Search found 373 matches

by atcNick
Mon Dec 31, 2012 19:01
Forum: Smokehouses. Construction and Maintenance.
Topic: Cedar smokehouse construction
Replies: 85
Views: 67789

Haven't had much time to work on the smokehouse the past couple weeks. I did manage to put the chimney on. I think it will work, we'll see. The firebox door I ordered cam in too. I plan on sticking bolts through the mounting holes and mortoring them in between the firebrick and the outter bricks of ...
by atcNick
Mon Dec 31, 2012 04:18
Forum: Smokehouses. Construction and Maintenance.
Topic: BE SAFE !!!
Replies: 12
Views: 8174

Glad it wasn't worse!
by atcNick
Mon Dec 31, 2012 04:14
Forum: Technology basis
Topic: terms in meat processing
Replies: 18
Views: 8806

Re: terms in meat processing

It seems to me that there can be some confusion about the terms used when we smoke meat. Someone please correct me if I am in error here. 1.Cold smoking is a long process that results in substantial drying. 2. Hot smoking is a shorter process that results in a product that is precooked to about 140...
by atcNick
Mon Dec 31, 2012 04:00
Forum: Dry Cured Meats and Sausages
Topic: First time making fermented sausage
Replies: 104
Views: 62404

Blackriver wrote:Wow Nick! Your sausage looks great! Nice job
Thanks dude!
by atcNick
Mon Dec 31, 2012 03:59
Forum: Dry Cured Meats and Sausages
Topic: First time making fermented sausage
Replies: 104
Views: 62404

Happy holiday's everyone, I just about to test a curing chamber for the first time, but need some directions. I got the fridge and installed a Humidity controller were I plugged in a humidifier, a small fan and a light bulbs (2 x 75w), first I installed the humidifier into humidity outlet and the f...
by atcNick
Sat Dec 22, 2012 15:14
Forum: Curing chambers and Related Equipment
Topic: Hotel Salami is now Open!
Replies: 62
Views: 51410

Redzed, that coppa looks amazing! Was that special pork or just your everyday cryovac butt? Did you not put the coppa in a casing? How was the recipe you used?
by atcNick
Thu Dec 20, 2012 22:10
Forum: Curing chambers and Related Equipment
Topic: Hotel Salami is now Open!
Replies: 62
Views: 51410

Wow, that looks great man!!!
by atcNick
Thu Dec 20, 2012 06:26
Forum: Dry Cured Meats and Sausages
Topic: First time making fermented sausage
Replies: 104
Views: 62404

Nick, are you finding any mushy spots at all? How is the tang? The overall texture looks good as far as a camera will show. Hummmmm.... I can tell how sorry you are that you ever began this project eh? :roll: No mushy spots. It seems pretty even all the way across. Im having trouble taking good pic...
by atcNick
Wed Dec 19, 2012 15:51
Forum: Dry Cured Meats and Sausages
Topic: First time making fermented sausage
Replies: 104
Views: 62404

Well I cut open another one today and it's gooood!! Seems a tad bit darker, not as dark as this pic though.

Image
by atcNick
Tue Dec 18, 2012 06:06
Forum: Smoked pork products
Topic: My ham project
Replies: 19
Views: 16867

Nice! How long did you smoke it for? How was the smoke penetration?
by atcNick
Tue Dec 18, 2012 02:32
Forum: Dry Cured Meats and Sausages
Topic: Make Yourself Some Great Sopressata!
Replies: 16
Views: 25463

What type of wood so you guys recommend for smoked sopressata?
by atcNick
Tue Dec 18, 2012 02:10
Forum: Dry Cured Meats and Sausages
Topic: First time making fermented sausage
Replies: 104
Views: 62404

Well it's starting to taste really good now. I guess taking the casing off and wrapping it in a paper sack and into the fridge for a few days really improves the flavor.

Do you guys have any suggestion on long and short term storage?
by atcNick
Mon Dec 17, 2012 14:28
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 359458

Redzed, now thats a spread!!
by atcNick
Sun Dec 16, 2012 23:32
Forum: Dry Cured Meats and Sausages
Topic: First time making fermented sausage
Replies: 104
Views: 62404

by atcNick
Sun Dec 16, 2012 20:15
Forum: Smokehouses. Construction and Maintenance.
Topic: Cedar smokehouse construction
Replies: 85
Views: 67789

THanks Ross. I was thinking about 5-7 ft. My pipe will be horizontal though.