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- by uwanna61
- Thu May 03, 2012 02:38
- Forum: BBQ
- Topic: [USA] Simple Pulled Pork
- Replies: 9
- Views: 8679
Kevin
That pulled pork looks awsome bud! Man you have me thinking now, maybe this weekend!!

- by uwanna61
- Thu May 03, 2012 02:32
- Forum: Other products
- Topic: [USA] Wally's Perfected Prosciutto
- Replies: 28
- Views: 14432
Hey Jan I would work with a pork shoulder on 1st attempt, this way you won`t invest a large amount of money in a large ham leg. A prosciutto is truly made from the hog`s rear leg, as mentioned I would recommend the smaller picnic shoulder for practice. The ham I posted was in fact a picnic and I bon...
- by uwanna61
- Tue May 01, 2012 02:29
- Forum: Other products
- Topic: [USA] Wally's Perfected Prosciutto
- Replies: 28
- Views: 14432
Hey Bubba Thanks for the complement, I truly appreciate it! When I mixed all ingredients together it had an amazing scent. Next time I will rub in a bit more pepper to the mix. I sliced a piece that had a few flakes of pepper on it and it stood out with flavor. I also tried to slice the Prosciutto w...
- by uwanna61
- Tue May 01, 2012 01:59
- Forum: Other products
- Topic: [USA] Wally's Perfected Prosciutto
- Replies: 28
- Views: 14432
Hey Ross
Yeah I was surprised at the flavor, came out really well! I used a maple dark sugar with fresh ground juniper barriers and black pepper and of course salt & cure #2.
Wally
- by uwanna61
- Tue May 01, 2012 01:01
- Forum: Other products
- Topic: [USA] Wally's Perfected Prosciutto
- Replies: 28
- Views: 14432
Hey all CW you asked what was next on my agenda? Well last night I sliced into one of two Prosciuttos that I made back in early February. Although I cannot claim this to be a "Parma Italian prosciutto ham" which can take up to 12 - 16 months to complete, this is a quicker American type prosciutto, w...
- by uwanna61
- Sun Apr 29, 2012 22:50
- Forum: For beginners
- Topic: (Question About) Sopressata
- Replies: 8
- Views: 11856
Hello all Just made a successful (2 week ago) batch of Soppresata and I have to say, this soppressata turned out fantastic! I did use the Recipe from http://www.wedlinydomowe.com/sausage-recipes/soppressata and made a double batch at a total of 4.4lbs, it made 3 at 12" long salami`s using the 61mm p...
- by uwanna61
- Tue Apr 17, 2012 02:23
- Forum: Hyde Park
- Topic: TALL TALES
- Replies: 88
- Views: 64856
Duck
You don`t by any chance wear a ten gallon hat with two shiny side arms on your hip do you? Damn you`re writing / story telling reminds me of another feller on this site. hmmm let me think who that might be!
Wally
- by uwanna61
- Mon Apr 16, 2012 01:33
- Forum: Smoked pork products
- Topic: PHOTO GALLERY of Smoked Pork Products
- Replies: 98
- Views: 70975
Hey all Been a while since my last dry cured salami, so I wanted to share a snap shot of my Soppressata and Prosciutto curing in the fridge/incubator. Sliced the soppressata this evening and its good stuff, good spice blend with a little kick of heat. Wally http://i1220.photobucket.com/albums/dd458/...
- by uwanna61
- Thu Mar 29, 2012 02:01
- Forum: Microbiology of meat and products
- Topic: Question about Semi-Dry Landjager - Marianski Book
- Replies: 17
- Views: 20857
Checkerfred I will go out on a limb here and try to help out. 1st I have used LHP culture probably more than any other culture. LHP is the preferred culture for small diameter fast fermented sausages like a pepperoni, and yes, the fermentation stage will vary from 1 culture to another. I would recom...