Search found 14 matches
- Sun Sep 14, 2014 11:32
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 158704
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 ...
- Wed Sep 10, 2014 23:19
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 158704
- Wed Sep 10, 2014 17:56
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 158704
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...
- Mon Sep 08, 2014 01:32
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 158704
- Sun Sep 07, 2014 20:54
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 158704
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...
- Thu Sep 04, 2014 16:13
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 158704
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...
- Thu Sep 04, 2014 12:27
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 158704
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...
- Tue Sep 02, 2014 22:38
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 158704
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...
- Tue Sep 02, 2014 14:14
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 158704
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 ...
- Tue Sep 02, 2014 12:24
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 158704
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
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
- Mon Sep 01, 2014 22:00
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 158704
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...
- Fri Aug 15, 2014 21:52
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 158704
- Thu Jul 24, 2014 14:57
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 193876
- Wed Jul 23, 2014 13:30
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 193876