Search found 567 matches

by LOUSANTELLO
Thu Mar 07, 2019 13:58
Forum: Dry Cured Meats and Sausages
Topic: It's been a while
Replies: 17
Views: 3322

Re: It's been a while

Man, sorry I haven't replied. For some reason, I am not getting email notifications. I'm still trying to figured out this new forum,,,just when I was finally getting used the old one. I checked my settings and I should be getting email notifications, but I'm not.
by LOUSANTELLO
Thu Mar 07, 2019 13:56
Forum: Dry Cured Meats and Sausages
Topic: It's been a while
Replies: 17
Views: 3322

Re: It's been a while

Wow! That's quite the production. Looks like you never rest! BTW how is that batch made without starter cultures? I decided to make one batch without the use of starter cultures. I still used a cure along with the same dextrose. The only thing I changed in the recipe was the removal of 007 and the ...
by LOUSANTELLO
Thu Mar 07, 2019 13:45
Forum: Dry Cured Meats and Sausages
Topic: It's been a while
Replies: 17
Views: 3322

Re: It's been a while

Gees Lou that's a lot of stuff! Those dry Italian- are you pressing them by hand? How would you compare the pepper paste to the dried red pepper? The Italian 24mm are not pressed. The photo below are the soppressata done in a 55-60 to 60-65mm beef middle, For a while, I used to wait about 10 days t...
by LOUSANTELLO
Sun Mar 03, 2019 17:13
Forum: Dry Cured Meats and Sausages
Topic: It's been a while
Replies: 17
Views: 3322

It's been a while

Well, It's been while since I posted, But I wanted to let you know that I haven't stopped making cured meats. Thanks for all of your help. Attached are some photos with explanations for each. https://imagizer.imageshack.com/v2/640x480q90/921/ETfLLp.jpg Culatello hung 6 months ago https://imagizer.im...
by LOUSANTELLO
Wed Feb 27, 2019 12:38
Forum: Curing chambers and Related Equipment
Topic: Humidity / Temperature Combo Controller
Replies: 4
Views: 1478

Re: Humidity / Temperature Combo Controller

On the Auber side, here's the best way to do it. The HD-220-W is a wifi humidity and dehumidify unit. If you don't need wifi, the model is an HD-220 For Heating and cooling, they TD420P is a dual temp unit. Unfortunately they do not make this available in a wifi unit. Make sure to calibrate all of y...
by LOUSANTELLO
Fri Feb 08, 2019 12:57
Forum: Hyde Park
Topic: Business License/Wholesale Issues
Replies: 4
Views: 1650

Re: Business License/Wholesale Issues

3 things. Wholesalers don't want to deal with individual people coming in to buy small quantities. There's a cost involved when dealing with that. Secondly, if a butcher found out that a wholesaler was chopping his nuts off by selling direct, there would be a real good chance the butcher would boyco...
by LOUSANTELLO
Fri Jan 04, 2019 17:07
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 5956

I ordered the tray
by LOUSANTELLO
Fri Jan 04, 2019 16:18
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 5956

Going for the maze. I heard they are great. For 29.00, it`s certainly worth a shot before spending more for an outboard unit and drilling stainless steel
by LOUSANTELLO
Fri Jan 04, 2019 15:02
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 5956

Is the cold smoking at that point strictly for flavor? I assume the curing is already done in the refrigerator? No need for weight loss? Suggested storage and shelf life?
by LOUSANTELLO
Fri Jan 04, 2019 05:33
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 5956

I guess they still call it "lox". Nova Lox: This lox, which comes from Nova Scotia, is actually cold-smoked after the curing or brining process. Gravlax: Gravlax is the Scandinavian preparation of lox, where lots of fresh dill and spices such as juniper berries and pepper, as well as some liquor suc...
by LOUSANTELLO
Fri Jan 04, 2019 05:21
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 5956

Nova is cured then cold smoked. I bought the pk-100 already and ordered an A-Maze-N. It will be here Saturday. I smoked some ribs today and they turned out way too smokey for me. Im debating how much smoke I really want to give this salmon. I did not use any of the PS mixes
by LOUSANTELLO
Fri Jan 04, 2019 02:15
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 5956

I`m going to cold smoke some lox on saturday. As ling as I am under 65F, does it matter whether it`s 45f or 60f? How long do you suggest just for a mild smoke?
by LOUSANTELLO
Wed Jan 02, 2019 16:36
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 5956

Update: I called Jeff at PS and he was very helpful on the phone. He did point out not to expect the unit to get much higher than 225F which I think I am fine with. I may consider modifying it for an outboard pellet and definitely an outboard cold smoker like a Big Kahuna. Jeff thought it would be a...
by LOUSANTELLO
Tue Jan 01, 2019 02:34
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 5956

Im liking that pk100. They are 1.5 hoirs from me. I will call them on wednesday
by LOUSANTELLO
Mon Dec 31, 2018 21:36
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 5956

That`s why I`m thinking a heat coul with an outboard controller. Am I covered?