Search found 1954 matches
- Wed Feb 03, 2021 22:12
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 41
- Views: 10825
Re: First Coppa
Looks great and how does it taste? (Please feel free to gloat if you want)
- Wed Feb 03, 2021 02:11
- Forum: Venison and Other Game
- Topic: The McBambi
- Replies: 1
- Views: 5988
The McBambi
A couple weeks ago I got the idea to use a sweet pickle cure to cure a venison sirloin. After 10 days in the brine and 16 hours at 132F in the sous vide I dried it wiped in oil then gave a light sear and then sliced the meat as thinly as possible. Served on garlic buttered toasted bead with American...
- Tue Feb 02, 2021 17:46
- Forum: Dry Cured Meats and Sausages
- Topic: Drying in basement no chamber
- Replies: 15
- Views: 4033
Re: Drying in basement no chamber
Thanks Butterbean. My shop floor is sealed whereas the darker room that I measured is not. I may take a measurement there and see if I can't just block the light a little better. The shop is a bit cooler too as it opens to the outside. I may be doing musical chairs with my first pancetta, but I thi...
- Tue Feb 02, 2021 17:35
- Forum: Dry Cured Meats and Sausages
- Topic: Drying in basement no chamber
- Replies: 15
- Views: 4033
Re: Drying in basement no chamber
I did read that old thread with your note on drying. If I remember correct, your mince had 14% fat content, so would contain more water in the batter than a higher fat mix like 70/30. On average, the Aw should be higher at 30% with less fat content. I would be curious to know the results of your ex...
- Tue Feb 02, 2021 16:12
- Forum: Dry Cured Meats and Sausages
- Topic: Drying in basement no chamber
- Replies: 15
- Views: 4033
Re: Drying in basement no chamber
If you wish to be precise and do what meat science dictates, adjust your RH to be approximately 10 points below the water activity level. But if you are like me and and don't want to spend $4,000 on a water activity meter, aim to keep tour humidity in the 75-80% range. This brings up a question I h...
- Tue Feb 02, 2021 15:57
- Forum: Dry Cured Meats and Sausages
- Topic: Drying in basement no chamber
- Replies: 15
- Views: 4033
Re: Drying in basement no chamber
Scogar, regarding your basement, the temp sounds ideal and I do something similar as my "kitchen" is a converted bay in a barn with no heat. Though I have a chamber, I rarely use it because I find it easier to dry things in the kitchen rather than in the chamber. IMO, the chamber is too confined and...
- Mon Feb 01, 2021 22:54
- Forum: For beginners
- Topic: Venison Bologna Food Safety Question
- Replies: 4
- Views: 5376
Re: Venison Bologna Food Safety Question
For what its worth, you say they have made this for generations, it may be that they were using as you said, "contaminated salt containing salt petre". They used to sell this type salt here at the grocer. It came in a 50 lb sacks and is what everyone used to cure their meats. The last bag of this I ...
- Mon Feb 01, 2021 20:56
- Forum: Sausages
- Topic: Apple Maple Breakfast Sausage
- Replies: 3
- Views: 1464
Re: Apple Maple Breakfast Sausage
Yes, its the accordion things. They make several types so be sure to get the one for fresh sausages and not smoked. They will take some getting used to but once you get the knack of it they are really easy to work with. Key is not to overstuff, stuff loose enough that you don't have problems linking...
- Mon Feb 01, 2021 16:44
- Forum: Sausages
- Topic: Apple Maple Breakfast Sausage
- Replies: 3
- Views: 1464
Re: Apple Maple Breakfast Sausage
Looks good Scogar. I understand what you are saying about the flavor of the sausage as I've encountered the same feelings when making fruit laden sausages. Though good and I enjoy the change they just somehow don't seem to be something I crave on a regular basis. A few years ago I had an abundance o...
- Thu Jan 28, 2021 01:09
- Forum: Dry Cured Meats and Sausages
- Topic: Curing times?
- Replies: 2
- Views: 1169
Re: Curing times?
Welcome to the forum James. Your curing time question is a little complex but I'll try and answer it the best I can or at least how I look at it. First of all I think many people get in a rush to make things. I'm guilty of this myself but I think often its best to let the meat cure longer and by all...
- Tue Jan 26, 2021 21:20
- Forum: Sausages
- Topic: Kielbasa Starowiejska
- Replies: 7
- Views: 2041
Re: Kielbasa Starowiejska
Those look good! I use wooden dowels and bamboo and have never had a problem.
- Sun Jan 24, 2021 15:18
- Forum: Offal products
- Topic: Salceson - Polish Headcheese
- Replies: 95
- Views: 86104
Re: Made some salceson
That looks delicious.
- Sat Jan 23, 2021 00:24
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 41
- Views: 10825
Re: First Coppa
Looking great!
- Wed Jan 20, 2021 16:15
- Forum: Other products
- Topic: Naem moo - Thai Fermented Sausage
- Replies: 8
- Views: 7245
Re: Naem moo - Thai Fermented Sausage
I like heat too and dabble with peppers and pepper sauces. In this, the peppers are simply laid on top of the mince so you have the choice of whether to eat them alone or with the sausage but they do add a bit of heat to the sausage if removed but not much. I really like the flavor profile and the t...
- Wed Jan 20, 2021 16:07
- Forum: Dry Cured Meats and Sausages
- Topic: Snack Stick recipe.
- Replies: 13
- Views: 4945
Re: Snack Stick recipe.
One thing I found out is it takes a long time on my pellet grill to get these up to temp. next time I will get it to 135 or 140 or so and then sous vide them. Mux, since you mention time I'd like to offer some food for thought and that is slow smoking is no different than sous vide where time plays...