Search found 137 matches

by Scogar
Sat Feb 27, 2021 21:57
Forum: Dry Cured Meats and Sausages
Topic: Cacciatorre Sticks
Replies: 2
Views: 28

Re: Cacciatorre Sticks

Looks great Ed, are you about 6-8 weeks out?
by Scogar
Sat Feb 27, 2021 21:48
Forum: Hyde Park
Topic: St. Patrick's Day addictions
Replies: 3
Views: 34

Re: St. Patrick's Day addictions

Lorenzoid, I'm not sure it will kick your game up a notch or not but years ago when Ruhlman was the only source I was familiar with I came across a guy who arguably claimed to be working diligently toward perfection. Last Wednesday I carved up my brisket into the point and the flat and used his "cur...
by Scogar
Thu Feb 25, 2021 12:56
Forum: Dry Cured Meats and Sausages
Topic: Pancetta Update
Replies: 1
Views: 45

Re: Pancetta Update

The pancetta was started on January 18th. This recipe was from OurDailyBrine.com. The process was as follows: The pork belly was first washed with a 50/50 solution of vinegar and water to reduce the bacteria present on the pork. The salt, cure, and sugar were measured out and placed in a bowl. The r...
by Scogar
Wed Feb 24, 2021 17:49
Forum: Dry Cured Meats and Sausages
Topic: Pancetta Update
Replies: 1
Views: 45

Pancetta Update

This conversation started with Albertaed asking about Drying in the Basement with No Chamber https://wedlinydomowe.pl/en/viewtopic.php?f=5&t=9246&p=44173&hilit=pancetta#p44173 but rather than continue to highjack that thread I'll start a new one. Today the pancetta has aged/dried for three weeks. He...
by Scogar
Wed Feb 24, 2021 16:32
Forum: Smoked pork products
Topic: Tasso
Replies: 10
Views: 93

Re: Tasso

Lorenzoid wrote: I know, I know. I need a smoker. I need to get my curing fridge up and running. I need .... ... the slicer still?? Hoping you made some headway there, but if not once this Covid crap goes away mine turns on and slices whether I made it or you made it. I know it's silly to drive to ...
by Scogar
Wed Feb 24, 2021 14:26
Forum: Smoked pork products
Topic: Tasso
Replies: 10
Views: 93

Re: Tasso

Thanks IndaSwamp, great info. My only experience with tasso was something picked up from a displaced cajun who opened a grocery/restaurant here on the north side of Atlanta. He would make a weekly run to LA for whatever was then in season. I picked some up and used in gumbo. It was similar to what I...
by Scogar
Wed Feb 24, 2021 01:43
Forum: Smoked pork products
Topic: Tasso
Replies: 10
Views: 93

Re: Tasso

It was still hot at 150+ internal temp as it was fresh from the oven. I am assuming that once cooled it will won't have the same sheen. I suspect the wetness was partially heated fat and the fact that there was still a little give in the meat. Meaning I didn't dry it out to the point it was jerky. I...
by Scogar
Tue Feb 23, 2021 22:26
Forum: Smoked pork products
Topic: Tasso
Replies: 10
Views: 93

Tasso

I deboned a pork shoulder and made tasso. I used Marianski's recipe https://www.meatsandsausages.com/hams-other-meats/tasso . My only deviations were: 1. Granulated Garlic 2. Time, i.e., since it was equilibrium cured, I cut it one inch thick, and I wanted full penetration I let it cure for 5 days i...
by Scogar
Tue Feb 23, 2021 00:31
Forum: Hardware
Topic: Lifespan of Apera PH60S pH meter?
Replies: 16
Views: 1039

Re: Lifespan of Apera PH60S pH meter?

I just joined the bandwagon. Thank you ronbo for your breakdown of purchases. I copied it but they seem to have put together a kit of single use sachets. I did get two meat and fat cleaners, they were different Hanna codes but I suspect they were comparable. The reason this all happened and that I d...
by Scogar
Mon Feb 22, 2021 14:45
Forum: Dry Cured Meats and Sausages
Topic: Saucisson d'Ardenne
Replies: 18
Views: 238

Re: Saucisson d'Ardenne

Thanks for the link, a great deal of interesting info there. And I think a successful rendition on your part
by Scogar
Mon Feb 22, 2021 14:32
Forum: Other products
Topic: Curing Back Fat
Replies: 2
Views: 85

Re: Curing Back Fat

Thank you Bob
by Scogar
Sat Feb 20, 2021 21:16
Forum: Sausages
Topic: Spice Today Grind Tomorrow
Replies: 6
Views: 112

Re: Spice Today Grind Tomorrow

Thank you Stefan, if I can get this lined up I'll go with your suggestions
by Scogar
Sat Feb 20, 2021 21:13
Forum: Other products
Topic: Curing Back Fat
Replies: 2
Views: 85

Curing Back Fat

So I find myself needing to cure some back fat. My hope is that this will be one of the ingredients in my sausage contest entry if my timing works out. Reading through Marianski I learned that there is no benefit of adding cure #1 to pure back fat as there is no myosin. So one just uses salt and let...
by Scogar
Fri Feb 19, 2021 18:01
Forum: Sausages
Topic: Spice Today Grind Tomorrow
Replies: 6
Views: 112

Re: Spice Today Grind Tomorrow

Awesome advice Chris. Thank you. I have recently joined the Polish side of the site and with 150% reliance on Google Translate I am astonished by the level of skill and knowledge I have found thus far. I don't know that I would ever have been able to determine the distinctions you make above no matt...
by Scogar
Fri Feb 19, 2021 12:43
Forum: Sausages
Topic: Spice Today Grind Tomorrow
Replies: 6
Views: 112

Spice Today Grind Tomorrow

Reading through a number of Marianski's Polish recipes, something concerns me and I'm wondering if there's a reason to follow the procedure. Many of the recipes require grinding the meat first followed by mixing the cure and spices into the batter. For example, see https://www.meatsandsausages.com/s...