Search found 67 matches

by muxmun
Sat Mar 24, 2018 17:21
Forum: Hyde Park
Topic: Sourdough Starter
Replies: 0
Views: 4093

Sourdough Starter

Some time ago I came across a way to make a sourdough starter using BLC-007 or SPX or something. I've searched for the post with no luck. Maybe it was contained in a thread.
Would appreciate a link or info if anyone has done this.

Thanks. charlie
by muxmun
Fri Mar 23, 2018 16:26
Forum: Dry Cured Meats and Sausages
Topic: Saucisson Sec for Everyone
Replies: 25
Views: 12889

Thanks Red
I never thought about checking there. Like all the moderators here and everyone else participating here, I thank you all a bunch. This is a great siite for learning and info.

charlie
by muxmun
Fri Mar 23, 2018 04:50
Forum: Dry Cured Meats and Sausages
Topic: Saucisson Sec for Everyone
Replies: 25
Views: 12889

Red
I'm still new at this so my question is, what is class 1 pork? Would that be like a pork loin?

I plan on mixin this up next week and will get some ph readings along the way

Thanks...charlie
by muxmun
Wed Mar 21, 2018 15:29
Forum: Announcements
Topic: New Forum
Replies: 2
Views: 2820

Thanks a bunch for what you do here Bob. I truly appreciate it and quite sure all do as well. :mrgreen:
by muxmun
Sun Feb 25, 2018 18:24
Forum: Hyde Park
Topic: R.I.P Chuckwagon
Replies: 18
Views: 8337

I have read many posts by Chuckwagon on this forum. Great information. Great recipes. Great person.

I will miss him.
by muxmun
Fri Feb 09, 2018 15:34
Forum: Hyde Park
Topic: What to do with my Coppa
Replies: 6
Views: 2949

Thanks Bob Yes, forgot to mention I will be gone a month for sure and maybe 2. I can Vac it it and put in the fridge. When I get home then what? Add the remaining spice rub and cure in the chamber? I should have asked questions here before I made this with regard to the salt. Maybe it should be soak...
by muxmun
Fri Feb 09, 2018 15:05
Forum: Hyde Park
Topic: What to do with my Coppa
Replies: 6
Views: 2949

This is the recipe I used found here on WD site. https://www.meatsandsausages.com/hams-other-meats/coppa My chamber is not set up with any auto venting so I don't think that is an option. So for now my 18 days are up and its time to rinse it off and put on some spice. Its in a ziplock freezer bag. N...
by muxmun
Fri Feb 09, 2018 01:21
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 30271

Thanks for the response guys. Bob, Ill check that video out and hope its better next time.
Thx all
by muxmun
Fri Feb 09, 2018 01:00
Forum: Hyde Park
Topic: What to do with my Coppa
Replies: 6
Views: 2949

What to do with my Coppa

Hey all.

I have a coppa that is just now ready for the curing chamber but I have been called out to work which I did not expect. Leaving the state for Tx where I am sure to find good BBQ.

What to do with this? Throw it out?? Freeze it??

Any guidance would be appreciated.

Thanks charlie
by muxmun
Wed Feb 07, 2018 17:15
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 30271

Got my Baleron done thanks to Red and others here. It came out well and tastes very good. I watched many videos of how to cut the coppa from the Butt, but when it came time to do it I was lost. I don't think I got the whole thing as it seems rather small. Anyway it was fun to do and helped to build ...
by muxmun
Sun Jan 28, 2018 15:10
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 375289

Me Too. I made 10 lbs of Brats a few days ago. Took most of the day and I was shot.

I'm going to check my Iron!!! :idea:
by muxmun
Wed Jan 10, 2018 23:04
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 30271

Red. Thanks. I would really like to give this a go but a few questions as I am still quite the novice. 1. The salt and cure #1 are percentage of the total weight? 2. You said equilibrium curing. Should these cures be mixed with water? 3. Can a collagen casing be used in stead of a beef bung? size? 4...
by muxmun
Wed Dec 13, 2017 02:38
Forum: Hyde Park
Topic: Protein lined casings 38-50 mm
Replies: 12
Views: 5478

jcflorida. Thanks. I'll give those a try

charlie
by muxmun
Sat Oct 28, 2017 21:01
Forum: Hyde Park
Topic: Protein lined casings 38-50 mm
Replies: 12
Views: 5478

Yes indeed. The right collagen casing may work. I might give it a try.

Thx

charlie
by muxmun
Sun Oct 22, 2017 17:57
Forum: Hyde Park
Topic: Protein lined casings 38-50 mm
Replies: 12
Views: 5478

Thanks for the input Red. I'll give it a go. I'm still pretty new to this. I have only made one cured salami and the results were somewhat OK. Thanks to all of you on this board, the learning curve is not quite straight up. :grin:

charlie