Search found 247 matches

by story28
Thu Oct 11, 2012 04:42
Forum: For beginners
Topic: The Small Shop In Today's Economy
Replies: 20
Views: 11707

Thanks for the nice mention, Ross. And hello HB. I can chime in and tell you anything you'd like. The job certainly is a difficult one. And, not to dissuade, but there is definitely a difference between the required knowledge to be a talented hobbyist vs. a talented professional. The plus side is ev...
by story28
Fri Aug 03, 2012 04:38
Forum: Books&Videos of meat processing
Topic: Ruhlman - Polcyn Book
Replies: 30
Views: 24941

I just got an advanced copy of the duo's upcoming Salumi book. It looks promising with a nice balance of butchery, history, and recipes. I highly reccomend preordering this book.
by story28
Sat Jul 07, 2012 02:43
Forum: Hyde Park
Topic: "Angry Bird" Hot Dogs
Replies: 7
Views: 3304

This is by far the most wild/creative/clinically insane idea I have, or ever will hear, related to this craft. You deserve points for that.
by story28
Wed Jul 04, 2012 22:51
Forum: Curing chambers and Related Equipment
Topic: Remote temperature sender
Replies: 10
Views: 6074

Hi Jan. This one below works well for us. We have a BBQ smoker outdoors and the alarm for minimum and maximum temperatures for both internal temp and smokehouse temp really comes in handy. The only problem we have is that we work in a basement sealed up like a bomb shelter so the wireless function d...
by story28
Mon Jul 02, 2012 15:40
Forum: Smoked pork products
Topic: Country Ham
Replies: 22
Views: 25630

I just got done talking with Mr. Benton (featured in Mr. Marianski's HPQMS book) and he had some nice advice worth sharing. He said that following a two day per pound ratio for salting is just fine. However, that is the minimum. One thing to remember, he mentioned, was that larger hams need to be eq...
by story28
Sun Jul 01, 2012 22:14
Forum: Technology basis
Topic: Why [are sausages salty tasting after freezing?]
Replies: 2
Views: 2792

It might be that you are freezing the sausages slowly, causing larger ice crystals to form from the water retained in your sausage. Those large ice crystals puncture the cell walls during the freezing process. Then, during the thawing process, those ice crystals melt and the water that was trapped w...
by story28
Sun Jul 01, 2012 14:23
Forum: Other products
Topic: Drying Pancetta
Replies: 15
Views: 13488

I would measure your relative humidity at night first. If it is below 65% I wouldn't go for it unless your evening temperature drops down to 53 F or below. The lower temps can slow the excessive drying rate to buffer the lower relative humidity rates, but not much.
by story28
Sun Jul 01, 2012 05:19
Forum: Other products
Topic: Drying Pancetta
Replies: 15
Views: 13488

I would keep it between 55 F or 59 F, a little air flow, and do what you can with the humidity. A hygrometer would put you back about twenty dollars, but at least you can monitor whether you are in that 72%-75% range.
by story28
Sun Jul 01, 2012 04:50
Forum: Other products
Topic: Drying Pancetta
Replies: 15
Views: 13488

Well, unfortunately you have two variables that will be making the drying process work against you. The excessive temperature and low humidity are likely to cause the pancetta to dry too quickly. You might harden the surface or rush the process along too quickly to get any true flavor development. T...
by story28
Sat Jun 30, 2012 14:27
Forum: Hyde Park
Topic: Quality Meat Purveyors (Austin, TX)
Replies: 5
Views: 2225

Those guys use a few different breeds so you are sure to find some good sources by calling them up and asking who they are using.
by story28
Sat Jun 30, 2012 03:50
Forum: Hyde Park
Topic: Quality Meat Purveyors (Austin, TX)
Replies: 5
Views: 2225

Unless your friends are Salt & Time, I would definitely watch out for them.

https://www.facebook.com/saltandtime
by story28
Tue Jun 26, 2012 16:22
Forum: Smoked pork products
Topic: Country Ham
Replies: 22
Views: 25630

Thanks a lot! Carolina and I definitely appreciate the support and encouragement from you and the rest of the forum.
by story28
Mon Jun 25, 2012 19:33
Forum: Smoked pork products
Topic: Country Ham
Replies: 22
Views: 25630

Well, we are 24 salted hams in and a bit sore in the back. And now - we wait. I just got off the phone with Benton's and they had some cool information to share with me. I won't waste time writing what Mr. Marianski has already posted and published. But, I thought I would share the tidbits here. The...
by story28
Tue Jun 19, 2012 15:26
Forum: Hardware
Topic: Charcuterie Fridge
Replies: 10
Views: 8279

A small fan and small dehumidifier/humidifier with adjustable settings is all you would need. Our aging room is 10ft x 10ft and a $190 humidifier keeps it in balance for us.
by story28
Mon Jun 11, 2012 00:54
Forum: For beginners
Topic: Fat Smearing Problem
Replies: 53
Views: 27454

We have success with salting the fat with its proportion of the recipe for two days prior to grinding. It firms up the cell walls and draws out excessive moisture. We get a very clean grind employing this technique in addition to the basic steps.