Search found 361 matches

by uwanna61
Fri Sep 21, 2012 02:06
Forum: Other products
Topic: Coppa is ready
Replies: 7
Views: 3096

Devo
Nice work professional job!
by uwanna61
Fri Sep 21, 2012 02:03
Forum: Dry Cured Meats and Sausages
Topic: What's a good fermented salami to start with?
Replies: 2
Views: 2667

Nick
I would recommend a semi fermented pepperoni like this one. http://www.wedlinydomowe.com/sausage-re ... i-semi-dry

Can be ready in a couple days to a week depending on the Bactofirm used. Good stuff.
by uwanna61
Fri Sep 21, 2012 01:56
Forum: Sausages
Topic: Beef middles and dry cured salami question
Replies: 28
Views: 16155

crustyo44
the last lot of water had plenty of sliced lemons in it
Sliced lemons? Sounds natural, like an experiment I will have to try!
Thanks...
by uwanna61
Thu Sep 20, 2012 03:01
Forum: Sausages
Topic: Beef middles and dry cured salami question
Replies: 28
Views: 16155

Nick I have shopped around for all casings of most verities and had issues with some and not with other vendors. I buy most of my casing from Buther Packer & Sausage Maker with good results. To answer your question, yes the beef middles do have a slit odor, compared to sheep or hog casings, but once...
by uwanna61
Thu Sep 20, 2012 02:11
Forum: Sausages
Topic: Beef middles and dry cured salami question
Replies: 28
Views: 16155

Channan7 I also use beef middles for a few of my projects. One suggestion I would make is, rinse the heck out of them with cold water, then once you think they are cleaned out, rinse a couple more times. I then let the beef middles set in a dish sealed in cold water over night in the fridge for at l...
by uwanna61
Tue Sep 18, 2012 02:49
Forum: Curing chambers and Related Equipment
Topic: Curing chamber problem
Replies: 16
Views: 15363

Nick All good advice from the members. Keep in mind the humidistat is designed to control a small room, what we are using it for is an even smaller space. With that said, I will run my humidistat at a slightly lower setting than what the set point would be. Example, I have had days in the summer whe...
by uwanna61
Fri Sep 14, 2012 01:47
Forum: Curing chambers and Related Equipment
Topic: New Cure Cabinet
Replies: 12
Views: 10208

TSMODIE
Take a few minutes and review the link below, I think you might find a few ideas from other members to help you along with your project.
Wally

http://wedlinydomowe.pl/en/viewtopic.php?t=5317
by uwanna61
Mon Sep 10, 2012 23:15
Forum: Curing chambers and Related Equipment
Topic: How To Build A Home Made Curing Chamber... By Uwanna
Replies: 49
Views: 59382

Nick
They actually make a refrigeration caulk called RTV sealant. The RTV sealant has a better holding property than the standard household caulk does, and you can remove it later if you want. Any hardware store should carry it...
Just a thought.
Wally
by uwanna61
Tue Aug 28, 2012 01:12
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 215863

Hey that`s a pretty cool idea, I like it!
by uwanna61
Tue Aug 28, 2012 00:48
Forum: Other products
Topic: [USA] Wally's Perfected Prosciutto
Replies: 28
Views: 12512

Jan
Sounds like things are coming along with your project! It definitely is worth the wait, post a few picture of the finished product, I'm looking forward to it.

Wally
by uwanna61
Wed Aug 01, 2012 02:24
Forum: Hyde Park
Topic: You are invited to share the means of your livelihood.
Replies: 72
Views: 51069

Wow fresh made bagels with a thin slice of prosciutto, yummoo! :razz:
by uwanna61
Tue Jul 10, 2012 00:26
Forum: Hyde Park
Topic: Finding Your Favorite Recipes - Index and Reference Links
Replies: 7
Views: 2968

Ross
I agree I have made several of Stan`s recipes! I`m confused about the cardamon, red or black? The cardamon I have is a light brown. Are there different types of cardamom?
by uwanna61
Sun Jul 08, 2012 20:16
Forum: Dry Cured Meats and Sausages
Topic: [USA]Salamini Italiani Alla Cacciatore
Replies: 26
Views: 29877

Dave
I think it might be a premature cut, salami not fully dry. I will check it in another week and see what happpens.

Wally
by uwanna61
Sun Jul 08, 2012 19:57
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 315231

Ross
I have made several recipes from the WD site and I agree fantastic! Try the Italian sausage recipe! I made 5lbs of Italian & 5lbs of the jalapeno sausage for our 4th of July bbq and all the folks were totally satisfied with both sausage!


Wally
by uwanna61
Sun Jul 08, 2012 14:06
Forum: Dry Cured Meats and Sausages
Topic: [USA]Salamini Italiani Alla Cacciatore
Replies: 26
Views: 29877

CW I used a Merlot, my wife is the wine professional in this house, she stocks the shelves, I just pour and enjoy! I would like to add, letting the meat / spice mix set over night is a bonus to this recipe. I`m not impressed with the first picture, here is a second with a close up. Thanks.. http://i...