Search found 71 matches
- Sun Jan 03, 2021 22:01
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 539401
Re: WD Daily Chat - Talk about anything You Like
Wow, that's a heck of a score!
- Sat Jan 02, 2021 16:40
- Forum: Dry Cured Meats and Sausages
- Topic: Cured, dried and fermented by StefanS
- Replies: 127
- Views: 72503
Re: Cured, dried and fermented by StefanS
Looks delicious!
- Fri Jan 01, 2021 16:23
- Forum: Curing chambers and Related Equipment
- Topic: de-humidifier
- Replies: 5
- Views: 3802
Re: de-humidifier
I use this one and have had no issues:
https://www.amazon.com/gp/product/B083Y74YVV
It was probably made in the same Chinese factory as the Eva-Dry, as they're almost identical.
If you see a rocker switch, rather than an on/off button, it's a pretty safe bet that it will be auto-on.
https://www.amazon.com/gp/product/B083Y74YVV
It was probably made in the same Chinese factory as the Eva-Dry, as they're almost identical.
If you see a rocker switch, rather than an on/off button, it's a pretty safe bet that it will be auto-on.
- Fri Nov 01, 2019 14:09
- Forum: Sausages
- Topic: Spice dosage help
- Replies: 3
- Views: 3893
Re: Spice dosage help
Welcome to the forum, razvangrig! Here is the recipe from the Marianskis that would be a great place to start: https://www.meatsandsausages.com/sausage-recipes/fresh/american/texas-hot-links The amount of paprika is listed as 2g per kg. For garlic, it calls for 2 cloves. One clove is ROUGHLY equal t...
- Wed Jun 26, 2019 23:36
- Forum: Sausages
- Topic: Lime Juice instead of Vinegar
- Replies: 6
- Views: 3975
Re: Lime Juice instead of Vinegar
Is this going to be a fresh sausage? There are only a two fresh sausage recipes (Hmong sausage and Chorizo Criollo Colombiano) on the meatsandsausages site and they both use 30ml per kg of meat. There is also a cooked sausage (Relleno de Huescar) and a fermented sausage (Lomo Embuchado Iberico), and...
- Fri Jun 07, 2019 01:47
- Forum: For beginners
- Topic: Texture problem with American style pepperoni
- Replies: 12
- Views: 5674
Re: Texture problem with American style pepperoni
Melted fat is pooling at the low points. To me, this post says it all. I agree with Bob as well... If you have melted fat, your temperature is too high And that's not to say that you don't have other issues, like an inadequate mix or a misestimation of actual fat content. But I'd bet dollars to dou...
- Fri May 31, 2019 15:39
- Forum: For beginners
- Topic: Dishwashing issues
- Replies: 8
- Views: 3654
Re: Dishwashing issues
I’m actually considering adding a large utility sink and sprayer hose to my (small) kitchen, just so I can toss my large cutting boards, mixing bowls, grinder/stuffer parts (etc.) into soapy water right after I use them. Switching from a double basin sink to a single basin was one of the best upgra...
- Thu May 30, 2019 23:07
- Forum: Hyde Park
- Topic: The Butcher
- Replies: 3
- Views: 7085
Re: The Butcher
I've always cut my meat into strips. It works fine, but I don't know that it works any better than cubes. It's just less cutting that I have to do. I agree with Butterbean that having the meat cut to an appropriate size and chilled down enough are the most important things. Having a sharp blade and ...
- Fri May 10, 2019 21:37
- Forum: Curing chambers and Related Equipment
- Topic: New To Forum
- Replies: 8
- Views: 6747
Re: New To Forum
I’m definitely looking at grinders and stuffers. Pro-Cut and Lem for grinders, Lem for stuffers. But I’m certainly open to suggestions. I'm really happy with my Cabelas grinder. I got the 1.75hp model for $400 from the bargain cave and then got refunded $100 of that because it was the previous mode...
- Thu May 09, 2019 23:39
- Forum: Curing chambers and Related Equipment
- Topic: New To Forum
- Replies: 8
- Views: 6747
Re: New To Forum
Now it’s time to learn the art of cured sausages and cured dry products... You're missing out on some of the best parts! To me, a dedicated grinder and stuffer are well worth the expense. Especially if you are planning to do more than a few lbs at a time. So, are you just butchering pigs for yourse...
- Thu Apr 25, 2019 23:58
- Forum: Hardware
- Topic: Inkbird Thermostat Sale
- Replies: 3
- Views: 4979
Re: Inkbird Thermostat Sale
That is a seriously good deal. Thanks for posting it. I actually have an extra temperature controller I'm not even using and I STILL couldn't pass this up!
Between the sausage chamber, the keezer, and the fermentation chamber for my beer, it never hurts to have an extra or two!
Between the sausage chamber, the keezer, and the fermentation chamber for my beer, it never hurts to have an extra or two!
- Mon Oct 08, 2018 23:28
- Forum: Sausages
- Topic: Need to make some deer sausage
- Replies: 7
- Views: 4200
- Thu Aug 16, 2018 18:35
- Forum: Hardware
- Topic: Selling my charcuterie chamber
- Replies: 5
- Views: 6943
I wish I weren't 9 hours away. I'd love to have a second chamber. And, for $300, I'd take it in a heartbeat!
Link to his build thread for anyone else interested:
http://www.wedlinydomowe.pl/en/viewtopic.php?t=7756
Link to his build thread for anyone else interested:
http://www.wedlinydomowe.pl/en/viewtopic.php?t=7756
- Wed Aug 01, 2018 02:19
- Forum: Sausages
- Topic: Grilling time!
- Replies: 12
- Views: 6427
I normally salt at a rate of 18g/kg for fresh sausages. But for this sausage, 20g/kg in addition to the additional salt from the feta and chicken stock was just right for me. And I think the additional salt was part of what helped bring out the taste of the spinach. No, I DID like the onion! I just ...
- Tue Jul 31, 2018 00:02
- Forum: Sausages
- Topic: Grilling time!
- Replies: 12
- Views: 6427
I had to jump on the bandwagon and make some of those chicken, spinach, and feta sausages... They are excellent! Even a friend of mine who (thinks he) hates feta was really impressed by them. Redzed, I saw that you've made several versions of that sausage, so I looked at the recipes listed here and ...