Search found 266 matches

by nuynai
Sat Aug 13, 2016 19:04
Forum: Sausages
Topic: Tom Thumb
Replies: 8
Views: 3931

Thanks, BB. Being from Polish descent, I'll be happy to try things like that and raised by depression era parents, like my Father said, "You'll be surprised what you'll eat when you're hungry enough". Thanks.
by nuynai
Sat Aug 13, 2016 15:48
Forum: Sausages
Topic: Tom Thumb
Replies: 8
Views: 3931

From the show, I got the impression it had foul odor once done. Also, they seemed to cook vegetables in it for flavor.
by nuynai
Tue Jul 26, 2016 13:35
Forum: Sausages
Topic: More turkey/pork sausages!
Replies: 8
Views: 3814

Red, can you explain the reason for poaching in the process.
by nuynai
Mon Jul 04, 2016 19:13
Forum: BBQ
Topic: A 19 pound brisket this time
Replies: 5
Views: 3102

May want to check out these sites for advice- .pbs.org/food/features/bbq-with-franklin-episodes/, http://barbecuebible.com/barbecue-university/. It's more BBQ than here. Rules seem to be 165 IT, than wrap, go to IT 195/ 205, than place in towels into cooler, which works for retaining heat and cold, ...
by nuynai
Wed Jun 29, 2016 13:32
Forum: Dry Cured Meats and Sausages
Topic: Adding Culture
Replies: 10
Views: 4023

Poli's Sopressata di Calabria
by nuynai
Wed Jun 29, 2016 12:43
Forum: Dry Cured Meats and Sausages
Topic: Adding Culture
Replies: 10
Views: 4023

6 lbs.
by nuynai
Wed Jun 29, 2016 12:26
Forum: Dry Cured Meats and Sausages
Topic: Adding Culture
Replies: 10
Views: 4023

1 1/2 tbs dextrose, 1/8 tsp bactoferm LHP in distilled water
by nuynai
Tue Jun 28, 2016 15:03
Forum: Dry Cured Meats and Sausages
Topic: Adding Culture
Replies: 10
Views: 4023

Sausage. Cure was #2 and didn't get sick. No cure chamber, just air dried in basement. Was very tasty but needed to chewed for awhile. Don't eat much dry cured, so don't know if that's normal. Coppa was done same way and once done, had a taste of fine aged cheese. Len Poli's recipes. Thanks.
by nuynai
Tue Jun 28, 2016 14:49
Forum: Dry Cured Meats and Sausages
Topic: Adding Culture
Replies: 10
Views: 4023

Did some dry cured meats. 1/2 was red, perfect color, other 1/2 was gray color. All tasted good but one was less visually appealing.
by nuynai
Tue Jun 28, 2016 14:19
Forum: Dry Cured Meats and Sausages
Topic: Adding Culture
Replies: 10
Views: 4023

Anyone ever use a spray bottle to more evenly distribute the starter cultures. The small amount called for seems it would be tough to distribute it on the amount of meat involved. I figure even if diluted with water, it would cover a greater area, therefore getting more meat in contact with the star...
by nuynai
Mon Jun 06, 2016 16:12
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 308530

I remember this discussion awhile ago. Remember my post was, that soon, we'd be in the woods like moonshiners making our products, due to government regulations. Guess commercial producers are worried about competition, as our products are much better than mass produced.
by nuynai
Sat Jun 04, 2016 12:29
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 308530

For those interested, here's a series that was on our local PBS station. Enjoy.


http://www.pbs.org/food/features/bbq-wi ... -episodes/
by nuynai
Sat May 28, 2016 12:18
Forum: Dry Cured Meats and Sausages
Topic: Guava wood
Replies: 7
Views: 4113

Here's what I got from a site re guava wood.

Guava
Flowery fruity taste.
Good for all meats,

This is the site if anyone is interested.

https://grillinfools.com/blog/2009/04/0 ... t-depends/
by nuynai
Mon May 09, 2016 12:21
Forum: Dry Cured Meats and Sausages
Topic: Whole Muscle Fermentation
Replies: 4
Views: 3521

While on the topic of whole muscle, does the silver skin on wild game meat affect the absorption of cures and bacteria or should it be removed prior. Thanks..
by nuynai
Fri Mar 18, 2016 11:47
Forum: Dry Cured Meats and Sausages
Topic: Len Poli Sopressata recipe
Replies: 17
Views: 7458

Thanks Guys. Guy I know does what his relatives from Italy do. No cure, no high temp, just hangs it in his basement but I not that trusting. My brother calls it, analysis paralysis. I call it being cautious.