Search found 34 matches
- Wed Mar 29, 2017 23:35
- Forum: Sausages
- Topic: Scott Rea: Complete Sausage Making Masterclass, Step By Step
- Replies: 7
- Views: 6648
Will there be a test? :mrgreen: He does a good job teaching and really seems to have the passion. Is rusk used much elsewhere or is that a UK thing? Yes its a UK thing, its probably the reason im now making Sausage as im in USA and couldnt find any Sausage that tasted like my Homeland Sausage. I ha...
- Tue Mar 28, 2017 04:17
- Forum: Sausages
- Topic: Scott Rea: Complete Sausage Making Masterclass, Step By Step
- Replies: 7
- Views: 6648
Will there be a test? :mrgreen: He does a good job teaching and really seems to have the passion. Is rusk used much elsewhere or is that a UK thing? Yes its a UK thing, its probably the reason im now making Sausage as im in USA and couldnt find any Sausage that tasted like my Homeland Sausage. I ha...
- Tue Feb 28, 2017 01:03
- Forum: Hyde Park
- Topic: A good knife
- Replies: 7
- Views: 5382
- Fri Feb 17, 2017 17:52
- Forum: Dry Cured Meats and Sausages
- Topic: What's everyone got going?? it's quiet here.
- Replies: 21
- Views: 10079
- Fri Feb 17, 2017 17:21
- Forum: Dry Cured Meats and Sausages
- Topic: What's everyone got going?? it's quiet here.
- Replies: 21
- Views: 10079
- Fri Feb 17, 2017 03:40
- Forum: Dry Cured Meats and Sausages
- Topic: What's everyone got going?? it's quiet here.
- Replies: 21
- Views: 10079
Very nice job Colin! Looks like you are an old hand at it, not a first timer. Len Poli's recipes are a great resource, but he usually recommends fast acidifying cultures, high sugar levels and fermnting at a high temp. What that does is give you a fast drop in pH and a low pH. That will give a sala...
- Thu Feb 16, 2017 22:05
- Forum: Dry Cured Meats and Sausages
- Topic: What's everyone got going?? it's quiet here.
- Replies: 21
- Views: 10079
- Sun Feb 12, 2017 18:59
- Forum: Dry Cured Meats and Sausages
- Topic: What's everyone got going?? it's quiet here.
- Replies: 21
- Views: 10079
That looks good Colin! Your new chamber must be working well as there is no sign of dry rim. Are you using the fridge side of the side by side? Along with weighing you can aso gently squeeze to tell how they are drying, you will get the feel for it after a few batches. Thanks Bob, Well i had the wi...
- Sun Feb 12, 2017 01:41
- Forum: Dry Cured Meats and Sausages
- Topic: What's everyone got going?? it's quiet here.
- Replies: 21
- Views: 10079
I cut my first ever Salami 28 days and 35% weight loss, needs more drying time as the texture for me is too soft Its a Salami Cacciatore from Len Poli's recipe 35% is only a guideline. Different cuts of meat have different amounts of water and are affected by fat, age of the animal and part of the ...
- Sat Feb 11, 2017 18:51
- Forum: Dry Cured Meats and Sausages
- Topic: What's everyone got going?? it's quiet here.
- Replies: 21
- Views: 10079
- Mon Feb 06, 2017 00:25
- Forum: Sausages
- Topic: Soul Sister Mortadella + Emulsion tips
- Replies: 10
- Views: 8135
- Fri Feb 03, 2017 03:59
- Forum: Smoked pork products
- Topic: Sweetheart Ham
- Replies: 27
- Views: 24444
- Wed Feb 01, 2017 03:21
- Forum: Smoked pork products
- Topic: Sweetheart Ham
- Replies: 27
- Views: 24444
StefanS Thank you for your thoughts on my post, most of your questions i can not answer as i am very new at this. I can however tell you the inside of the Ham is very moist and tasty, the "burnt" look to the outside is where my AmaZeN pellet smoke generator was a little to close to the ham. As i sai...
- Tue Jan 31, 2017 04:31
- Forum: Smoked pork products
- Topic: Sweetheart Ham
- Replies: 27
- Views: 24444
That looks beautiful Fusion and I'm glad you liked it and thanks for giving feedback. Another thing I do with these is to not cook or smoke at all and simply slice then freeze till you need it then pan fry. Its good that way also. Also, sliced thin like you have it cooked makes great sandwich meat....
- Tue Jan 31, 2017 03:04
- Forum: Smoked pork products
- Topic: Sweetheart Ham
- Replies: 27
- Views: 24444
So i made this just as recipe but did not inject brine, hot smoked with oak pellets for 2 hrs, started off at 150F, gradually brought temp up to finish at 250F over 6 hrs. Internal temp 155F This is one of the best pieces of ham i have ever tasted :mrgreen: and i have 2 of them I think my only chang...