Thanks Red

Thanks I appreciate the lesson

The prices starts from 4500 EUR for HOBBY2.

Ok can anyone quickly tell me how much this is in US Dollars?


Never mind, I looked it up it's like $5400.00 US

IM OUT!

I know nothing about this, so I'm just wondering, and I guessing I'm wrong, that you have to use a vac system.
Perhaps it just works better with the vac. ???

So what exactly is Quick Tender?
Many years ago I used it a few times, but then started to find out about cure #1 & #2.
So I've always used the cures.
So what is quick tender, as apposed to the two cures?

Ok well now I guess I know what a kidney blade does
I always wondered, and now I'm guessing you use it to just "chop" meat for a lack of better word?
Or is there another word and/or use?

I had the same opportunity this past summer, but I got nervous about health regulations and all, even though i know my stuff was great to eat. I didn't think about it, but those oxy absorbers sound like a good idea. Good Luck *** I just did some checking and was wondering are you using a gas flushin...

YIKES that stuff is expensive

I want one, but I better wait for my birthday present to me from me in April

A little hint there everyone, my birthday is in April, sure hope I get one

Thanks fatz, yeah it does get mighty cold up your way... "A" LOL

Funny I've been hearing more and more about this sous-verd, I unstand it and how it works, but never though about applying it to some of the things we do in here.
May have to look into this more.

I may have stated incorrectly earlier, I only had the Coppa and sausages hung in chamber @ 658F and 80% hum , for only 3 days till I had white mold growing from the Bac 600. After that I lower I lowered to 55*F and 70%hum. The meat has now been in chamber for 2 weeks and I have since lowed down to 4...

Wow that's a beauty, gonna be my next project cook, since I never did a ham, and using a pork loin sound easier. Thanks Fatboyz was just reading the thread you posted for the Sweetheart Ham. Thanks I'm gonna give it a go maybe in a few days, and I'm gonna poach it like Bob K suggested since It's -1*...

Thanks guys I appreciate the input. Will stay in touch Thankyou!

Laftpig, will do on the updates, I do like trying different methods and yes I agree Umai can be a tad expensive.
Will stay in touch.

Laftpig, how would you use the strips? Do you take a tiny core sample or what? I've never done PH testing so I know nothing about doing it. But would a tester like this work? https://www.amazon.com/Luster-Leaf-2956-Rapitest-Digital/dp/B0725SQNGM/ref=sr_1_7?ie=UTF8&qid=1515274072&sr=8-7&keywords=ph+m...

This I have been doing a lot of experimenting with different stuff. One is I made 2 cappicolas One I did in a Umai bag and the other in a bung to air dry in my chamber. I'll keep you posted on the results. This is where I am at with both right now. https://i.imgur.com/dceiZ99m.jpg https://i.imgur.co...