Search found 267 matches

by nuynai
Fri Mar 18, 2016 11:47
Forum: Dry Cured Meats and Sausages
Topic: Len Poli Sopressata recipe
Replies: 17
Views: 8250

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.
by nuynai
Thu Mar 17, 2016 19:48
Forum: Dry Cured Meats and Sausages
Topic: Len Poli Sopressata recipe
Replies: 17
Views: 8250

Bactoferm LHP, as per his recommendation.
by nuynai
Thu Mar 17, 2016 15:34
Forum: Dry Cured Meats and Sausages
Topic: Len Poli Sopressata recipe
Replies: 17
Views: 8250

Len Poli Sopressata recipe

Hello everyone. I'm doing the above and it calls for incubating at 85 degrees for 15 hrs. Is this necessary or just to shorten cure time. Being a novice, just starting, I want all the help I can get to do it right and not get sick. Thanks in advance. PS- the area I'm using for drying/ curing is arou...
by nuynai
Thu Mar 17, 2016 15:06
Forum: Smokehouses. Construction and Maintenance.
Topic: SS racks
Replies: 4
Views: 3314

Sausage Maker has some chrome- sausagemaker.com/Chrome-Drying-Racks-p/23-1028.htm
Also check out Home Depot or Lowe's. Don't know exactly what you're looking for. Best thing is Google it and see what comes up. Good luck.
by nuynai
Tue Mar 01, 2016 13:18
Forum: Dry Cured Meats and Sausages
Topic: Salame di Sativa
Replies: 13
Views: 10889

I can see a new criminal charge. DUIS- Driving Under Influence of Salame.
by nuynai
Wed Feb 24, 2016 15:51
Forum: Hyde Park
Topic: Boar meat
Replies: 9
Views: 4845

FYI, from what I've read on TXBoars, some guys will never kill a adult male for the reasons mentioned but others say the best meat they have had from feral swine is from big, old boars. Wish I could speak from experience but they're not in NY yet.
by nuynai
Sat Feb 20, 2016 14:00
Forum: Hyde Park
Topic: Boar meat
Replies: 9
Views: 4845

Here's a site that is all about hunting wild swine- .texasboars.com/phpBB2/. It's free to join and they have a section on cooking. You may want to join and post any questions there.
by nuynai
Sun Feb 14, 2016 13:32
Forum: Dry Cured Meats and Sausages
Topic: Len Poli's dry cured coppa recipe
Replies: 4
Views: 2904

Thanks for all the replies. Proceeding forward. I figured the 8/4/1 was for flavoring but never hurts to ask the experts.
by nuynai
Thu Feb 11, 2016 15:53
Forum: Dry Cured Meats and Sausages
Topic: Len Poli's dry cured coppa recipe
Replies: 4
Views: 2904

Len Poli's dry cured coppa recipe

I'm going to try dry curing meat and am starting with the above. Following the instructions, I see at step 6, there is a 8/4/1 ratio of ingredients. Is this necessary to finish the product properly or just for flavoring. I've got my own list of flavorings for various sausages, etc., that I'm satisfi...
by nuynai
Sat Dec 26, 2015 02:37
Forum: Smokehouses. Construction and Maintenance.
Topic: upright freezer into a smoker
Replies: 7
Views: 6767

Here's several I found on google. Good luck, hope it helps. thiswesternlife.com/reuse-old-refrigerator-freezer-turns-smoker/ www.ehow.com › Home https://www.youtube.com/watch?v=YggTbDhCZxE https://www.youtube.com/watch?v=xHJlBLYGNcs smokingmeatforums.com/t/134418/turning-old-woods-upright-free...
by nuynai
Fri Oct 09, 2015 15:13
Forum: Sausages
Topic: Stuffing problem
Replies: 6
Views: 3468

Thanks, BK, sounds good. Much appreciated.
by nuynai
Fri Oct 09, 2015 14:27
Forum: Sausages
Topic: Stuffing problem
Replies: 6
Views: 3468

Thanks, NF. I'm searching food safe adhesives. Figure I'll get several same stuffing tubes, cut them and seal them together, forming one long piece that will handle a lot more casings. I only use the small tubes for beef/ venison sticks but the time saved making them would be worth the cost, as they...
by nuynai
Fri Oct 09, 2015 11:59
Forum: Sausages
Topic: Stuffing problem
Replies: 6
Views: 3468

That's it. I'd like just figure out away to get more casings onto the tube, not continually stopping and repeating the chore.
by nuynai
Thu Oct 08, 2015 18:13
Forum: Sausages
Topic: Stuffing problem
Replies: 6
Views: 3468

Stuffing problem

Hello everyone. The problem I'm having is, I've got a 5lb stuffer from Sausage Maker that I use to make my beef sticks. The tube is a standard length but it becomes a pain to continually run out of casing, waste time and start over again. Any ideas would help. I'm thinking of just let it run the len...
by nuynai
Fri Sep 25, 2015 18:02
Forum: Dry Cured Meats and Sausages
Topic: Culatello
Replies: 40
Views: 26584

Just wondering if it would help to cover the exposed area with bacon or softened lard to slow the dehydration process and avoid the drying of it too fast. Thanks.