Search found 45 matches

by cathouse willy
Thu Apr 19, 2018 17:28
Forum: Hyde Park
Topic: Top 5 Items You make
Replies: 8
Views: 3749

BACON
classic bratwurst
pastrami
Calabrese salami
bresoala.
I'm always looking for something new to try
by cathouse willy
Mon Apr 16, 2018 04:58
Forum: For beginners
Topic: Protein lined casings
Replies: 25
Views: 6455

When you presoaked your casings did you use chlorinated water? That will kill any mold you sprayed on.
by cathouse willy
Sun Apr 15, 2018 21:13
Forum: For beginners
Topic: Mixing Molded & Unmolded In The Same Cabinet?
Replies: 13
Views: 4141

I think that it would be a constant battle to keep the mold from spreading. I'd take the easy way and case the meat I want mold free in casings or pasted sheets and then peel them.
by cathouse willy
Mon Mar 19, 2018 19:02
Forum: Dry Cured Meats and Sausages
Topic: Salame Crespone
Replies: 14
Views: 4158

That looks very good, It's on my short list of recipes to try however I shut my cureing cab down for the summer so it'll have to wait for next oct. Where do you get your Bactoferm products?Ive been using the mondostart cultures but I'd like to try the bactoferm.
by cathouse willy
Mon Mar 12, 2018 19:51
Forum: Dry Cured Meats and Sausages
Topic: Peperone
Replies: 25
Views: 7170

I have a question re storing the peperone. Vacuum packing means removing the white mold and as they're stuffed in hog casings this is difficult and still leaves some mold behind.What's the best option for wrapping for storage in the fridge?
by cathouse willy
Mon Mar 12, 2018 17:20
Forum: Dry Cured Meats and Sausages
Topic: Peperone
Replies: 25
Views: 7170

" Did you use the FRM 52 culture?"

I used Mondostat 2m for the starter culture and mondostart surface culture for the white mold. They're readily available here.
by cathouse willy
Mon Mar 12, 2018 06:14
Forum: Dry Cured Meats and Sausages
Topic: Peperone
Replies: 25
Views: 7170

Peperone

From my favorite sausage book Charcuterie an all beef lean sausage with not quite enough heat,more next time.

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by cathouse willy
Sat Mar 10, 2018 07:16
Forum: Hardware
Topic: Manual Vertical Suasage Stuffer ?
Replies: 31
Views: 9313

Princess auto has some decent sausage equipment. I have this one,all stainless,metal gears, holds 11 lbs. It's been working well for 4 years.


https://www.princessauto.com/en/detail/ ... -p8376345e
by cathouse willy
Fri Jan 26, 2018 19:47
Forum: Hardware
Topic: Knives
Replies: 11
Views: 3699

My "best" knives are a set of three hand forged knives. They were made in France sometime in the after ww1 at a waterwheel powered shop. The story is interesting I'll add a link to it They're not fancy, a bit ugly really but they take and hold a good edge. http://chronicle.augusta.com/stories/1998/0...
by cathouse willy
Wed Jan 24, 2018 19:42
Forum: Dry Cured Meats and Sausages
Topic: Bacon Recipe?
Replies: 10
Views: 3319

My bacon gets 3 hrs of maple smoke (I like smoke flavor) and then I keep cooking till the it is 145f. Depending on the load this will take another 2 or so hours without any more smoke.
by cathouse willy
Wed Jan 24, 2018 19:10
Forum: Dry Cured Meats and Sausages
Topic: Bacon Recipe?
Replies: 10
Views: 3319

From the Bradley smoker forum,this is my goto recipe. I always skin the belly before curing. Maple Cured Bacon From Tenpoint5 Ingredients: 2 oz. Kosher salt (about 1/4 cup) 2 tsp. Cure #1 (aka pink salt, InstaCure #1, Prague Powder #1) 1/4 C. Maple sugar or packed brown sugar 1/4 C. Maple syrup 5 lb...
by cathouse willy
Mon Dec 04, 2017 21:38
Forum: Dry Cured Meats and Sausages
Topic: storing lonzino
Replies: 2
Views: 1404

Bob,thanks for the reply, I had this nagging feeling about leaving them in the cases so I'm glad I asked.I wasted a few vacuum bags but better that than slimy meat.I removed the casings, wiped them down with vinegar and re bagged them.
by cathouse willy
Mon Dec 04, 2017 04:52
Forum: Dry Cured Meats and Sausages
Topic: storing lonzino
Replies: 2
Views: 1404

storing lonzino

I just pulled 7 lbs of orange lonzino meant for Christmas gifts. I left the casing and the netting on and vacuum packed them.Now I'm wondering if I should have removed the wrappings before I vac pac'd them. What's the group wisdom say on this?
Thanks
Bill
by cathouse willy
Tue Nov 21, 2017 02:56
Forum: Curing chambers and Related Equipment
Topic: meat cabinet
Replies: 32
Views: 11874

Thanks for the compliments, It was in the chamber for 21 days and lost 30% of its initial weight.A lucky first time.
by cathouse willy
Mon Nov 20, 2017 19:32
Forum: Curing chambers and Related Equipment
Topic: meat cabinet
Replies: 32
Views: 11874

More goodies from the meat dryer, a coppa and bresaola. These are "first timers" so I kept them small.Next time I'll do more.


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