Search found 430 matches

by Kijek
Fri Jan 12, 2018 18:31
Forum: Hyde Park
Topic: Improvement Suggestions to Website
Replies: 3
Views: 2280

Oh wow, I didn't even think of that DAAAA! :oops:

If the staff of this site wants they can delete this thread / post since I made a huge mistake.
by Kijek
Fri Jan 12, 2018 18:29
Forum: For beginners
Topic: Intensive Charcuterie & Chamber Building for Beginers
Replies: 2
Views: 1686

Thanks I glad you thought so, it is rather long (4 Hrs ) but at least you can keep coming back to where you left off, and watch it in sections.
by Kijek
Fri Jan 12, 2018 02:12
Forum: Hyde Park
Topic: Improvement Suggestions to Website
Replies: 3
Views: 2280

Improvement Suggestions to Website

To the creators and/or staff of this site, I have a suggestion that may improve viewing. Can you add a section on the opening page of this site, that displays all new messages within the last hour. I think this would help new comers to see what is hot on the list. As well as us members, we can go st...
by Kijek
Thu Jan 11, 2018 22:17
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: 1st Lonzino / Umai Bag
Replies: 7
Views: 3244

Wow Laftpig, you made me second guess myself with the 10 days.
So I checked backed on the Umai site, glad I did, it's NOT 10 days, it's 14 days.
Thanks
by Kijek
Thu Jan 11, 2018 22:12
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: 1st Lonzino / Umai Bag
Replies: 7
Views: 3244

Laftpig, I just followed the directions given to me from the Umai web site, they stated 10 days. Like I mentioned, the Filetto came out excellent using the Umai directions, except for the (dry Rim). Hopefully Bob K's tip will work. I don't see why not, I do understand the principals of repacking and...
by Kijek
Thu Jan 11, 2018 21:01
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: 1st Lonzino / Umai Bag
Replies: 7
Views: 3244

1st Lonzino / Umai Bag

Here goes my first shot at Lonzino. Picked this pork loin up this morning. I'm going to use the Umai bag, only because the Filetto I made came out excellent and my curing chamber has stuff aging and I don't want to mess up the temps & humidity. I know Umai / Dry Rim, well gonna try a suggestion from...
by Kijek
Thu Jan 11, 2018 01:26
Forum: For beginners
Topic: Intensive Charcuterie & Chamber Building for Beginers
Replies: 2
Views: 1686

Intensive Charcuterie & Chamber Building for Beginers

I ran across this 4 hour long video on YouTube about Charcuterie & Building a Chamber. It starts out with explaining and actually making fresh sausage, then on to making pate's, cured meats, smoking meats, a good explanation on "cures" #1 & #2. They also, explained and showed the making of headchees...
by Kijek
Wed Jan 10, 2018 19:47
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAI Prosciutto
Replies: 12
Views: 3952

Oh wow, cool idea, thanks, will do.

The Fileto is such an easy process specially with Umai, going to make some this weekend I hope.
by Kijek
Wed Jan 10, 2018 06:24
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAI Prosciutto
Replies: 12
Views: 3952

Ok I had a chance to cut and present my "Filetto" today which was made in a Umai bag. Yes it had that dry rim for sure. However, I had the luxury of slicing my Filetto very thin on a meat slicer. It was a hit, and I am very proud of it myself. I can only imagine how good it most taste made the authe...
by Kijek
Wed Jan 10, 2018 05:59
Forum: Hyde Park
Topic: Is This Web Site Secured / Safe?
Replies: 4
Views: 2461

Thanks Laftpig, Ya know what this is just a subject I thought to bring up, not because I really thought this web site was any threat, and my laptop system is now 100% protected, but I came very close to having my identity and banks accounts stolen.
I trust this site and everyone in it!
by Kijek
Tue Jan 09, 2018 18:10
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAI Prosciutto
Replies: 12
Views: 3952

Yes your right about the dry rim for sure, and thanks for correcting me on what the cured cuts are called, I appreciate that.
by Kijek
Tue Jan 09, 2018 03:52
Forum: Dry Cured Meats and Sausages
Topic: Mold 600 Bactoferm (Previously M-EK-4)
Replies: 5
Views: 19981

Vol. 2 Fermented sausages with Chr. Hansen surface cultures
http://www.hjemmeriet.dk/...%20%28UK%29.pdf
WOW, good stuff, great information, I will be referring back to this for along time.

Thanks for posting!
by Kijek
Tue Jan 09, 2018 03:30
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAI Prosciutto
Replies: 12
Views: 3952

UMAI Prosciutto

I remember just a few days ago reading about a member who made prosciutto from a pork loin. I recently hit my target weight on a prosciutto made from a pork tenderloin in a Umai bag. That thing came unbelievably great, so great that I now want to do another one only with a big cut from the pork loin...
by Kijek
Tue Jan 09, 2018 03:20
Forum: Hyde Park
Topic: Is This Web Site Secured / Safe?
Replies: 4
Views: 2461

No your 100% right.
Just learning a lot today, and was just testing some of things I've heard.
I have no fear / we are here!
by Kijek
Mon Jan 08, 2018 22:25
Forum: Hyde Park
Topic: Is This Web Site Secured / Safe?
Replies: 4
Views: 2461

Is This Web Site Secured / Safe?

I learned a couple of things today, after almost getting my identify breached. First this a secured web site? Because, I was told from Microsoft, that if the site doesn't start with ( http ) or if it doesn't have the "LOCK" icon, it s not safe. After today, my computer can no longer be touched, but ...