I always anticipate a 'stall'-especially in long (over 8 hour) cooks/smokes. I used to get frustrated as I had an expectation of an I.T. getting reached within an hour or so (due to the rising meat & calculating the rate of rise) when the temp would stall for several hours.....grrrr. :mad: On last E...

I picked up ten pounds of lean top round recently. After chilling them well to near frozen, I sliced the lot into approximately 1/8-1/4" wide strips-depending on how distracted I was during the slicing. I decided to make two flavors-a basic black pepper jerky (my son's favorite), and teriyaki. Here ...

Thanks for the explanation of percentages, Ross. Our biggest challenge in creating a variety of homemade breads is to do so without GLUTEN. No shortage of available 'substitute' flours and starches to use, but the challenge is trying to mimic the chew or mouth-feel the gluten provides. Additional in...

LEM or the Grizzly 5lb model.
minimum investment, great return. Both units will do the job quite well.

Kevin

Really? Eating a organ that filters waste from a body? I guess it's all to each his own, because I know I'm not going to have much to do with something that was never attached to a bone. While I do love the rare treat of thin-sliced deer heart sauteed in butter with onions, the unique taste of live...

I'm not a big drinker, but I do enjoy an occasional martini-gin, of course, and so dry that all one needs to do is have a vermouth bottle in proximity to the glass. Sapphire preferred, with two olives. :mrgreen: http://redstandard.org/reasoninrevolt/Bombay_sapphire_milton_glaser.jpg Ironically, I'm ...

Caraway or not, I look forward to seeing these finished!


Kevin

Why is the fat content a "concern"? I suppose there is concern for certain folks who wish to moderate their intake of saturated fat and sodium. I believe Ross was making a point that the relative risks of consuming products containing the anti-caking agent in the cure are relatively minor compared ...

Jeff, I can see the value of one of those controllers, particularly if precise temp management is critical for extended periods (many hours for fermentation, etc). Majority of my poaching requires no more than 30 minutes on the low end, and about 90 minutes for bigger items. Because my needs don't r...

I'm all for making big chubs...10lbs goes quickly in our house.
Maybe I need to 'upsize' my thinking....

Slicing off some mort....

Dang, ButterBean, those beautiful sausages you've made there have INSPIRED me to get back at it! I've not made Olive Loaf-but your shot there reminds me that I need to take some of the many jars of California olives I've packed into the pantry & start adding them to chubs. That Krakowska looks simpl...

Ray, so long as you can get an accurate DIAL thermometer, you should be in great shape. The long-stemmed Taylor dial thermometer I use through the poacher top tested out to be fairly accurate (boiling water test).

Kevin

That CB looks perfect Kevin! Have you also found that letting it nap a few days in the refrigerator improves the taste a lot? Thanks, Bubba! I've found with certain meat products, the additional rest time in the fridge really helps both the taste & the texture. Stronger smokey flavors seem to mello...

I picked up several large pork loins a few weeks ago and finally had a chance to prep some to make more canadian bacon. First thing to was to cut up manageable sections on the long loin pieces, trim off some of the fat & silver skin. I could've spent much more time trimming off most of the fat, but ...

I only hope and pray that no one dredges up any of MY history from a quarter century ago (or more!). :oops: I'm a big believer in NOT sitting on the Judgement throne. Lord knows, I NEED forgiveness. As Christ Himself put it: "Do not judge others, and you will not be judged. Do not condemn others, or...