Search found 247 matches

by story28
Thu Mar 14, 2013 02:22
Forum: Technology basis
Topic: Celery Powder
Replies: 13
Views: 12973

Polyface Farm asked me to make a few products for them and they only want the natural stuff. I haven't used it before, but I want to know about celery/cherry extract's ability to produce consistent results and issues with varying potency. Horror and success stories are both welcome. I am also curiou...
by story28
Thu Mar 14, 2013 01:23
Forum: Technology basis
Topic: Celery Powder
Replies: 13
Views: 12973

Celery Powder

Hey there. Who has used celery powder or cherry powder as a replacement for Instacure? What have your experiences been?
by story28
Thu Mar 14, 2013 01:19
Forum: Dry Cured Meats and Sausages
Topic: First Coppa
Replies: 33
Views: 21994

I would definitely soak it overnight. I try to save money by buying the casings a tad small. Flushing the casings once or twice, and soaking it overnight helps loosen up the reinforcing membranes. The next day, fill the casing like a water balloon, and watch it swell. The casing is pretty strong, bu...
by story28
Sun Mar 10, 2013 02:53
Forum: Smokehouses. Construction and Maintenance.
Topic: A scholarly paper about early American smoke houses
Replies: 7
Views: 5804

This is great! Thanks, Ross.
by story28
Wed Feb 20, 2013 15:09
Forum: Hyde Park
Topic: Refuse Corner & Debris Receptacle
Replies: 168
Views: 64032

Get a life, idiot. Maybe you will stop wasting yours writing negatively about someone else.
by story28
Fri Feb 08, 2013 06:27
Forum: Dry Cured Meats and Sausages
Topic: First Proscuitto hope you can help?
Replies: 12
Views: 7656

I'm happy to help. Being that your ham has a fair amount of meat exposed and will take salt in quickly and easily, I would personally stick to the minimum number of days. To play it safe, you could add a day or two. One indicator to look for is all of the salt having been absorbed into the meat. It ...
by story28
Thu Feb 07, 2013 04:00
Forum: Dry Cured Meats and Sausages
Topic: First Proscuitto hope you can help?
Replies: 12
Views: 7656

I paid Chuckwagon in exchange for a few kind words. :smile:. But, I think I can help. As you will note in your book, you will see a variance of 4-7% salt concentration for cured ham. What isn't noticed is the different cure times for different styles of ham. The reference you made on page 455 is wha...
by story28
Mon Feb 04, 2013 19:03
Forum: Technology basis
Topic: Hog going to butcher - what cuts to get
Replies: 8
Views: 5093

You could get the leaf lard too. That is nice for baking. The creamy fat surrounding the belly is pretty fun to work with as long as it is very fresh. And don't forget about the feet, tail, and nose! Skin on is nice because you can make pork rinds, cracklins, or a nice porchetta with crispy skin. Bu...
by story28
Tue Jan 29, 2013 04:49
Forum: Books&Videos of meat processing
Topic: Salumi serving ideas book
Replies: 2
Views: 4437

I'm already on my way.
by story28
Sat Dec 08, 2012 04:21
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 351104

Thank you, Ross. Last week was the final "week of pain" for the season. We took 1/2 cow and two, 280# pigs. We do everything by hand aside from grinding the meat so, needless to say, I was a very tired fellow by the end of it all!
by story28
Sat Dec 08, 2012 02:26
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 351104

http://i1341.photobucket.com/albums/o741/jasonstory28/20121207_143853.jpg We started 100 kgs of salami for Black Ankle Vineyard last weekend. We have some landjaeger, cacciatore, and some genoa salami. Personally, I don't care for the 38mm casings they are in, but they are the right size to meet th...
by story28
Thu Nov 01, 2012 14:49
Forum: Smoked pork products
Topic: Country Ham
Replies: 22
Views: 25625

hams

I finally got some time to figure out our problem with uploading photos. Anyways, we starting hanging some hams in our ham house. We have about ten more to add so I will be sure to add a few more later. I will also be able to send a few photos of salamis and other fun stuff. http://i105.photobucket....
by story28
Fri Oct 19, 2012 03:27
Forum: Fishes
Topic: Smoking Tuna?
Replies: 11
Views: 14297

This isn't quite the same, but still a cool product to point out.

http://orceserranohams.com/articles/mojama.htm
by story28
Tue Oct 16, 2012 18:42
Forum: For beginners
Topic: The Small Shop In Today's Economy
Replies: 20
Views: 11701

You are right, I took your words out of context. But in no way was my rant a personal one. I respect your efforts and extend nothing but goodwill to your vocation and business. If your shop was anywhere close to me I'd be there on a regular basis. Your knowledge and experience is himalayas above mi...
by story28
Mon Oct 15, 2012 14:42
Forum: For beginners
Topic: The Small Shop In Today's Economy
Replies: 20
Views: 11701

Red, I think you misinterpret my words. Cooking as a professional is a long journey. I mean to say that everyone who makes that decision to become a professional, begins that journey as an amateur. I have a degree from the Culinary Institute of America. My fiance' and one other employee do as well a...