Search found 361 matches

by uwanna61
Sun Jul 08, 2012 13:40
Forum: Curing chambers and Related Equipment
Topic: Remote temperature sender
Replies: 10
Views: 5636

I never submerge the Meat probe in water to clean it, rather clean it with a moist cloth
Ditto on that! I learned this the hard way, had to buy a second prob. Good info Bubba..
Wally
by uwanna61
Sun Jul 08, 2012 01:37
Forum: Smoked pork products
Topic: Whole Hog
Replies: 19
Views: 9626

Col
Don`t get any better, good food and good friends.. Nice work bud!
by uwanna61
Sun Jul 08, 2012 01:06
Forum: Hyde Park
Topic: "Angry Bird" Hot Dogs
Replies: 7
Views: 3007

4th: When you stuff, stuff gently so as not to break the peppercorns.
:shock:

CW
I think the Duck has lost it, to much pink salt for him :wink:
by uwanna61
Sun Jul 08, 2012 00:59
Forum: Smoked pork products
Topic: Whole Hog
Replies: 19
Views: 9626

The pork looks delicious but I'm interested in the BLL tree :razz:
by uwanna61
Sun Jul 08, 2012 00:54
Forum: Sausages
Topic: [USA] "Longrider's Latigo"
Replies: 3
Views: 3430

a whopping 9 cloves of garlic to ten pounds of meat and fat.
Wow I`m perspiring just thinking about all that garlic! :razz:
The paprika, pepper and garlic has my attention! I just might give this a test run. Thanks..
Wally
by uwanna61
Sun Jul 08, 2012 00:46
Forum: Curing chambers and Related Equipment
Topic: Remote temperature sender
Replies: 10
Views: 5636

Crustyo I just ordered one of these today. Not sure, I typically hover around my smoker like it was a newborn or something while things are cooking. My wife has mentioned I should put my recliner out in the yard. Who knows, it would be nice while watching the game on the tube, and knowing what`s goi...
by uwanna61
Sun Jul 08, 2012 00:37
Forum: Dry Cured Meats and Sausages
Topic: [USA]Salamini Italiani Alla Cacciatore
Replies: 26
Views: 30582

Here is an update of my Italian salami project. The salami has lost approximately 35% of its weight over a span of 25 days. Now for the taste test, good flavor definitely can taste the wine, next batch I will add a little extra cracked pepper, I like pepper in my salami. This salami reminds me of a ...
by uwanna61
Sat Jul 07, 2012 03:50
Forum: Smoked pork products
Topic: Whole Hog
Replies: 19
Views: 9626

Sounds like you folk are in for a good party and bbq, enjoy!
by uwanna61
Sat Jul 07, 2012 03:39
Forum: Smoked pork products
Topic: Whole Hog
Replies: 19
Views: 9626

Col Big Guy
That`s what I call some major grilling.Will the BLL tree be serving in the afternoon?
Wally
by uwanna61
Wed Jul 04, 2012 04:07
Forum: Technology basis
Topic: Testing cultures before use
Replies: 9
Views: 4868

Ross I had a batch of culture that was out dated 6 months from the date I purchased it! I made a batch of semi cured pepperoni, not realizing the culture was dated back 7 months from date of purchase, and the pepperoni went south. It was a small batch and I`m sure it was the culture. The pepperoni c...
by uwanna61
Sun Jul 01, 2012 16:35
Forum: Hyde Park
Topic: Happy Canada day
Replies: 8
Views: 2568

Well ok, I think I would be pretty hungry by then and have to turn around :roll: Have fun and enjoy your day!

Wally
by uwanna61
Sun Jul 01, 2012 16:09
Forum: Hyde Park
Topic: Happy Canada day
Replies: 8
Views: 2568

Col
Please give me your address, if I get on the trans Canada, which is about 40 min from here, I should be there around supper time. :razz:
by uwanna61
Sun Jul 01, 2012 16:04
Forum: Other products
Topic: Drying Pancetta
Replies: 15
Views: 12848

Jerbear If I may suggest, I would recommend maintaining a consistent drying temp/humidity. As story28 suggested with the temperatures less than 60 degrees, this is a good target to maintain during the drying stage. As for alternating back and forth between drying areas between night/day, my first th...
by uwanna61
Mon Jun 25, 2012 22:03
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 117219

CW
I don`t know how you do it, I have a hard time keeping my files in order on my home PC.
Thanks for the explanation and keeping the site up and tidy... :razz:
Wally
by uwanna61
Mon Jun 25, 2012 21:50
Forum: Dry Cured Meats and Sausages
Topic: [USA]Salamini Italiani Alla Cacciatore
Replies: 26
Views: 30582

Hey all
White mold is coming along as planned, I`m thinking in a few more days they should be fully covered.
Wally
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