Search found 12 matches

by oops1215
Wed Jul 23, 2014 02:28
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 133360

I would like to participate! I have made it in the past with beef and pork then hot smoked it. Tasty but dry looking for some consistency.
by oops1215
Sun Dec 29, 2013 23:26
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 87961

Umai dry bags

by oops1215
Tue Jan 15, 2013 00:19
Forum: Hardware
Topic: What kind of meat grinder does everyone have?
Replies: 39
Views: 28665

I have an old Hobart! This things a work horse and plates and knives are readily available.


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by oops1215
Wed Jan 02, 2013 03:59
Forum: Curing chambers and Related Equipment
Topic: Controller recomendations
Replies: 17
Views: 12119

Thanks I have read this thread! I was looking for a bit more! Perhaps some controller's that weren't covered.
by oops1215
Tue Jan 01, 2013 21:09
Forum: Curing chambers and Related Equipment
Topic: Controller recomendations
Replies: 17
Views: 12119

Controller recomendations

Just picked up a refrigerator to build a curing cabinet. Anyone using a dual heating/cooling thermostat or humidifier/dehumidifier controller?
by oops1215
Sun Dec 02, 2012 18:40
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 137809

I have gotten shoulder from food basics for $.98lb. You can try calling a restaurant meat supplier some of them have cash and carry. I have used Dutch's meats in Trenton for fresh Hatfield pork.
by oops1215
Tue Feb 21, 2012 00:55
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 358257

Image

Well worth the effort! Cooled them in a ice bath then into the fridge a couple hours. Couldn't resist had to cut into it! Thank you for the feedback and compliments!
by oops1215
Mon Feb 20, 2012 20:04
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 358257

Image

Just out of smoker! Can't wait for the taste test!
by oops1215
Mon Feb 20, 2012 17:40
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 358257

http://s247.photobucket.com/albums/gg145/oops1203/sausage/?action=view¤t=Picture020.jpg http://i247.photobucket.com/albums/gg145/oops1203/sausage/Picture025.jpg http://i247.photobucket.com/albums/gg145/oops1203/sausage/Picture022.jpg http://i247.photobucket.com/albums/gg145/oops1203/sausage/P...
by oops1215
Sun Feb 19, 2012 06:14
Forum: For beginners
Topic: (Question About) Sopressata
Replies: 8
Views: 11746

Thank you for the reply! I am new to to the site but have some experience. I have been in the food biz for many years and am serve safe certified so i am well versed in proper sanitation and food handling. I have viewed the "project a" looks like a lot of fun. Wish I could have joined the experiment...
by oops1215
Wed Feb 08, 2012 01:50
Forum: For beginners
Topic: (Question About) Sopressata
Replies: 8
Views: 11746

(Question About) Sopressata

http://www.sopressata.org/7964.html My brother is married to a women from Calabria and every winter they have a "Sopressata event" very much like depicted on this site. I have been invited and it is a great time but my Sopressata never comes out. They don't use any cure just kosher salt and seasonin...
by oops1215
Sat Jan 21, 2012 22:50
Forum: For beginners
Topic: cryovacked fat back
Replies: 8
Views: 6611

cryovacked fat back

Hello,
I have seen in my local market pieces of cryocaked fatback in the meat section of the refrigerator. Do you think it is safe to use in a cured sausage?
Thanks
Brian