Search found 597 matches
- Wed Jul 25, 2012 17:11
- Forum: For beginners
- Topic: fat too soft
- Replies: 19
- Views: 17507
- Sat Jul 21, 2012 17:01
- Forum: Fishes
- Topic: Decided to smoke some Coho
- Replies: 26
- Views: 24744
- Sat Jul 21, 2012 04:13
- Forum: Fishes
- Topic: Decided to smoke some Coho
- Replies: 26
- Views: 24744
Here's how it came out. It tasted a little salty and fish the first day out of the brine, and was a little mushy. But after rinsing it, wrapping it in cling wrap, and giving it two days in the fridge it improved markedly. I didn't expect this. Now I'm quite happy. Have to say this was about the easi...
- Sat Jul 21, 2012 04:01
- Forum: Dry Cured Meats and Sausages
- Topic: Lonzino
- Replies: 19
- Views: 28180
- Sat Jul 21, 2012 03:57
- Forum: Smokehouses. Construction and Maintenance.
- Topic: A-MAZE-IN Smoker - Feedback Requested
- Replies: 34
- Views: 49078
My Amaz-n pellet smoker came in the mail today. Woo hoo! I don't know what I'm going to smoke this weekend, but it's going to be somethin'. Maybe cheese. That would be a new one on me. We heat with oak, so I have a big supply of that. But cold smoking has not been feasible for me because I haven't t...
- Thu Jul 19, 2012 23:55
- Forum: Curing chambers and Related Equipment
- Topic: How To Build A Home Made Curing Chamber... By Uwanna
- Replies: 49
- Views: 72036
yeah that's the one I use too, and for temp control a lot of folks use this: http://www.amazon.com/Johnson-Controls-A19AAT-2C-Temperature-Controller/dp/B0002EAL58/ref=sr_1_1?ie=UTF8&qid=1342737891&sr=8-1&keywords=johnson+freezer+controller Together they cost about $100, not counting shipping. I got ...
- Thu Jul 19, 2012 20:43
- Forum: Curing chambers and Related Equipment
- Topic: How To Build A Home Made Curing Chamber... By Uwanna
- Replies: 49
- Views: 72036
- Thu Jul 19, 2012 20:40
- Forum: Curing chambers and Related Equipment
- Topic: Think I found a freezer for a curing chamber
- Replies: 11
- Views: 12092
Just one data point here - i have a fridge with a top freezer compartment, which is frost free. It works fine - no problems with the humidity. A freezer is nicer than a fridge because it is all one chamber - I would like that but I took what was free. Haven't come near to maxing out my capacity, but...
- Thu Jul 19, 2012 14:56
- Forum: Dry Cured Meats and Sausages
- Topic: Lonzino
- Replies: 19
- Views: 28180
- Thu Jul 19, 2012 04:38
- Forum: Dry Cured Meats and Sausages
- Topic: Lonzino
- Replies: 19
- Views: 28180
Thanks guys for the encouragement. Redzed, I hope you can put together a curing fridge soon. I was waiting till I found a free fridge. Keep your eye out for ladies getting their kitchens redone. I think a lot of working fridges go to the landfill. Devo - not surprising that he got his start on this ...
- Wed Jul 18, 2012 17:49
- Forum: Fishes
- Topic: Decided to smoke some Coho
- Replies: 26
- Views: 24744
I wanted to make gravlax but didn't have dill. So I made gravlax without dill, and from what I saw on various sites, this can as well be called lox. Curiously, many of the recipes are for "lox - smoked salmon" but do not have a cold smoking step. There are recipes for "smoked lox" that do have this ...
- Wed Jul 18, 2012 05:51
- Forum: Fishes
- Topic: Decided to smoke some Coho
- Replies: 26
- Views: 24744
Progress report. Started this lox on Saturday. Overhauling it daily. Tasted it today and it is good, but seems to need another day in the cure. You can see it let go of a lot of liquid. http://img835.imageshack.us/img835/2059/llagasuvas2012071600201.jpg Shot at 2012-07-17 http://img13.imageshack.us/...
- Wed Jul 18, 2012 05:39
- Forum: Dry Cured Meats and Sausages
- Topic: Lonzino
- Replies: 19
- Views: 28180
Lonzino
Made some Lonzino - cured pork loin. Kind of the pork version of bresaola. Sorry for the crummy pictures. http://img843.imageshack.us/img843/8926/llagasuvas2012071700223.jpg Shot at 2012-07-17 http://img59.imageshack.us/img59/6916/llagasuvas2012071700222.jpg Shot at 2012-07-17 It tastes great. Can't...
- Wed Jul 18, 2012 04:50
- Forum: Sausages
- Topic: [USA] Mortadella by NorCalKid
- Replies: 19
- Views: 89252
- Wed Jul 18, 2012 00:43
- Forum: Sausages
- Topic: [USA] Mortadella by NorCalKid
- Replies: 19
- Views: 89252
Kevin - yes, the taste is the thing! It tastes fantastic and for now I don't feel like making a single tweak. I can't stay away from it. Just ground the meat for my next mort and it is curing in the fridge. :mrgreen: I do have some questions: - I like the color you got. Does this have anything to do...