Search found 242 matches
- Tue Nov 17, 2015 05:09
- Forum: For beginners
- Topic: Boudin Split Casings
- Replies: 2
- Views: 3969
How well is your rice cooked? If it isn't cooked completely, you could get some expansion, but probably not enough to split the casings. What type of casings are you using, and how do you prep them prior to stuffing? Like Butterbean, I'm leaning towards over stuffing, but casings that haven't been t...
- Tue Nov 17, 2015 05:04
- Forum: For beginners
- Topic: resting time before smoking
- Replies: 3
- Views: 5200
- Wed Mar 27, 2013 00:37
- Forum: Dry Cured Meats and Sausages
- Topic: Starting Salumi
- Replies: 10
- Views: 13882
- Wed Mar 27, 2013 00:37
- Forum: Curing chambers and Related Equipment
- Topic: Mike's Dry Cure Chamber
- Replies: 23
- Views: 33331
- Wed Mar 27, 2013 00:34
- Forum: Hardware
- Topic: Hanging bacon without hooks
- Replies: 20
- Views: 16365
- Wed Mar 27, 2013 00:33
- Forum: Offal products
- Topic: What To Do With Pork Liver
- Replies: 9
- Views: 16300
- Wed Mar 27, 2013 00:30
- Forum: Other products
- Topic: Beef Jerky: 10 pound of beef; two types of jerky
- Replies: 5
- Views: 9317
Amen to that! Love jerky and tend to eat it until my jaw muscles tell me I have to stop!redzed wrote:Nice stuff Kevin. I love jerky and yours would be a treat. The problem I have with jerky is that I can't stop eating it!
I may borrow the recipes and try it soon. We love jerky here as well.
Charlie
- Tue Mar 26, 2013 01:16
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 550623
Re: spring snow
Woke up this morning before sunup and we were getting a little snow. It is still snowing but it won't be around for long when the sun come back out. There may be about 3 inches out there now. Image My younger sister moved to Maryland 2 years ago and was VERY excited to do so; until the first winter...
- Tue Mar 26, 2013 01:02
- Forum: Dry Cured Meats and Sausages
- Topic: Starting Salumi
- Replies: 10
- Views: 13882
First question that comes to mind for me is; how is your chamber configured? Are you humidify ing and temp controlling a chamber or an entire room? How did you incubate? Did you monitor temp and humidity? Give us a it more info on the chamber and initial incubation process. I'm betting the hang cond...
- Tue Mar 26, 2013 00:49
- Forum: Curing chambers and Related Equipment
- Topic: Mike's Dry Cure Chamber
- Replies: 23
- Views: 33331
- Mon Mar 25, 2013 22:25
- Forum: For beginners
- Topic: Stuffer?
- Replies: 25
- Views: 24364
Ratsma, Yeah you v Can get by with plastic, but for how long? Number two, the LEM model comes with metal stuffing tubes which in my opinion will cut down on possible burrs and are also probably a little more sanitary. Good luck, Ed About 5 years so far, and I make a LOT of sausage. Even with metal ...
- Mon Mar 25, 2013 22:13
- Forum: Curing chambers and Related Equipment
- Topic: Mike's Dry Cure Chamber
- Replies: 23
- Views: 33331
- Mon Mar 25, 2013 22:13
- Forum: Hardware
- Topic: Hanging bacon without hooks
- Replies: 20
- Views: 16365
- Thu Mar 14, 2013 02:11
- Forum: Smoked pork products
- Topic: First Buckboard Bacon
- Replies: 18
- Views: 19754