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Search found 247 matches
- 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...
- Fri Aug 03, 2012 04:38
- Forum: Books&Videos of meat processing
- Topic: Ruhlman - Polcyn Book
- Replies: 30
- Views: 24941
- 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...
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...
- 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...
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...
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...