Search found 430 matches

by Kijek
Tue Jan 16, 2018 03:21
Forum: Hardware
Topic: Moisture Meter
Replies: 4
Views: 1478

Wouldn't a product really help you out with both AW & PH

https://www.amazon.com/Tester-Famecame- ... meter+soil
by Kijek
Tue Jan 16, 2018 03:19
Forum: Dry Cured Meats and Sausages
Topic: Is this mold ok?
Replies: 15
Views: 5720

You recommended it before, I'm sold, going to book store tomorrow and getting one.
by Kijek
Tue Jan 16, 2018 02:51
Forum: Dry Cured Meats and Sausages
Topic: Is this mold ok?
Replies: 15
Views: 5720

I learn something new everyday in here.
Once again Bob K to the rescue, I think we need to change your name to "Professor" :lol:
by Kijek
Tue Jan 16, 2018 01:36
Forum: Dry Cured Meats and Sausages
Topic: Is this mold ok?
Replies: 15
Views: 5720

Reddal mentioned about the opening the chamber door every now then, is that the wrong thing to do?

Do you want outside air to circulate in?
by Kijek
Tue Jan 16, 2018 01:27
Forum: Hardware
Topic: Moisture Meter
Replies: 4
Views: 1478

Moisture Meter

I did some searching and didn't find any threads and or post that talked about a moisture meter. So, I have a moisture meter that I use to check the moisture of my fire wood. Would a meter like that one, or perhaps another type of moisture be a good tool to have to check the moisture in your meats t...
by Kijek
Mon Jan 15, 2018 19:15
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 26576

I use beef bung when I make my coppas, you don't have to soak them, however, I find that soaking them overnight with a little lemon helps to soften the casing up and make it better to work with. I have also, cut mine in two pieces before to use with two small pieces of meat. As far as finding and cu...
by Kijek
Mon Jan 15, 2018 17:38
Forum: Recipes from around the world
Topic: Recipe Section vs Polish Section
Replies: 2
Views: 1190

Well thanks again Bobk, very interesting reading and I went on to look at some pictures, very nice.
Now I know
by Kijek
Mon Jan 15, 2018 17:11
Forum: Recipes from around the world
Topic: Recipe Section vs Polish Section
Replies: 2
Views: 1190

Recipe Section vs Polish Section

I was jumping around reading different threads, when I noticed or figured out that there are two sections for recipes One coming from this webs site and the other from a polish site. Are these two web sites actually the same site, only one is in polish and are the recipes on the polish listed in her...
by Kijek
Sun Jan 14, 2018 20:16
Forum: Dry Cured Meats and Sausages
Topic: Humidity & Case harding
Replies: 21
Views: 4148

That could probably be adding to my sight case Harding. My chamber is not a small dorm refrig, it's an old frig from the 1960's, not as big as todays models, but much bigger then the dorms. So what I think I'm gonna do is, up the humidity to 82% and then add some type of a de-fuser on the de-humidif...
by Kijek
Sun Jan 14, 2018 20:02
Forum: Dry Cured Meats and Sausages
Topic: Wild Duck Dried Sausage
Replies: 7
Views: 1773

Stickstring, I totally love your chamber, I want one!
You can also make a less tangy version by reducing the sugar
Oh boy here we go wit the TANG thing again LOL
by Kijek
Sun Jan 14, 2018 19:56
Forum: Sausages
Topic: Kabanosy shelf life
Replies: 12
Views: 3112

Oh boy, I don't even want to know :shock: I'll leave it to my imagination.
by Kijek
Sun Jan 14, 2018 16:40
Forum: Dry Cured Meats and Sausages
Topic: Humidity & Case harding
Replies: 21
Views: 4148

That's the de-humidifier

I have a humidifier, but I haven't needed it yet.
by Kijek
Sun Jan 14, 2018 16:08
Forum: Dry Cured Meats and Sausages
Topic: Wild Duck Dried Sausage
Replies: 7
Views: 1773

My first thought was, I like that flavor profile and second thoughts were, I hope this person lives up here in CT, would love to taste that duck when done. :lol:
Good luck it does sound good.
by Kijek
Sun Jan 14, 2018 15:57
Forum: Sausages
Topic: Kabanosy shelf life
Replies: 12
Views: 3112

Thanks guys, read both links, very informative, but Redz link, OMG, those pictures Mmmm!
I'm going to the polish store to get some and try, I'm sure I'm going to like it.
Will also have to make that recipe.
by Kijek
Sun Jan 14, 2018 15:47
Forum: Dry Cured Meats and Sausages
Topic: Humidity & Case harding
Replies: 21
Views: 4148

Thank you both, going to up my humidity to 80%. Things are going quite well though, I must say. I'm very pleased with my chamber however small it may be, much better then my old way of hanging in a cool spot and worrying about the temps and humidity. Here a quick shot of my little puppy. https://i.i...