Search found 138 matches
- Sun Apr 30, 2017 15:30
- Forum: Microbiology of meat and products
- Topic: Nitrite/Nitrate discussion
- Replies: 6
- Views: 6759
- Wed Apr 26, 2017 15:30
- Forum: Dry Cured Meats and Sausages
- Topic: Question about Nitrate levels in whole muscle cures
- Replies: 5
- Views: 3654
I bought some Cure #2 from Allied Kenco over the weekend. They're about 30 miles from my house, so we made the drive over there to check it out in person. Let me tell you, there's a LOT of stuff in that store. Very cool. Wanted to get a pic of the label up here to show the cure percentages http://i6...
- Wed Apr 26, 2017 12:47
- Forum: Dry Cured Meats and Sausages
- Topic: Starting first Lonzino tonight
- Replies: 34
- Views: 18059
Cool, thanks for that. I'll probably go with the 3 weeks as I still need to find the time to clean my chamber and get the mold-600. Haven't heard any dissenting opinions on the 54° F chamber temp, so I'll go with that. Any value in hanging it for 1 1/2 days at a higher temp? There's nothing to ferme...
- Tue Apr 25, 2017 15:01
- Forum: Dry Cured Meats and Sausages
- Topic: Starting first Lonzino tonight
- Replies: 34
- Views: 18059
- Tue Apr 25, 2017 13:19
- Forum: Dry Cured Meats and Sausages
- Topic: Starting first Lonzino tonight
- Replies: 34
- Views: 18059
Starting first Lonzino tonight
So, I've got everything I need to do a Lonzino...I think. Any suggestions are greatly appreciated! I'm going to use Bob's recipe: 2.5 Salt .5 Cure #2 .25 Sugar .8 Pepper .6 Paprika .15 Garlic Powder .2 Cayenne Since I'll have two pieces I may give this one a shot too: Salt 2.5% White Pepper 1% Clove...
- Tue Apr 25, 2017 12:51
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smokehouse experiment
- Replies: 3
- Views: 5280
I'd love to use this for smoking sausage etc. but the problem is getting the temps down low enough. It's a struggle to get down to 170°, and that's still too hot for my tastes. I'd like to run no hotter than 150°, but I'm going to have to do something different to do that. I may end up going to a sl...
- Mon Apr 24, 2017 02:25
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smokehouse experiment
- Replies: 3
- Views: 5280
A bit more work before it can be useful was needed. Step one was to reconfigure the pit. Now it's 31"x15". Next was to notch the blocks to put in supporting rods for the grate. Yeah, they're a bit thin. Came from some old political yard sign. I figured they could stand up OK to hot air. http://i94.p...
- Sun Apr 23, 2017 03:54
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smokehouse experiment
- Replies: 3
- Views: 5280
Smokehouse experiment
So, having some room and some spare cinderblocks, I figured why not make a smoker today? http://i94.photobucket.com/albums/l95/sleebusjones/20170422_124619.jpg http://i94.photobucket.com/albums/l95/sleebusjones/20170422_124629.jpg http://i94.photobucket.com/albums/l95/sleebusjones/20170422_124641.jp...
- Mon Apr 17, 2017 13:32
- Forum: Smoked pork products
- Topic: CAPICOLA, CAPOCOLLO, COPPA, HAM-CAPOCOLLO?
- Replies: 18
- Views: 16882
Threw one of the 5# loins in the sous-vide Saturday to be ready for Sunday's dinner. Cooked for 4 hrs at 145°. Force-chilled in a ice water bath directly after, and the sliced. Screw-up #1 was not getting it cold enough. Meat was still a touch warm when slicing, so that didn't work very well. Next t...
- Wed Apr 12, 2017 13:35
- Forum: Hyde Park
- Topic: Happy birthday to me!
- Replies: 6
- Views: 4853
Nice! If you use any of the dry cured salami recipes check with us on the amount of FRM 52 culture to use. They recommend 20 gram per 5lb, which is overkill, and costly. Just for giggles, I checked what the rate shoudl be for 5# of meat... 0.57g! Holy moly, you aren't kidding about the overkill and...
- Tue Apr 11, 2017 16:56
- Forum: Hyde Park
- Topic: Happy birthday to me!
- Replies: 6
- Views: 4853
- Tue Apr 11, 2017 15:54
- Forum: Hyde Park
- Topic: Happy birthday to me!
- Replies: 6
- Views: 4853
Yeah, I've read several warnings about the cure quantities used in the recipes. I got a lot of education from our past discussions! I check all the recipes on a percentage basis now. I will check back on the FRM 52, as fermented sausage is still uncharted territory for me. I really need to get some ...
- Tue Apr 11, 2017 13:14
- Forum: Hyde Park
- Topic: Happy birthday to me!
- Replies: 6
- Views: 4853
- Mon Apr 10, 2017 14:09
- Forum: Sausages
- Topic: Mixing sausage enough - should fry test indicate?
- Replies: 8
- Views: 5159
I think not mixing enough is a common problem. Yep. I had some sausage the other day at a festival in Chappell Hill and it was essentially meat crumbs in a sausage casing. Yuck. Definitely not mixed enough. I think people worry about making a "rubber sausage" but I like a sausage that holds itself ...
- Sun Apr 09, 2017 02:41
- Forum: Sausages
- Topic: Mixing sausage enough - should fry test indicate?
- Replies: 8
- Views: 5159
When it starts pulling off my nitrile gloves, I figure that's a good time to stop. :) I've found it takes some real muscle on the bigger batches to get enough mixing to get it to get sticky. Going to be interesting with the next batch as I'll be using my new meat mixer, but we'll see. Doing the mix ...