That's the basis for the Dukan diet. You eat mostly lean meat. Then you alternate between pure protein days and days with protein and vegetables but cut out carbs and most sugars. Once you're at your target you can bring back the carbs in moderation. This how I maintain my weight. Although I love br...

For those of you that have followed my posts you've probably noticed I have a fair bit of equipment in my small "man shed". This is my meat shop/bow building/reloading/quiet place. I posted some pics in another thread of my new chamber. I had to remove my wood stove to fit it in but I have gas heat ...

Turned out OK but the Landjaeger still needs some tweaking for me. My german buddy loves the Landjaeger dried hard as heck and he loves it so I dried it and gifted it to him for his ski trips this winter. This is the cold smoked. http://i700.photobucket.com/albums/ww2/fatboyz0001/IMG_20170112_121945...

Sorry for stealing your moniker Chris but it's so fitting. I mentioned earlier I bought a restaurant milk dispenser for dirt cheap. It fit my small space great. I have a hose added to my vapor humidifier and sensor for the controller running through the bottom milk hole. I used a computer fan which ...

After listening to discussions here about using threaded rods to press Spressatta I did some modifications and sopressatta in the press right now fermenting.

The Swiss boys here always go with 15g for fresh and 25 for fermented. In small batches a small change is more noticeable than in bigger batches. "The solution to Pollution is dilution" adage works here too.

Just a quick question from a post above from Bob.

Bob K wrote:If it was cured, fermented to a Ph<5.3,

What if the PH is >5.3? in the old days they didn't have PH meters I'm assuming or RH meters. If the PH is higher than 5.3 is that an issue?

Thanks for the suggestions fellas. I think I'll try something like 60/40 pork/venison on the show meat cubes, and 50/50 on the emulsion plus pork fat.

Hey Chris, as always I like to add wild meat to my sausage. Just looking at this one, since it's 60% cubed pork to get those nice ham chunks in it I was thinking of doing the remaining 40% emulsion as 30% deer and 10% pork fat for the emulsion. What do you think? I have so much wild meat I don't wan...

Excellent idea Red. Something to put on my "watch the thrift shop/swap and buy" list.

Yup, definitely cold smoking it. I'm going to try one of those amaz-n- smoke tubes for smoking over several days.

Hey fellas quick question. If you put uncased meat like speck in the chamber with cased meat covered in surface mold won't the speck get all moldy. I can cure my speck in the shed in the winter as I keep the temp at 13-14C but in the summer its too hot in there so it will need to go in the chamber. ...

Lou I've noticed with a number of sausages that just changing the size and type of casing makes a huge difference. My salametti was in a hog casing and it was so so, and I stuffed the rest of the batch into 65mm fibrous with only an addition of peppercorns. Made a beautiful salami and what a differe...

Sounds good. That way I'll be able to eat them sooner too since they won't take so long!

Bob, I'm not sure what normal size is. I have beef middles and caps. Which would be best?