Merry Christmas and Happy Holidays to the membership, and a big thank you to our moderators for the great job done throughout the year. Thank you.
Jim and Jean
Search found 186 matches
- Wed Dec 23, 2015 19:48
- Forum: Hyde Park
- Topic: Merry Christmas
- Replies: 13
- Views: 12855
- Fri Dec 05, 2014 15:23
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: UMAi dry aging bags
- Replies: 122
- Views: 122334
- Thu Dec 04, 2014 20:51
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: UMAi dry aging bags
- Replies: 122
- Views: 122334
Bob, the bags just never got a good seal, and kept losing vacuum. I can adjust the dwell time up to 9 seconds, but that never seemed to work well enough. I would make two or three seals, and the next day the vacuum was gone and the bag was loose. Against my better judgment, I purchased another (albe...
- Thu Dec 04, 2014 17:23
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: UMAi dry aging bags
- Replies: 122
- Views: 122334
I want to thank all the contributors to this thread! Your successes with products made using the UMAi Dry Bags encouraged me to keep trying them. After learning the nuances of sealing these bags with my chamber vacuum, I too have had good results. I have made Lomo Embuchado, Bresaola, Lonzino, and r...
- Wed Nov 12, 2014 04:17
- Forum: Sausages
- Topic: Heads up on pork deals
- Replies: 19
- Views: 17276
We just purchased 60 pounds from Restaurant Depot for $1.58/lb. bone-in. Two large Coppa's in the deep freeze on a four week nap, 25 lbs. Hot Italian, 25 lbs. Sweet Italian, and a sample batch of Salsiccia con Vino e Formaggio which we really enjoyed. Will need to make another trip to the Depot real...
- Wed Oct 29, 2014 17:22
- Forum: Technology basis
- Topic: Testing pH Acidity Using Litmus Paper
- Replies: 6
- Views: 29134
Bob, I mixed the meat sample with bottled distilled water at ratio of one part meat and two parts water. Using the distilled water, I didn't test the pH as I assumed it at 7.0. Both strips were used to test the meat pH, but only the one registered. As I also expected both strips to react, have to wo...
- Wed Oct 29, 2014 16:24
- Forum: Technology basis
- Topic: Testing pH Acidity Using Litmus Paper
- Replies: 6
- Views: 29134
Last Sunday, planning for a summer sausage, we mixed salt and cure with 16# of diced beef, and salt into about 2# of back fat. Yesterday, we ground the meat and mixed in the remaining ingredients, including Bactoferm F-LC. After mixing, I tested for pH with pHydrion Test Strips. I have two strips; o...
- Sat Oct 18, 2014 17:47
- Forum: Sausages
- Topic: Liver Sausage with Mushrooms
- Replies: 18
- Views: 16383
Poach fat for 5 min. Chris, I was looking for some answers to questions about Braunschweiger when I came across this thread. I'm hoping you can answer them. First: What is the purpose of poaching the fat for 5 minutes? There is a local producer that has a wonderful tasting "State Champion" Braunsch...
- Mon Oct 13, 2014 16:55
- Forum: Sausages
- Topic: First time making pepperoni meat sticks
- Replies: 43
- Views: 32806
Finished smoking the sticks today. Didn't turn out the way i had hoped as it will take time to get used to my smoker. Here are the final pics of my first batch. They do however taste good. Hey netspyman! Welcome to the forum, and congratulations on completing your first batch of sticks. I use a six...
- Thu Oct 09, 2014 03:26
- Forum: Hyde Park
- Topic: Happy birthday!
- Replies: 127
- Views: 109642
- Tue Oct 07, 2014 18:06
- Forum: Hyde Park
- Topic: Happy birthday!
- Replies: 127
- Views: 109642
- Tue Sep 02, 2014 19:23
- Forum: Smoked pork products
- Topic: [USA] Makin' Bacon
- Replies: 137
- Views: 182255
- Tue Sep 02, 2014 19:06
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 199543
- Tue Sep 02, 2014 19:02
- Forum: Dry Cured Meats and Sausages
- Topic: How long to dry Krakowska?
- Replies: 17
- Views: 18605
Here are some pictures of the Pork Loin Sausages we made using Maxell's Polish recipe for Krakowska. The chubs, after drying about seven days total; they received a long 12 hour warm smoke of Cherry wood pellets after the third day . Total weight loss of about 28%. http://i1253.photobucket.com/album...
- Fri Aug 29, 2014 17:01
- Forum: Smoked pork products
- Topic: [USA] Makin' Bacon
- Replies: 137
- Views: 182255
Here are some pictures of the recently finished first attempt at belly bacon. I didn't get any pictures of it sliced, or packaged. After I removed the skin I covered that surface with fresh black pepper also. http://i1253.photobucket.com/albums/hh582/two_MN_kids/BellyBacon-skinside.jpg Smoked with A...