Search found 247 matches

by story28
Sun Mar 18, 2012 06:07
Forum: Microbiology of meat and products
Topic: The conflicting life of animal fat
Replies: 12
Views: 7113

CW, you are the best. I am definitely reading this one thoroughly twice. The only thing is, I have to do so in the morning. This shop is kickin' my arse with 21 hour days; just to keep up with the demand. It is nothing short of insane. People are loving the CW "Old-World Craftsmanship" stamped on th...
by story28
Thu Mar 08, 2012 06:58
Forum: Technology basis
Topic: When does a marinade become a cure?
Replies: 3
Views: 3208

Hi Ross. I think the two biggest differences between a cure and a marinade are the higher concentration of salt in a cure, but more importantly, the presence of an acid in marinades which tenderize meat by denaturing the proteins. That acid isn't so prevalent in cure recipes, but it is always needed...
by story28
Sun Mar 04, 2012 03:41
Forum: Hyde Park
Topic: That time of year again
Replies: 16
Views: 34341

That looks great! Would you be interested in selling any? I could use it in our breakfast bacon. And with some flap jacks for myself :smile:.
by story28
Sat Mar 03, 2012 16:49
Forum: Books&Videos of meat processing
Topic: Question for Stanley Marianski (or Anyone Else That Knows)
Replies: 9
Views: 9812

In the words of Reading Rainbow host LeVar Burton "You don't have to take my word for it." :smile: , but I can guarantee you that Mr. Marianski is referring to weight rather than volume. I see your point about the book being titled with the word "Home", but you will notice that that does not keep Mr...
by story28
Sat Mar 03, 2012 15:56
Forum: Microbiology of meat and products
Topic: Clostridium Botulinum in garlic oil
Replies: 2
Views: 3887

I am fairly confident that C. Botulinum contamination comes primarily from garlic in oil/garlic oil that is left at room temperature. When stored in the refrigerator, the growth of those spores into toxins is far less likely and the shelf life is dramatically extended. Great Stuff CW! Just last week...
by story28
Fri Mar 02, 2012 18:07
Forum: Books&Videos of meat processing
Topic: Question for Stanley Marianski (or Anyone Else That Knows)
Replies: 9
Views: 9812

Don't be bashful to ask a question like that. Everyone is nice around here. Anyways, when you read a ratio, in most cases it refers to weight. Different substances have different densities and accounting for that is very difficult to equate for using a volume measurement relative to ratios. Sometime...
by story28
Tue Feb 28, 2012 15:42
Forum: Hyde Park
Topic: Any Concerns About GMO In Your Diet?
Replies: 37
Views: 13154

This has been going on for years and years. The first time I heard about it was in 2007 at the CIA, where it was/is a huge controversy. The craziest thing I ever heard was the splicing of deep ocean fish with strawberries. The fish's ability to endure severe cold temperatures was placed into the str...
by story28
Mon Feb 27, 2012 16:05
Forum: Other products
Topic: [USA] Lardo
Replies: 0
Views: 2993

[USA] Lardo

A few days ago there was a thread about curing fat and lardo came up so I thought I would share. I apologize for the blurry picture. http://img24.imageshack.us/img24/4223/evensongfarmcharcuterie.jpg Shot at 2012-02-27 Pretty simple, A nice piece of fat back (this one is from an old spot) and some in...
by story28
Sun Feb 26, 2012 17:38
Forum: Smokehouses. Construction and Maintenance.
Topic: Post Pics of your Smokers!!
Replies: 237
Views: 147500

It should for all that $! I am a simple mid-westerner who was doing the whole barrel thing like you growing up. Even in restaurants, I had never used something like this, so it took some time just hitting different functions or little things like watching the amount of wood chips that fall to the ho...
by story28
Sat Feb 25, 2012 17:29
Forum: Smokehouses. Construction and Maintenance.
Topic: Post Pics of your Smokers!!
Replies: 237
Views: 147500

http://img826.imageshack.us/img826/4595/photo3ncb.jpg Ok, so this is a touch screen on the microprocessor on our smoker where you can edit each column to meet your needs. In the first column, there are features such as dry, cook, refrigerated smoke, natural smoke, cold shower, etc. From there you e...
by story28
Thu Feb 23, 2012 17:00
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 351015

Image



And now, we wait...
by story28
Wed Feb 22, 2012 06:57
Forum: Technology basis
Topic: Smoke
Replies: 3
Views: 2638

You bet. :smile: I will take a few photos tomorrow of the microprocessor and how it works and how you input a recipe into it. I will take a photo of the chamber too on Friday. But don't laugh, it will only be holding one slab of bacon in that gigantic thing :lol:. I am still doing testing on the rec...
by story28
Wed Feb 22, 2012 06:08
Forum: Sausages
Topic: Is Nitrite Cure Necessary In Fat?
Replies: 8
Views: 3960

Thanks and no problem. I am about to start on some lardo tomorrow, so the topic caught my notice. I wish I had a nice marble basin, like they did in the old days to keep the fat away from oxygen and light. Maybe I will take a trip to Home Depot and see if I can find anything food grade to cure the b...
by story28
Wed Feb 22, 2012 05:55
Forum: Technology basis
Topic: Smoke
Replies: 3
Views: 2638

Smoke

I have been doing some research lately about smoke and its qualities and nuances. The experience was a rewarding one and I thought I'd share what I learned. My first question was what wood comprised of and how does that impact the smoke that comes from that wood. Wood is made up of three components:...
by story28
Tue Feb 21, 2012 04:29
Forum: Sausages
Topic: Is Nitrite Cure Necessary In Fat?
Replies: 8
Views: 3960

Well, it depends on what you are referring to when you mention "cure". If you mean nitrite, then it does not have any need or play any role in the curing process of fat. The reason it is factored into recipes is because cure 1 & 2 are predominantly comprised of salt (90 & 96%), which goes toward the...