Dextrose with Bactoferm F-RM-52
Replies: 2
Views: 3088

Nope;did you add any kind of sugar to the recipe? If not I would say no it will not do its job but I will let the more learned reply to your problem.
by Devo
Fri Mar 27, 2015 18:43
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My Coppa In The Dry Bags UPDATES
Replies: 39
Views: 30328

redzed wrote:Perfecto! Looks superb Devo. Did you equalize it at all by vaccuum packing?
It just got vac sealed this morning. Not that it needs it but hey what the heck.
by Devo
Fri Mar 27, 2015 18:39
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My Coppa In The Dry Bags UPDATES
Replies: 39
Views: 30328

My first one I believe was around 38% and this one just over 43%. To me I like it dryer and if I decide to do another I will go 45%. So for my tastes I will not go lower than 40%. I believe even in a curing chamber the normal time is around 4 months so this one seems much better than the first. Just...