Search found 13 matches

by bkamp
Thu Nov 22, 2012 13:54
Forum: Other products
Topic: [USA] Smoked Turkey Anyone?
Replies: 48
Views: 37197

Chuckwagons turkey recipe in the smoker, my mouth is waterin already!!!!



Image
by bkamp
Sun Nov 18, 2012 23:47
Forum: Technology basis
Topic: Fresh Polish - garlic and color
Replies: 32
Views: 32445

Hi Krakowska,

Ive used it in fresh and smoked sausages. The package says 1 ounce per 100 lbs, you'll have to do the math to match your recipe. Good Luck

bkamp
by bkamp
Sun Nov 18, 2012 16:26
Forum: Technology basis
Topic: Fresh Polish - garlic and color
Replies: 32
Views: 32445

Fresh polish

Im no expert, but I have used sodium erythorbate, it is supposed to help add or retain color to the meat.

bkamp
by bkamp
Mon Nov 12, 2012 00:28
Forum: Other products
Topic: [USA] Smoked Turkey Anyone?
Replies: 48
Views: 37197

I tried the turkey brine recipe to practice on a chicken, even though I have never been a chicken fan Ill have to say this is the best chicken I have ever ate. Here are a couple pics Thanks bkamp http://img826.imageshack.us/img826/4614/tn2ty.jpg Uploaded with ImageShack.us http://img819.imageshack.u...
by bkamp
Fri Nov 09, 2012 01:57
Forum: Other products
Topic: [USA] Smoked Turkey Anyone?
Replies: 48
Views: 37197

What temp should chicken be done at. Do i also look for 160 deg. Any other diffrences on cooking temps and times?

bkamp
by bkamp
Sun Nov 04, 2012 22:54
Forum: Other products
Topic: [USA] Smoked Turkey Anyone?
Replies: 48
Views: 37197

Great idea Ross!!!!

bkamp
by bkamp
Sun Nov 04, 2012 22:17
Forum: Other products
Topic: [USA] Smoked Turkey Anyone?
Replies: 48
Views: 37197

Thanks for the recepie ill try this one for turkey day, and report back.


bkamp
by bkamp
Sun Nov 04, 2012 22:07
Forum: Dry Cured Meats and Sausages
Topic: Fermented sausage spoilage
Replies: 24
Views: 30040

Will this method above also work in my drying chamber ok??

bkamp
by bkamp
Sun Nov 04, 2012 15:44
Forum: Dry Cured Meats and Sausages
Topic: Fermented sausage spoilage
Replies: 24
Views: 30040

Thanks for thr reply, is there any way you know to kill bacteria that is not reachable by hand scrubbing that may exist in any unreachable places. Maybe a bowl of bleach and water solution left to evaporate with the chamber left on 50-55 degrees? I have Marinski's book, but im not much of a reader!!...
by bkamp
Sat Nov 03, 2012 19:25
Forum: Dry Cured Meats and Sausages
Topic: Fermented sausage spoilage
Replies: 24
Views: 30040

I have thrown out, and bleached my chamber. Will turning the freezer on for a prolonged time also kill any bacteria that may still exist in the air plenum etc...

Thanks, bkamp
by bkamp
Wed Oct 31, 2012 01:36
Forum: Dry Cured Meats and Sausages
Topic: Fermented sausage spoilage
Replies: 24
Views: 30040

Here is my recipe 7 lb pork shoulder 3 lb pork fat 77 g salt 23 g dextose 25 g red pepper flake 10 g fennel 12 g cure #2 7 g white pepper 2.5 g ascrobic acid .5 g t-spx culture tap water ice added when mixing The recipe says incubate for 24 hrs, 90% rh, 85 degrees. I place in sun covered for 3 hrs, ...
by bkamp
Tue Oct 30, 2012 00:18
Forum: Dry Cured Meats and Sausages
Topic: Fermented sausage spoilage
Replies: 24
Views: 30040

Attached is a pic which shows some of the "bad mold". The sausage was also sprayed with mold 600. Thanks

http://img585.imageshack.us/img585/1194/photo1wu.jpg


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by bkamp
Mon Oct 29, 2012 04:04
Forum: Dry Cured Meats and Sausages
Topic: Fermented sausage spoilage
Replies: 24
Views: 30040

Fermented sausage spoilage

I have made my sausage 3 times but twice with the same results of grey / green mold on the exterior surface?? What am I doing wrong??? I have pics, but cant upload them.

Thanks