I needed to place an order for two of those please!
Nice work, agoracritus! I can't help to notice, is that a mini fridge you're using as a curing chamber?
Search found 34 matches
- Wed Jul 24, 2019 16:28
- Forum: Dry Cured Meats and Sausages
- Topic: Drying fast fermented sausages?
- Replies: 22
- Views: 10393
- Wed Jul 24, 2019 16:25
- Forum: Dry Cured Meats and Sausages
- Topic: Prosciutto di Nanoose
- Replies: 7
- Views: 4430
Re: Prosciutto
That looks amazing!! This is something I would love to do one day.
- Wed Jul 24, 2019 16:21
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My First Coppa
- Replies: 3
- Views: 6270
My First Coppa
Hey gang! Just completed my first Coppa project and all I can say is why did I wait so long! I used the following recipe, https://www.meatsandsausages.com/hams-other-meats/coppa Cured two of them for two weeks. At two weeks, rinse and rubbed with spices. Tied, bagged and netted and in the fridge for...
- Tue Jul 09, 2019 12:41
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Salame Calabrese
- Replies: 3
- Views: 4815
Re: Salame Calabrese
Thanks!
- Mon Jul 01, 2019 14:06
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Salame Calabrese
- Replies: 3
- Views: 4815
Salame Calabrese
Hey gang! First I would like to thank redzed for an amazing recipe. I followed it to a T with the Umai and it was incredible! This project ran so smooth from grinding to mixing to fermentation to drying. I needed to make more of this like yesterday! The inside was so creamy. My daughter was eating t...
- Wed Jun 05, 2019 12:09
- Forum: Dry Cured Meats and Sausages
- Topic: FDA “hurdles”
- Replies: 15
- Views: 5978
Re: FDA “hurdles”
Agoracritus you may want to check State, County and city regulations. Here in New Jersey you can not sell a food product unless it's made in a commercial kitchen. In my city a food handlers certificate is required. State and County require a certificate from ServSafe.
- Wed Jun 05, 2019 12:00
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My First Charcuterie
- Replies: 4
- Views: 4928
Re: My First Charcuterie
Thanks, Butterbean and Agoracritus! I've been on this site for a while. Just got cold feet about making dried sausage until this past Christmas when my kids got me Stanley Marianski, The Art Of Making Fermented Sausage. That was the real game changer. Plus being on site everyday since Christmas, and...
- Sun Jun 02, 2019 15:23
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My First Charcuterie
- Replies: 4
- Views: 4928
My First Charcuterie
Hey gang! Welp, on April 14, 2019 I finally dry cured meat. Before I continue, please don't think anything less of me for using Umai dry bags. I found this page here in February and i continued reading and reading and reading about these bags and knew this would be my best approach at dry curing mea...
- Sat May 25, 2019 12:22
- Forum: Hyde Park
- Topic: The Butcher
- Replies: 3
- Views: 6725
The Butcher
Hey gang! I watched the new History Channel show called, The Butcher. Four contestants compete with their butcher skills to win $10,000.00. The last challange was cutting up an alligator. Both contestants made sausage but one sliced the meat up into strips to grind. One commentator stated that by do...
- Sat Apr 27, 2019 11:34
- Forum: Hardware
- Topic: Inkbird Thermostat Sale
- Replies: 3
- Views: 4767
Re: Inkbird Thermostat Sale
Anything to help out fellow sausage makers.
bolepa not sure when it expires. Buddy of mine who makes beer found it in his homebrew site. Said it may not last long.
bolepa not sure when it expires. Buddy of mine who makes beer found it in his homebrew site. Said it may not last long.
- Thu Apr 25, 2019 20:24
- Forum: Hardware
- Topic: Inkbird Thermostat Sale
- Replies: 3
- Views: 4767
Inkbird Thermostat Sale
https://www.amazon.com/dp/B075NR8S9B/re ... WCb7XW8JB8
Inkbird ITC-310T-B Thermostat for $43.99
Use code: rq4jl4ib at checkout and pay $17.05
Inkbird ITC-310T-B Thermostat for $43.99
Use code: rq4jl4ib at checkout and pay $17.05
- Sun Mar 31, 2019 16:13
- Forum: Hyde Park
- Topic: Almost There
- Replies: 2
- Views: 6105
Re: Almost There
Thanks Bob! Yes, it's the MW 102 with MA920B/1 thanks to your recommendations to others here. I did my homework😃 I've been looking for frost free freezers but they are mostly manual around here. I have 3 freezers. Two working manual and frost free. And one that's not work is frost free. Hope I van g...
- Sun Mar 31, 2019 14:09
- Forum: Hyde Park
- Topic: Almost There
- Replies: 2
- Views: 6105
Almost There
Hey gang! Was able to get a small fridge from work that will be my fermentation chamber. As you can see I got stuff to get me started soon. Waiting on a portable heater and humidifier which should be here tomorrow. As for my curing chamber, I'm trying to get an old freezer I have fixed. I may have t...
- Wed Mar 20, 2019 13:03
- Forum: Smoked pork products
- Topic: [USA] Chuckwagon's Canadian Bacon
- Replies: 36
- Views: 42713
Re: [USA] Chuckwagon's Canadian Bacon
Fine piece of machinery! Saw something similar to Wilbur at Pocono Raceway a few years back on a trailer.
- Tue Mar 19, 2019 22:08
- Forum: Smoked pork products
- Topic: [USA] Chuckwagon's Canadian Bacon
- Replies: 36
- Views: 42713