Search found 201 matches
- Sun Apr 22, 2012 20:16
- Forum: For beginners
- Topic: Wood condition for smoking
- Replies: 24
- Views: 16631
I have a question for you pros. Can I use a Red Oak for smoking kielbasa and Hams. I live in the Texas and Pecan, Hickory, Mesquite is popular here but I need a good wood to achieve a golden color related to good Polish Hams, Szynki. Polish forum has no equivalent of using above and Alder id not ea...
- Sun Apr 22, 2012 14:53
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 144036
Ross, I sure am glad Stanley and Adam did not call out for the kimchi to be buried in the backyard. I was chasing racoons off my back porch yesterday morning, they acted like they owned the place, someone in the neighborhood is feeding them and their used to people because they didn't even back down...
- Sun Apr 22, 2012 02:49
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 144036
Kimchi
This is my first try at making my own Kimchi. I purchased the Book " Sauerkraut, Kimchi, Pickles and Relish" By Stanley Marianski and His brother Adam. Started out with 2 heads of napa Cabbage. I used the "Easy Kimchi" Recipe. http://i995.photobucket.com/albums/af75/Keymaster_2010/002-118.jpg Then I...
- Wed Apr 11, 2012 01:03
- Forum: Microbiology of meat and products
- Topic: coloration of dry-cured salami
- Replies: 27
- Views: 32093
Rick, I think your Chorizo and Land jaegars look awesome. I might have to agree with the case hardening with the Salami. Miy case hardening was a brighter red than yours looks more brown but I think you removed the casing and dried it longer also. Need to wait for the experts to come along and help....
- Fri Apr 06, 2012 02:58
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Post Pics of your Smokers!!
- Replies: 237
- Views: 200295
Ross this is a statement fom the site that sells the Auberins controller. I Have sat and watched my smoker for hours and can vouch for the controller 100% it does what it says it will do unless your in the Antarctic :mrgreen: This plug-and-play PID temperature controller is for controlling the tempe...
- Fri Apr 06, 2012 01:05
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Post Pics of your Smokers!!
- Replies: 237
- Views: 200295
The IMT took way too long to reach 150 F, and I picked up a smoker temperature difference between the digital readout and my remote read out. Bubba I have a Bradley six rack too, I used mine for about a year before I purchased a more accurate controller made by Auberins. The Bradley digital is a go...
- Mon Mar 26, 2012 01:27
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 210118
- Sat Mar 24, 2012 02:31
- Forum: Curing chambers and Related Equipment
- Topic: sour smell in curing chamber
- Replies: 7
- Views: 19682
- Sat Mar 24, 2012 00:03
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 468114
- Fri Mar 23, 2012 03:56
- Forum: Curing chambers and Related Equipment
- Topic: sour smell in curing chamber
- Replies: 7
- Views: 19682
- Fri Mar 23, 2012 03:27
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 468114
- Fri Mar 23, 2012 03:18
- Forum: Curing chambers and Related Equipment
- Topic: sour smell in curing chamber
- Replies: 7
- Views: 19682
Hi Kristie,Welcome to the Forum, Glad to have you here. I am not the one to ask these technical questions but I know the experts will want to know your recipe, what type of culture and cure you used and the time it has been in your drying chamber. Pictures are always welcome. Look forward to seeing ...
- Fri Mar 23, 2012 01:23
- Forum: Hardware
- Topic: landjager Presses
- Replies: 11
- Views: 12334
- Fri Mar 23, 2012 01:09
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 144036
- Fri Mar 23, 2012 00:22
- Forum: Hardware
- Topic: landjager Presses
- Replies: 11
- Views: 12334
Oxide, I have come to the conclusion that the Plastic I have is safe to use around food. IdaKraut welcome to the forum, theres some educated guys here that know sausage and a lot more, Im still learning. I have only made Landjaegars once and they were semi dried with cure #1 and cableas seasoning. T...