Search found 8 matches
- Mon May 06, 2013 00:19
- Forum: Curing chambers and Related Equipment
- Topic: My curing chamber smells like ammonia
- Replies: 15
- Views: 37653
Well, the ammonia is gone, and the dirty-sock aroma is blooming nicely. I've been tasting for a couple of weeks, and I'm pretty happy. Pork with a hint of funky cheese. I may back off on the pepper next time, but pretty good overall. The only bothersome thing is that the sausage remains a little sof...
- Sun Apr 14, 2013 05:57
- Forum: Curing chambers and Related Equipment
- Topic: My curing chamber smells like ammonia
- Replies: 15
- Views: 37653
Thanks, guys. I'm not worried about it anymore after getting all the expert advice. I'm just fooling around while waiting for it to turn into something edible. Chuckwagon, the vinegar was just an experiment to see if I could get the "aroma" down to a point where it didn't knock me on the only part o...
- Sat Apr 13, 2013 05:21
- Forum: Curing chambers and Related Equipment
- Topic: My curing chamber smells like ammonia
- Replies: 15
- Views: 37653
Thanks to everyone for the tips and reassurance. The ammonia has been intense in the couple of weeks since my original post, but it may be starting to subside. Last week I lowered the humidity to 75 and improved the ventilation a bit. I opened the chamber today, and it didn't immediatly make my eyes...
- Sun Mar 31, 2013 06:46
- Forum: Curing chambers and Related Equipment
- Topic: My curing chamber smells like ammonia
- Replies: 15
- Views: 37653
Thanks
Thanks for the tip. As it happens, I was just replying to your post as you were replying to mine. Those oysters look fabulous.
- Sun Mar 31, 2013 06:43
- Forum: Recipes from around the world
- Topic: Oysters
- Replies: 10
- Views: 10128
Dang, that looks good
I'm envious. I'm a long way from walking distance to the nearest oyster bed, but a few of my friends and I usually get a case or two from Appalachicola, Florida during peak season (mid-winter for the Gulf Coast). We eat most of them raw, maybe throwing one on the grill if it's being particularly obs...
- Sun Mar 31, 2013 05:59
- Forum: Curing chambers and Related Equipment
- Topic: My curing chamber smells like ammonia
- Replies: 15
- Views: 37653
My curing chamber smells like ammonia
My curing chamber with about 5 kilos of recently-hung sausage reeks of ammonia. Can anybody tell me what's going on? I'm two weeks into my second batch of fermented sausage. The first batch (fennel salami) turned out pretty good despite several equipment malfunctions, and gave me some experience wit...
- Sun Mar 17, 2013 04:24
- Forum: Offal products
- Topic: Liver Mush
- Replies: 17
- Views: 39763
Used to be pretty common in Georgia as well, at least among rural folk that raised their own hogs. I had it as a kid (and hated it, but I was just a kid). I was actually thinking about liver mush last week, because I was expecting to have half a hog from a local grower to work up this weekend. I fig...
- Wed Mar 06, 2013 12:53
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 552897
Thanks for the welcome message, Chuckwagon. I've looked at this site off and on for awhile. I'm looking forward to being a more active participant. I've been working my way up the sausage and cured meat chain for a couple of years, starting with easy stuff like corned beef and hot-smoked sausage. La...