Search found 1954 matches
- Thu Feb 18, 2021 18:49
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smokehouse Modification
- Replies: 19
- Views: 14166
Re: Smokehouse Modification
We purchased a new convection oven for the house and it got me to thinking that I might try to a convection type system in the smokehouse. I have plenty of draft in the smokehouse so it might not make that big of a difference but the idea was in my head and I thought I'd give it a try anyway because...
- Fri Feb 12, 2021 20:01
- Forum: Other products
- Topic: Salchichoc - Chocolate Sausage
- Replies: 5
- Views: 4292
Re: Salchichoc - Chocolate Sausage
Till today I never dreamed there would be any possibility of my becoming a vegetarian. Now I see I was wrong.
- Fri Feb 12, 2021 12:10
- Forum: Other products
- Topic: Salchichoc - Chocolate Sausage
- Replies: 5
- Views: 4292
Re: Salchichoc - Chocolate Sausage
Wow! I never would have dreamed of something like that. Looks tasty
- Wed Feb 10, 2021 20:10
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smokehouse Modification
- Replies: 19
- Views: 14166
Re: Smokehouse Modification
Don't feel bad, Dan McYankee--I live in Atlanta and wasn't aware cane is grown in the southern part of this state. But I suppose the climate is sufficient. Why should Louisiana have all the fun? In Louisiana some eat boudin with a drizzle of cane syrup. Lorenzoid being from Atlanta you might get a ...
- Wed Feb 10, 2021 01:05
- Forum: For beginners
- Topic: Idea for PH testing sausage during ferment
- Replies: 2
- Views: 3386
Re: Idea for PH testing sausage during ferment
That's a good idea. I place some of the horn waste in a small Tupperware container to test while in the fermentation chamber. After that I don't really worry about it. Whenever I want to test something that is drier I'll make a slurry with equal parts mince and water but I don't really understand if...
- Wed Feb 10, 2021 01:00
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smokehouse Modification
- Replies: 19
- Views: 14166
Re: Smokehouse Modification
Great looking smoke house ButterBean. I'll have you hooked on real syrup. :lol: What type of syrup do you harvest in South Georgia ? I do maple up here in NY but I don't think maple grows that far south....Pecan? We make cane syrup. Its somewhat like the syrup you buy in the store only its much thi...
- Sat Feb 06, 2021 23:09
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smokehouse Modification
- Replies: 19
- Views: 14166
- Fri Feb 05, 2021 19:20
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smokehouse Modification
- Replies: 19
- Views: 14166
Re: Smokehouse Modification
Respect! That’s a serious smokehouse. Thanks. These used to be scattered everywhere across the county but now they are few and far between with most in disrepair. In the past, everyone in the community would gather together after syrup making and kill hogs and fill the smokehouses. Was a pretty big...
- Fri Feb 05, 2021 19:14
- Forum: Hyde Park
- Topic: HOW TO MAKE BEEF RENDANG
- Replies: 1
- Views: 5423
Re: HOW TO MAKE BEEF RENDANG
Interesting. Some ingredients might be tough for me to find though. Of course there is Amazon isn't there? Thanks for sharing.
- Fri Feb 05, 2021 18:38
- Forum: Products in blocks
- Topic: Mielonka Tyrolska - Polish Luncheon Meat
- Replies: 7
- Views: 21621
Re: Mielonka Tyrolska - Polish Luncheon Meat
Going to put this on my to do list. Thanks.
- Thu Feb 04, 2021 15:16
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smokehouse Modification
- Replies: 19
- Views: 14166
Re: Smokehouse Modification
How are you powering that Butterbean? It looks like propane...so what a small gas flame burning sawdust? Or what? Inquiring minds want to know Sorry I had missed this. I heat the box with propane. I fashioned a burner using some pipe with a jury rigged oriface but at first had problems due to the l...
- Thu Feb 04, 2021 14:59
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smokehouse Modification
- Replies: 19
- Views: 14166
Re: Smokehouse Modification
Still making adjustments on the smokehouse and things seem to be steadily improving. I began cold smoking a loin yesterday at 3:00 pm and stoked the smoke box just once. Checked the house this morning and it was still smoking 18 hours later. I made the stick burning box myself on a wing and a prayer...
- Thu Feb 04, 2021 14:29
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 41
- Views: 10591
Re: First Coppa
Never tasted it before! Good gracious where have you been? Ha! :) I'm sure I've had some in a grinder or other similar "Italian" sandwich along the way, but I have never sat down to a charcuterie plate that had coppa on it. I may have to scope out the local Italian deli counters to see if I can sco...
- Thu Feb 04, 2021 00:48
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 41
- Views: 10591
Re: First Coppa
Never tasted it before! Good gracious where have you been? :lol: :lol: Probably same place I've been as I'd never heard of it till I picked up this addicting habit of meat sorcery and such so I can emphasize with you on this and many other carnivoric delicacies. In fact, I think we both may have an ...
- Wed Feb 03, 2021 22:24
- Forum: Hyde Park
- Topic: THE GREAT SAUSAGE CONTEST!
- Replies: 51
- Views: 28537
Re: THE GREAT SAUSAGE CONTEST!
Please also note that in the spirit of fairness the judges can't enter so please enter and lets have some fun!