Search found 31 matches

by pignout
Wed Mar 16, 2016 19:42
Forum: Smokehouses. Construction and Maintenance.
Topic: SS racks
Replies: 4
Views: 3608

SS racks

Any ideas on having some ss racks made. 24x21 would work but the prices Im seeing are un believable. some where around 70.00 sq ft. Between the racks and a stand for them to set on it will be worth as much as the rest of the smoker. Don't think my wife will return to work so im in a pickle. Any "GOO...
by pignout
Thu Dec 31, 2015 21:13
Forum: Smoked pork products
Topic: Ham vs canadian bacon
Replies: 8
Views: 7186

canadian bacon vs ham

Gentlemen, Thank you for your time and efforts. Butterbeans post knocked a clot loose in my brain and I have more of an understanding now. I really try to do things the right way and when I see things done by people I respect and trust doing things different then what i thought were the rules(and no...
by pignout
Thu Dec 31, 2015 06:20
Forum: Smoked pork products
Topic: Ham vs canadian bacon
Replies: 8
Views: 7186

if my math is correct this recipe is under 90ppm yes?
by pignout
Thu Dec 31, 2015 05:35
Forum: Smoked pork products
Topic: Ham vs canadian bacon
Replies: 8
Views: 7186

canadian bacon vs ham

I inject 10% in most cured products. I'll ave to do the math but wll asume then that both fall between (i believe usds 120 and 200 ppm). My pee brain has a hard time computing why I pump a ham (10%) that had 120g cure per gal of h2o and a loin (10%pump) with only 50 (45.2 as per recipe on your site....
by pignout
Thu Dec 31, 2015 01:47
Forum: Smoked pork products
Topic: Ham vs canadian bacon
Replies: 8
Views: 7186

ham vs Canadian bacon

Canadian Bacon Cured Pork Loin - (Ham) 2 - six pound pork loins 1 gallon ice water 6 ounces powdered dextrose 8 ounces kosher salt 8 level teaspoons (2 ounces) Prague Powder #1. (American strength 6.25% sodium nitrite and 93.75% sodium chloride. For Polish Peklosol, the note below* This is on your s...
by pignout
Thu Dec 31, 2015 00:41
Forum: Smoked pork products
Topic: Ham vs canadian bacon
Replies: 8
Views: 7186

Ham vs canadian bacon

Can some stop my head from spinning. I want to make my own recipes and wanting to know what and why im doing things. so, Can someone clarify why if doing ham you use 120g cure per gal water and roughly 51g in Canadian bacon. Thanx KD
by pignout
Wed Dec 30, 2015 04:00
Forum: Hardware
Topic: Possibly, the perfect vacuum sealer for us regular folk.
Replies: 41
Views: 36609

chamber machines

Saw this topic and had to weigh in. If you are going to by a vacmaster splurge and get the 215. Will do bigger bags and they seem to last. Just sold mine after 4 years and got 600.00 and bought a new vp330.This thing is a beast. Also, I have had experience with other web stores with major return pro...
by pignout
Fri Dec 11, 2015 20:35
Forum: Sausages
Topic: I Have A Question
Replies: 60
Views: 41757

I just did a batch of summer sausage. Batch 1 was venison and 20% fat, #2 was 50 50 venison and pork butt.smoked heavy in a 140 smoker for for hrs. then into a 160 degree water bath till I.T was 155. # 1 melted out, casing was full of grease. #2 was normal , very little grease in casing. Ive got thr...
by pignout
Tue Nov 24, 2015 22:42
Forum: Hyde Park
Topic: smoken choke turkey
Replies: 4
Views: 3313

ok thank you Bob. I have a pic that would be sure to give you a good chuckle if i was'nt so electronicly challenged
by pignout
Tue Nov 24, 2015 21:51
Forum: Hyde Park
Topic: smoken choke turkey
Replies: 4
Views: 3313

Thanks Bob.Next time i will purchase a little older birds. What is the ice bath really for
by pignout
Tue Nov 24, 2015 20:53
Forum: Hyde Park
Topic: smoken choke turkey
Replies: 4
Views: 3313

smoken choke turkey

Just wondering what the ice water bath after injecting is for. After the bath I can no longer tell the difference between the Toms and the Hens!!!! Thanx
by pignout
Sat Oct 31, 2015 22:50
Forum: For beginners
Topic: resting time before smoking
Replies: 3
Views: 4065

Thank you Bob, I appreciate you clarifying this for me.
by pignout
Fri Oct 30, 2015 21:37
Forum: For beginners
Topic: resting time before smoking
Replies: 3
Views: 4065

resting time before smoking

I've been experimenting with all types of products for several years now. 1 thing keeps popping up and would like to know if there is a RIGHT/BEST way or if this is just the personal preference of the recipes author. That is resting time or not before smoking and cooking. The different ways i've see...
by pignout
Wed Aug 19, 2015 18:33
Forum: Hyde Park
Topic: Tomatoes tomatoes tomatoes!!!
Replies: 15
Views: 10457

I would be the exception to that some what. I to prefer Pico. Down there you probably have fresh tomatoes year round, Up here we only get good tomatoes for a very short time in they summer other wise there tasteless hot house toms... which are like eating red cardboard. Ive been eating Pico every ni...
by pignout
Wed Aug 19, 2015 00:34
Forum: Hyde Park
Topic: Tomatoes tomatoes tomatoes!!!
Replies: 15
Views: 10457

Chef Raoul, What took you so long lol. can this be canned also? Thank you, Your help is very much appreciated. kevin