Search found 21 matches

by Tom J
Fri May 10, 2013 16:28
Forum: For beginners
Topic: To cure or not
Replies: 8
Views: 4842

Ross

Thanks again.

PS: By the way, once again you have gave me room for thought. In looking at some of your pic's on the way you tied your butts, and this gave me the idea to cut mine in half as well. Should save time in the smoke house.

Tom J
by Tom J
Fri May 10, 2013 16:04
Forum: For beginners
Topic: To cure or not
Replies: 8
Views: 4842

Thanks all for the input.

Ross, need more information please. Cure # 1 @ .25 % ? Green weight?

Tom J
by Tom J
Thu May 09, 2013 18:35
Forum: For beginners
Topic: To cure or not
Replies: 8
Views: 4842

To cure or not

Good morning all. Need some info on shipping sausages. A daughter has requested I ship her some Brats for my grandson home coming party from Afghanistan. I can truly see snakes in the water as I have zero experience in shipping sausages. As this would be A fresh sausage for me (no cure) and the only...
by Tom J
Wed May 08, 2013 22:22
Forum: Smokehouses. Construction and Maintenance.
Topic: Cleaning-Home made smoke venturi generator parts
Replies: 3
Views: 5843

CW Thanks for sharing that information Tom. How often do you actually do this? Sorry about the long wait for reply. Have had some medical problems in the family and I have been playing Mr Mom. I clean it mostly after each use. However, there is an easier and much faster way to clean all the parts. I...
by Tom J
Mon May 06, 2013 13:38
Forum: For beginners
Topic: Pickle Eggs in Fermented Vegetable.
Replies: 9
Views: 7506

Thanks Ross
by Tom J
Sun May 05, 2013 18:01
Forum: For beginners
Topic: Pickle Eggs in Fermented Vegetable.
Replies: 9
Views: 7506

Pickle Eggs in Fermented Vegetable.

Question about food safety. I was thinking about brimming (pickling) hard boiled eggs in with my fermented vegetables, mostly in my chilies. Dose anyone know if this would be unsafe? If not, at what time should the eggs be put in the brine? As in the be gaining or after the fermentation of the veget...
by Tom J
Mon Mar 25, 2013 17:49
Forum: Canned meat products
Topic: Deviled Turkey
Replies: 9
Views: 13081

Ross, great advise. I also want to add A note of advice about glass canning jars. If you plan on reusing the jar treat them with care, that is never use A metal utensil to remove product, pack your product or clean (wash). In doing so you might etch the glass. This is most important when jars are re...
by Tom J
Sat Mar 23, 2013 14:11
Forum: For beginners
Topic: Juniper Berries & Gin
Replies: 15
Views: 9357

I have been very reluctant in trying Juniper Berries in anything as back in the days of MC Giver (The TV Show) I bit into one which resulted in A fast trip to the ER. There they wired my jaw closed to prevent my tong from exiting my mouth and flopping down the street yelping like A scalded dog. :oops:
by Tom J
Wed Mar 20, 2013 16:18
Forum: For beginners
Topic: Juniper Berries & Gin
Replies: 15
Views: 9357

Thank you one and all for the words of wisdom.

Tom J
by Tom J
Tue Mar 19, 2013 15:47
Forum: For beginners
Topic: Juniper Berries & Gin
Replies: 15
Views: 9357

Juniper Berries & Gin

Where I live we have Juniper bushes and juniper trees.

Are Juniper Berries just Juniper Berries when used for seasoning? And if pick from the plant do they need to be dried before using?

Thanks

Tom J
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by Tom J
Wed Jan 16, 2013 16:20
Forum: Smokehouses. Construction and Maintenance.
Topic: Cleaning-Home made smoke venturi generator parts
Replies: 3
Views: 5843

Cleaning-Home made smoke venturi generator parts

This works very well for me. what you will need: Old pot. 2 to 4 quart size. Dish soap and water. (About 2 teaspoons of soap per quart of water) Round steel wire plumber brush the size of your tubing (1/2 "or 3/4 ") for cleaning inside of tubing after it is boiled. Next. Disassemble all tubing parts...
by Tom J
Mon Jan 14, 2013 12:29
Forum: For beginners
Topic: Question about oven temp - Canadian Bacon
Replies: 8
Views: 5785

Ssorllih
Looks great and thanks. Will you post more about the smoke house temperatures?

Tom J
by Tom J
Mon Jan 14, 2013 11:45
Forum: Hardware
Topic: What kind of meat grinder does everyone have?
Replies: 39
Views: 28720

Lem #12 Big Bite. I rarely grind more than 20lbs at a time so it works for me. Takes me longer to wash it than to grind. I also have six different sized plates so can handle any recipe. Redzed I have found my LEM (using the foot switch) dose A better job stuffing than all my other stuffers. Almost ...
by Tom J
Mon Jan 14, 2013 11:33
Forum: Hardware
Topic: What kind of meat grinder does everyone have?
Replies: 39
Views: 28720

I have A LEM # 22 Big Bite 1 HP with A 25# tilt mixer. It sure has made life easer for me. My old Waring Pro now sets on the shelf with A plaque of honor.
by Tom J
Sat Jan 12, 2013 18:23
Forum: For beginners
Topic: Question about oven temp - Canadian Bacon
Replies: 8
Views: 5785

Question about oven temp - Canadian Bacon

Canadian Bacon: In Stanley, Adam and Robert Marianski book/Meat Smoking and Smokehouse Design. It says to "increase temperature to 150 ° F" and "stop when internal temp. gets to 142 ° F" there in is my question. How many hours, days or weeks should this take? Butt Bacon: Should it be debone and cut ...