Search found 14 matches

by dabrjn
Sun Sep 14, 2014 11:32
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 85435

Made my homemade sausages the other day. I don't have a very good imagination, so I'm just going to call my sausage Marjoram Sausage. Can you guess what herb I added? :mrgreen: The cured were smoked for two hours in hickory. Both the fresh and cured sausages were tasty, but the cured were a bit too ...
by dabrjn
Wed Sep 10, 2014 23:19
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 85435

CW,

On the making your own sausage recipe you call for 800 g meat and 200 g backfat. If I am using pork butt, do I still add 200 g backfat? i.e., if the pork butt is already 25-30% fat, do you want more added?

Thx. david
by dabrjn
Wed Sep 10, 2014 17:56
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 85435

I couldn't find any mapleline When I looked for Mapeline on the web, some sites said it was just maple extract. I found Wagner's Maple Flavor which is a somewhat diluted maple extract at the grocery store. I used it and I was able to detect the flavor in the finished CB. I don't know how widely dis...
by dabrjn
Mon Sep 08, 2014 01:32
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 85435

Yee haw, CW. I'll trade with you any day!

david
by dabrjn
Sun Sep 07, 2014 20:54
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 85435

I smoked the pork loin today after a five day brining. Looked great and tasted just like Canadian bacon! Pics below. Will have to make some Eggs Benedict soon. David Smoked pork loin out of smoker: http://imagizer.imageshack.us/v2/150x100q90/537/DTh6iD.jpg Smoked pork loin sliced: http://imagizer.im...
by dabrjn
Thu Sep 04, 2014 16:13
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 85435

Our own Sausage Questions

CW, For both of the cured sausages you say Cure #1 Cure #2. I assume you mean cure #1 since these aren't being dried. You also have two Type 1 cured sausages one with both large and the other with small fat particles. Do you want us to make both or should we choose one of them? I.e., are we going to...
by dabrjn
Thu Sep 04, 2014 12:27
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 85435

Brining and Salt

CW, The brine formula calls for ice cold water. However, most of the kosher salt will not dissolve in the ice cold water. Should we be dissolving the salt in a portion of the water at room temp or warmer and then, once the salt is dissolved, add the remaining water and ice. I know the salt would eve...
by dabrjn
Tue Sep 02, 2014 22:38
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 85435

Baker's Percentages

Bob K, Baker's Percentages? That's exactly what I was thinking. I'm a semi-professional baker and a volunteer for the Bread Bakers Guild of America and convert many of their member submitted formulas into a standard format for publication. That standard format includes weights and baker's percentage...
by dabrjn
Tue Sep 02, 2014 14:14
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 85435

Bob, I agree. I totally get that not all recipes use the maximum 200 ppm. That was the whole point of my question. Is CW using less than the maximum 200 ppm in the smoked pork loin recipe on purpose? If so, why? Was it because he wanted a longer cure time for more uptake? Was it because he wanted a ...
by dabrjn
Tue Sep 02, 2014 12:24
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 85435

Amount of Cure for Smoked Pork Loin

CW,

Thanks for your response. But in your smoked pork loin you are using 1 gallon of water, so wouldn't you be using 4.2 oz/120 grams of cure #1 and not 45 grams?

Thanks. David
by dabrjn
Mon Sep 01, 2014 22:00
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 85435

Cure for Smoked Pork Loin

CW, Your recipe for the smoked pork loin calls for 3 Tbsp cure #1. What is the weight? Earlier in the discussion on brining, it mentioned 120 grams cure/gallon of water for 200 ppm nitrite. Your 3 Tbsp would be 40 gram/Tbsp which seems awfully dense? Or are you going for a brining solution much less...
by dabrjn
Fri Aug 15, 2014 21:52
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 85435

Just checking in. Have been following, but out of town for two more weeks then I can start. Butt is in the freezer...I know you want it fresh, but I live two hours from Costco and I ain't paying grocery store prices!
by dabrjn
Thu Jul 24, 2014 14:57
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 133324

CW,

Cow critters? Not familiar with the reference. This is chicken territory here on the delmarva penninsula. Several million a week face their death here! The crabs are great though.

david
by dabrjn
Wed Jul 23, 2014 13:30
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 133324

I would like to participate too. Thanks.

david