Search found 186 matches

by two_MN_kids
Fri Jul 25, 2014 13:50
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 129769

Chuckwagon,

Are you retiring Project B2? I don't want too many pokers in the fire. I surely appreciate all the work and knowledge you give to this site. Thank you!

Jim
by two_MN_kids
Fri Jul 25, 2014 13:44
Forum: Hyde Park
Topic: Happy birthday!
Replies: 127
Views: 83210

Thanks everyone, I'm humbled. Had a great day. Chris. I'm game for "one hundred"; hard to believe that the first sixty went so fast. Thanks for all your help lately. I do appreciate it. Ursula, I did enjoy "glorious California sun" all day! But, I did it in Minnesota; near the center of the country,...
by two_MN_kids
Thu Jul 24, 2014 21:34
Forum: Hyde Park
Topic: Happy birthday!
Replies: 127
Views: 83210

Hey Bob and Ray, thanks for the birthday wishes. I'm really enjoying my time today. Nothing in the smoker and nothing in a brine. Went to one of those "Famous" restaurants for lunch! All in all, a great day.

Jim
by two_MN_kids
Sat Jul 12, 2014 12:54
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 214372

@ cogboy : My thought was they were just air pockets. It's possible you are correct, however, fat pieces are visible next to the pockets. Any rendered fat would also need to go somewhere. I've broken sausages before, and always there was a layer of rendered fat between the casing and meat, usually ...
by two_MN_kids
Mon Jul 07, 2014 22:29
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 214372

I think the smoke was on for 6 to 8 hours, but it was a light smoke. And Duck, you are right about the taste improving. The sourness is getting stronger, and the smoke flavor is coming out more. That's after only four or five days.

Hey Shuswap, let me know if you find that thread. I need to tap it!
by two_MN_kids
Mon Jul 07, 2014 21:04
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 214372

"Saddle Bum Smokey Beef Sticks"

Here is a disappointing follow-up to my first attempt at a semi-dried summer sausage. The chub were in the smoker for what seemed a very long time. As I was not overly concerned about them drying out, I left them to continue baking after the smoke was finished. They were in the smoker with heat for ...
by two_MN_kids
Fri Jun 27, 2014 15:49
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 214372

Saddle Bum's Smoky Beef Stick

I know this is a step or two behind everyone else, but it's where I'm at and trying to catch up. Last Sunday afternoon I mixed salt and cure #1 with 9# of diced beef and 1# pork back fat. On Wednesday afternoon, I ground, mixed, added F-LC culture, stuffed into 2 ½" fibrous casings, and start...
by two_MN_kids
Thu Jun 26, 2014 15:52
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 86468

Shuswap, I used the Mariansk recipe from his meatsandsausage.com website located here: http://www.meatsandsausages.com/hams-other-meats/breasola . I thought the bags were expensive enough, without the added price of ingredients. It was the easiest product I have made yet! Next up on my list is Lomo ...
by two_MN_kids
Wed Jun 25, 2014 20:43
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 86468

My first attempt at a dry cured Breasola using UMAi, is complete. It lost 40% of its green weight in 25 days. I rinsed the seasoning off with tap water and dried with a clean cloth. Using my VacMaster, I vacuum sealed the UMAi bags. http://i1253.photobucket.com/albums/hh582/two_MN_kids/Breasola--gre...
by two_MN_kids
Wed Jun 25, 2014 20:26
Forum: Sausages
Topic: I Have A Question
Replies: 60
Views: 41165

Thanks for the advise, Chuckwagon. I'll get started on it right away; including pictures!
Jim
by two_MN_kids
Wed Jun 25, 2014 14:23
Forum: Sausages
Topic: I Have A Question
Replies: 60
Views: 41165

Making Saddle Bum's Smoky Beef Stick

Last Sunday afternoon I mixed salt and cure #1 with 9# of diced beef and 1# pork back fat. I planned to grind, stuff, mix, and start fermenting on Thursday morning. Smoking was planned for Saturday morning. Now everything has to be shifted as I will be gone Saturday and Sunday. :sad: To smoke them o...
by two_MN_kids
Fri May 30, 2014 13:43
Forum: Dry Cured Meats and Sausages
Topic: Orange Lonzino
Replies: 27
Views: 22517

Thanks for the reply, Chris. Jean and I discussed the risk, the length of freezer time, and who else might consume it. Once the grandkids were placed into the equation, the choice was simple! My deep-freeze is running at -13° F, and according to CW's link to FSIS standards at http://wedlinydomowe.pl...
by two_MN_kids
Thu May 29, 2014 19:36
Forum: Dry Cured Meats and Sausages
Topic: Orange Lonzino
Replies: 27
Views: 22517

Hi Chris, I've been wanting to ask you if you bother freezing the pork loin to meet the Certified Pork Standards when preparing a loin for Lomo or Lonzino? I picked up a half loin today, and I plan to divide it into two parts. I want to try one of each; I already have two small Breasola drying in UM...
by two_MN_kids
Thu May 29, 2014 16:17
Forum: Smoked pork products
Topic: Smoking Bacon.... Taste like Ashtray
Replies: 18
Views: 19188

Hey STICKSTRING, I use a Bradley Digital six-shelf Stainless Steel smoker. It can be a fussy and tedious endeavor trying to learn the nuances when first getting used to it. The first few loads of sausages I smoked also "tasted like an ashtray." I found that I wasn't drying everything completely befo...
by two_MN_kids
Wed May 14, 2014 22:38
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 86468

Just ordered two styles of UMAi bags to try. One style for 50mm Salumi and the other for larger cuts of meat; perhaps Capicola or Pancetta. Although they are sold right here in town, I opted for shipping them in; it's a 30 mile round trip to that side of town! Looking forward to some new challenges!...