Search found 67 matches

by muxmun
Sat Oct 21, 2017 20:03
Forum: Hyde Park
Topic: Protein lined casings 38-50 mm
Replies: 12
Views: 5478

Bob, Thanks. The reason I was pursuing this, is that a couple of markets I go to have these smaller diameter salami's that are wrinkled like they were protein lined. I was thinking that it might shorten my curing time with the smaller diameter. Reason being I sometimes have to leave my place for wor...
by muxmun
Sat Oct 21, 2017 19:15
Forum: Hyde Park
Topic: Protein lined casings 38-50 mm
Replies: 12
Views: 5478

Protein lined casings 38-50 mm

I have been searching for 38 to 50 mm proten lined casings but have come up short.
Anyone have a source for this?

Maybe not the right place to post :sad:

Thanks...charlie
by muxmun
Sat Apr 01, 2017 14:48
Forum: For beginners
Topic: First Salami Done
Replies: 7
Views: 3675

Red. Thanks for the encouraging words. The big reason it came out OK is from the help of all from this forum. Thanks for the info too on the loin vs butt.

Thanks all..Hope to start another salami soon.

Mux
by muxmun
Fri Mar 31, 2017 22:20
Forum: For beginners
Topic: First Salami Done
Replies: 7
Views: 3675

Thanks guys. I think I got a little too much fat in this. My pork butt did not have quite enough good lean so in went some meat that was a bit more to the fat side as well as the back fat that the recipe called for. I'm wondering if say a pork loin would work just as well if your just trying to get ...
by muxmun
Fri Mar 31, 2017 21:36
Forum: For beginners
Topic: First Salami Done
Replies: 7
Views: 3675

Yes I did. Maybe too much as it got pretty heavy in the 3rd week or so and I was instructed here to brush the excess off and I lowered the temp somewhat.

mux
by muxmun
Fri Mar 31, 2017 16:28
Forum: For beginners
Topic: First Salami Done
Replies: 7
Views: 3675

First Salami Done

Thanks for all the help here. I made the Salami Finocchiona around Christmas Time. I had a problem with the PH at first because I did not put in enough sugar so it took a bit longer to reach 5.2 PH. Thanks all for the help on that. Anyway, into the chamber for about 6 weeks. Lost about 44 % weight. ...
by muxmun
Fri Feb 03, 2017 18:37
Forum: Hardware
Topic: A-Mazen-smoke tube
Replies: 5
Views: 3314

I have the smoke tube and use it a lot. With just the tube I smoke cheese and I also use it when I put almost anything on the grill. ribs, pot roast, pork roast etc. I have a pellet grill and the tube gives that extra bump of smoke that I otherwise don't get. I hope to use it for cold smoking meat s...
by muxmun
Sun Jan 29, 2017 23:32
Forum: Sausages
Topic: German sausage with a Polish spin
Replies: 6
Views: 3074

WOW!!! I am totally impressed!! I have a green mountain pellet grill and will try this as soon as I get the time. Thx for sharing Sleebus
by muxmun
Sun Jan 29, 2017 23:21
Forum: Hyde Park
Topic: There is hope for us meat mongers
Replies: 5
Views: 3764

I cut the carbs out of my diet and went to more high protein diet. First thing that happened is my heartburn that I have had for the last 30 years went away. No more tums. Second thing is almost 20 pounds came off fairly fast. its nice not to have to pop Tums everyday. :grin:
by muxmun
Tue Jan 17, 2017 16:20
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 415351

Welcome Sleebus. I'm kind of new here myself and there is just a ton of information and help here. Wish my fist try was like yours but I think I am getting better!!
Good job! :grin:
by muxmun
Mon Jan 09, 2017 20:18
Forum: Microbiology of meat and products
Topic: Surface mold starter question
Replies: 20
Views: 8396

Red
Thanks for the advice. It came right off. So far so good. This board and all its members are of incredible help.

Thx

charlie
by muxmun
Mon Jan 09, 2017 17:46
Forum: Microbiology of meat and products
Topic: Surface mold starter question
Replies: 20
Views: 8396

Red In your post you mentioned a heavy coat of white mould is not desirable. My Salami Finocchiona has been in the chamber for 13 days including fermentation. It appears there is a heavy coat but I am unsure. If in fact it is so, would it be wise to wipe most of it off?? I'm running temp of 57F and ...
by muxmun
Sat Jan 07, 2017 15:38
Forum: Dry Cured Meats and Sausages
Topic: Air speed for drying
Replies: 17
Views: 6979

Along this same thought, I am using a small ceramic type heater with a low fan speed. Its pretty cold in my shop so it runs a lot it seems but just for 15 seconds or so. Anyone think that may be too much?
thanks...charlie
by muxmun
Mon Jan 02, 2017 02:57
Forum: Dry Cured Meats and Sausages
Topic: Beginner might have a PH problem
Replies: 30
Views: 10188

http://imageshack.com/a/img922/7255/mOmlJa.jpg

http://imageshack.com/a/img921/2464/5ksEMI.jpg

Probably not the right way to do this. I need to figure how you guys imbed these in the post.
by muxmun
Mon Jan 02, 2017 02:15
Forum: Dry Cured Meats and Sausages
Topic: Beginner might have a PH problem
Replies: 30
Views: 10188

Hey..thx guys. I've started to bring the temp and humidity down according to the recipe. I've looked at how to post pics and just as soon as I figure it out I'll do it. I'm finding it hard to wring my hands and roll up my sleeves at the same time. I thing I'm a worry wart. :grin: Thanks for the supp...