Search found 338 matches
- Fri Apr 05, 2013 14:27
- Forum: BBQ
- Topic: temperature stall
- Replies: 19
- Views: 29789
I always anticipate a 'stall'-especially in long (over 8 hour) cooks/smokes. I used to get frustrated as I had an expectation of an I.T. getting reached within an hour or so (due to the rising meat & calculating the rate of rise) when the temp would stall for several hours.....grrrr. :mad: On last E...
- Tue Mar 26, 2013 04:40
- Forum: Other products
- Topic: Beef Jerky: 10 pound of beef; two types of jerky
- Replies: 5
- Views: 9317
Beef Jerky: 10 pound of beef; two types of jerky
I picked up ten pounds of lean top round recently. After chilling them well to near frozen, I sliced the lot into approximately 1/8-1/4" wide strips-depending on how distracted I was during the slicing. I decided to make two flavors-a basic black pepper jerky (my son's favorite), and teriyaki. Here ...
- Fri Mar 22, 2013 23:11
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 273409
Thanks for the explanation of percentages, Ross. Our biggest challenge in creating a variety of homemade breads is to do so without GLUTEN. No shortage of available 'substitute' flours and starches to use, but the challenge is trying to mimic the chew or mouth-feel the gluten provides. Additional in...
- Fri Mar 22, 2013 19:08
- Forum: For beginners
- Topic: Stuffer?
- Replies: 25
- Views: 24364
- Wed Mar 20, 2013 14:17
- Forum: Offal products
- Topic: Liver Mush
- Replies: 17
- Views: 44007
Really? Eating a organ that filters waste from a body? I guess it's all to each his own, because I know I'm not going to have much to do with something that was never attached to a bone. While I do love the rare treat of thin-sliced deer heart sauteed in butter with onions, the unique taste of live...
- Wed Mar 20, 2013 14:11
- Forum: For beginners
- Topic: Juniper Berries & Gin
- Replies: 15
- Views: 11590
I'm not a big drinker, but I do enjoy an occasional martini-gin, of course, and so dry that all one needs to do is have a vermouth bottle in proximity to the glass. Sapphire preferred, with two olives. :mrgreen: http://redstandard.org/reasoninrevolt/Bombay_sapphire_milton_glaser.jpg Ironically, I'm ...
- Mon Mar 11, 2013 16:44
- Forum: Dry Cured Meats and Sausages
- Topic: [CAN] Dry cure Landjager
- Replies: 37
- Views: 31671
- Mon Mar 11, 2013 16:41
- Forum: Technology basis
- Topic: Pink Sure Cure
- Replies: 12
- Views: 8120
Why is the fat content a "concern"? I suppose there is concern for certain folks who wish to moderate their intake of saturated fat and sodium. I believe Ross was making a point that the relative risks of consuming products containing the anti-caking agent in the cure are relatively minor compared ...
- Sat Mar 09, 2013 23:05
- Forum: Hardware
- Topic: Setup for poaching
- Replies: 6
- Views: 5906
Jeff, I can see the value of one of those controllers, particularly if precise temp management is critical for extended periods (many hours for fermentation, etc). Majority of my poaching requires no more than 30 minutes on the low end, and about 90 minutes for bigger items. Because my needs don't r...
- Wed Mar 06, 2013 04:54
- Forum: Hyde Park
- Topic: NorCalKid - Inspiration
- Replies: 12
- Views: 6983
- Mon Mar 04, 2013 22:47
- Forum: Hyde Park
- Topic: NorCalKid - Inspiration
- Replies: 12
- Views: 6983
Dang, ButterBean, those beautiful sausages you've made there have INSPIRED me to get back at it! I've not made Olive Loaf-but your shot there reminds me that I need to take some of the many jars of California olives I've packed into the pantry & start adding them to chubs. That Krakowska looks simpl...
- Tue Feb 26, 2013 18:46
- Forum: Smoked pork products
- Topic: PHOTO GALLERY of Smoked Pork Products
- Replies: 98
- Views: 99161
- Mon Feb 25, 2013 16:50
- Forum: Smoked pork products
- Topic: PHOTO GALLERY of Smoked Pork Products
- Replies: 98
- Views: 99161
That CB looks perfect Kevin! Have you also found that letting it nap a few days in the refrigerator improves the taste a lot? Thanks, Bubba! I've found with certain meat products, the additional rest time in the fridge really helps both the taste & the texture. Stronger smokey flavors seem to mello...
- Sun Feb 24, 2013 23:25
- Forum: Smoked pork products
- Topic: PHOTO GALLERY of Smoked Pork Products
- Replies: 98
- Views: 99161
Mo' Canadian Bacon
I picked up several large pork loins a few weeks ago and finally had a chance to prep some to make more canadian bacon. First thing to was to cut up manageable sections on the long loin pieces, trim off some of the fat & silver skin. I could've spent much more time trimming off most of the fat, but ...
- Wed Feb 20, 2013 15:35
- Forum: Hyde Park
- Topic: Refuse Corner & Debris Receptacle
- Replies: 168
- Views: 86227
I only hope and pray that no one dredges up any of MY history from a quarter century ago (or more!). :oops: I'm a big believer in NOT sitting on the Judgement throne. Lord knows, I NEED forgiveness. As Christ Himself put it: "Do not judge others, and you will not be judged. Do not condemn others, or...