Search found 31 matches
- Wed Mar 16, 2016 19:42
- Forum: Smokehouses. Construction and Maintenance.
- Topic: SS racks
- Replies: 4
- Views: 6763
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...
- Thu Dec 31, 2015 21:13
- Forum: Smoked pork products
- Topic: Ham vs canadian bacon
- Replies: 8
- Views: 9159
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...
- Thu Dec 31, 2015 06:20
- Forum: Smoked pork products
- Topic: Ham vs canadian bacon
- Replies: 8
- Views: 9159
- Thu Dec 31, 2015 05:35
- Forum: Smoked pork products
- Topic: Ham vs canadian bacon
- Replies: 8
- Views: 9159
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....
- Thu Dec 31, 2015 01:47
- Forum: Smoked pork products
- Topic: Ham vs canadian bacon
- Replies: 8
- Views: 9159
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...
- Thu Dec 31, 2015 00:41
- Forum: Smoked pork products
- Topic: Ham vs canadian bacon
- Replies: 8
- Views: 9159
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
- Wed Dec 30, 2015 04:00
- Forum: Hardware
- Topic: Possibly, the perfect vacuum sealer for us regular folk.
- Replies: 41
- Views: 42671
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...
- Fri Dec 11, 2015 20:35
- Forum: Sausages
- Topic: I Have A Question
- Replies: 62
- Views: 74631
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...
- Tue Nov 24, 2015 22:42
- Forum: Hyde Park
- Topic: smoken choke turkey
- Replies: 4
- Views: 4207
- Tue Nov 24, 2015 21:51
- Forum: Hyde Park
- Topic: smoken choke turkey
- Replies: 4
- Views: 4207
- Tue Nov 24, 2015 20:53
- Forum: Hyde Park
- Topic: smoken choke turkey
- Replies: 4
- Views: 4207
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
- Sat Oct 31, 2015 22:50
- Forum: For beginners
- Topic: resting time before smoking
- Replies: 3
- Views: 5160
- Fri Oct 30, 2015 21:37
- Forum: For beginners
- Topic: resting time before smoking
- Replies: 3
- Views: 5160
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...
- Wed Aug 19, 2015 18:33
- Forum: Hyde Park
- Topic: Tomatoes tomatoes tomatoes!!!
- Replies: 15
- Views: 12845
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...
- Wed Aug 19, 2015 00:34
- Forum: Hyde Park
- Topic: Tomatoes tomatoes tomatoes!!!
- Replies: 15
- Views: 12845