Search found 108 matches

by TSMODIE
Mon Oct 14, 2013 17:51
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 226757

Sambal. i see one problem with your method, going straight from the grinding into stuffing, by doing this, the meat does not get mixed enough to create the binding and stickyness necessary, are you saying that as you grind, you go straight into the casings???
by TSMODIE
Fri Oct 11, 2013 18:00
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 226757

I used a Kitchen aid grinder for 2 years, it is very good at small bathes, for grinding only. But the meat must be small chunks and almost frozen, it is the most economical grinder for the beginner, now this is assuming you have a kitchen aid mixer, I put over 3000 lbs of meat through in 2 years, it...
by TSMODIE
Sat Jun 29, 2013 17:07
Forum: Dry Cured Meats and Sausages
Topic: Why We Use Nitrites/Nitrate Cures and Starter Cultures
Replies: 31
Views: 43289

i did not see any use of a Cure in your recipe, did you use a cure? Tim
by TSMODIE
Wed Jun 05, 2013 16:40
Forum: Dry Cured Meats and Sausages
Topic: Orange Lonzino
Replies: 27
Views: 23728

Chris, that does look great, i will have to try that recipe, the last lonzino i made was a little too salty, and very mild in flavor, i like the idea of the oranges,Tim
by TSMODIE
Sat May 18, 2013 16:10
Forum: Dry Cured Meats and Sausages
Topic: First Coppa
Replies: 33
Views: 23050

hows the flavor Nick, those look great, I finished mine to about 48% loss,Tim
by TSMODIE
Sun Apr 28, 2013 17:30
Forum: Dry Cured Meats and Sausages
Topic: First Coppa
Replies: 33
Views: 23050

those look great nick, cant wait to see how they look when sliced,Tim
by TSMODIE
Thu Apr 25, 2013 22:07
Forum: Dry Cured Meats and Sausages
Topic: Dry Cured Salami, Bresaola Long Storage
Replies: 1
Views: 3922

when my dry cured product are finished, I peel the casing off, and wash them with vinegar, then vacuum pack them and store them in the refrigerator, i have pepperoni that is 4 month old that still is great if its vacuum packed,Tim
by TSMODIE
Thu Apr 25, 2013 20:45
Forum: Sausages
Topic: Beef Trim??
Replies: 5
Views: 4023

I will try just about any type of meat this time of year, I have gone through almost 1200 lbs of elk since december, and only have less than 60 lbs left, So i am always on the look out for any red meat that is cheap, last week a freind gave me 20 lbs of goose breast and challenged me to make a good ...
by TSMODIE
Sat Apr 20, 2013 18:26
Forum: Sausages
Topic: [USA] Hawaiian Sweet Sausage (Lap Cheong)
Replies: 12
Views: 12788

I think 14 days would be fine on these, I used my chamber so the temp and humidity could be maintained, so I will try a 14 day dry on these next time, or drop the humidity down a few percent,tim
by TSMODIE
Sat Apr 20, 2013 18:04
Forum: Sausages
Topic: [USA] Hawaiian Sweet Sausage (Lap Cheong)
Replies: 12
Views: 12788

Also. I let it dry in my cure cabinet for 7 days at 65 degrees and 65% hunidity, I would like to try to dry this a little more, but dont know how long is ok with the cure #1, Chuck, would you have an oppinion on how long I could dry this before having to use #2 cure?
by TSMODIE
Sat Apr 20, 2013 18:00
Forum: Sausages
Topic: [USA] Hawaiian Sweet Sausage (Lap Cheong)
Replies: 12
Views: 12788

iDA, fantastic recipe, thanls for sharing, I have not found one person that didnt love this sausage, very unique, i followed the recipe exactly, but on half of the 10 lbs, i added red pepper flakes, the heat really balances the sweetness of this sausage, this is definatel a keeper, once again thanks...
by TSMODIE
Tue Apr 16, 2013 23:45
Forum: Curing chambers and Related Equipment
Topic: My curing chamber smells like ammonia
Replies: 15
Views: 34729

fROM MY UNDERSTANDING, THE LACTIC ACID IS CREATED BY THE TSPX CULTURE, DURING FERMENTATION, WHICH LOWERS THE pH AND RAISES ACIDITY AND THE MOLDS FEED ON IT AND PRODUCE THE AMMONIA, BUT DONT QUOTE ME ON THAT, CHUCK IS OUR RESIDENT CHEMIST,TIM
by TSMODIE
Mon Apr 08, 2013 17:13
Forum: Sausages
Topic: [USA] Hawaiian Sweet Sausage (Lap Cheong)
Replies: 12
Views: 12788

Thanks, I will let you know, I am planning on doing a batch today, I will let you know how they turn out,Tim
by TSMODIE
Sun Apr 07, 2013 22:36
Forum: Dry Cured Meats and Sausages
Topic: First Coppa
Replies: 33
Views: 23050

How ae the Coppa's coming along Nick?
by TSMODIE
Sun Apr 07, 2013 22:19
Forum: Curing chambers and Related Equipment
Topic: My curing chamber smells like ammonia
Replies: 15
Views: 34729

I have had this happen on evry batch when doing the long term and using the tspx, in different degrees, but this last batch of pepperoni and cattutorie was the worst, the ammonia smell lasted the duration of the cure for 2 1/2 months, and the pungunt smell and taste of the final product has a strong...