Search found 444 matches
- Mon Feb 11, 2019 16:30
- Forum: Smoked pork products
- Topic: Lachsschinken
- Replies: 8
- Views: 8481
Re: Lachsschinken
So no rinse or soaking in water after the cure?
- Tue Feb 13, 2018 16:23
- Forum: Smoked pork products
- Topic: My Bacon Smoke
- Replies: 32
- Views: 22584
Kijek wrote:
EDITING THIS POST - I decided to move off the deck, Thanks BobK
Image
- Thu Aug 31, 2017 15:14
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 208431
- Tue Aug 29, 2017 15:07
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 208431
Missing Chuckwagon
Reading a thread from 2011 I came across this from Chuckwagon discussing adding wine to a sausage recipe: "Heck no! It has always been my carefully considered presupposition, meticulously assiduous hypothesis, as well as my coldly calculated conjecture, that any liquid containing C2H5OH should be im...
- Sat Jul 09, 2016 14:38
- Forum: Curing chambers and Related Equipment
- Topic: Curing Chamber help
- Replies: 11
- Views: 13096
I ordered the new refrigerator and I convinced my wife the old one isn't worth fixing. My plan was to throw it away. Then I woke up this morning and said "wait, I don't need a compressor and coils for fermentation". Now it's just a matter of finding a location to put it and use it for my fermentati...
- Sat May 14, 2016 14:53
- Forum: Curing chambers and Related Equipment
- Topic: Curing Chamber
- Replies: 15
- Views: 20750
- Sun Apr 17, 2016 15:25
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Umai salt/cure blend: Are we that stupid?
- Replies: 6
- Views: 9826
- Tue Mar 29, 2016 17:06
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Umai Salumi vs. Chamber Salumi: Which tastes better?
- Replies: 38
- Views: 41562
Jason, I have used umai bags for salami. There is no mold. However, I'm not satisfied with the sour flavor and believe the fermentation period in their recipe of 72 hours is too long. Now that I have my pH meter I can check that out although, like Crusty I am going to a fermentation chamber for sala...
- Fri Mar 25, 2016 21:16
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Umai Salumi vs. Chamber Salumi: Which tastes better?
- Replies: 38
- Views: 41562
- Fri Mar 25, 2016 19:42
- Forum: Smoked pork products
- Topic: Schinkenspeck
- Replies: 52
- Views: 81420
- Fri Mar 25, 2016 14:58
- Forum: Smoked pork products
- Topic: Schinkenspeck
- Replies: 52
- Views: 81420
- Fri Mar 25, 2016 04:33
- Forum: Hardware
- Topic: Milwaukee - MW102 - pH/Temperature Meter
- Replies: 20
- Views: 21247
- Thu Mar 24, 2016 13:44
- Forum: Hardware
- Topic: Milwaukee - MW102 - pH/Temperature Meter
- Replies: 20
- Views: 21247
- Thu Mar 24, 2016 00:16
- Forum: Hardware
- Topic: Milwaukee - MW102 - pH/Temperature Meter
- Replies: 20
- Views: 21247
My point was you do not need the meat probe. Don't have one probably never will. I use the one that came with the unit BobK, I just got the MW102 with the standard probe. Would it be too much trouble for you to tell us procedurally how you use the standard probe. I have spent considerable time sear...
- Mon Mar 21, 2016 00:17
- Forum: Dry Cured Meats and Sausages
- Topic: Len Poli Sopressata recipe
- Replies: 17
- Views: 12829
Chris, here is one for you: Effects of Different Spices Used in Production of
Fermented Sausages on Growth of and Curvacin A Production by Lactobacillus curvatus LTH 1174
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC492326/
Fermented Sausages on Growth of and Curvacin A Production by Lactobacillus curvatus LTH 1174
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC492326/