Search found 361 matches
- Fri Jul 29, 2011 01:20
- Forum: Dry Cured Meats and Sausages
- Topic: Project "A"
- Replies: 292
- Views: 194161
Hey all My project has lost major weight, I`m at day 50 as of today and the end weight sets in at 56 - 59 % weight loss. Another 30 days, I will little smokies. Below are a few pic`s of the project. The texture seems ok, but major weight loss. I did strip the casing off one (see picture) and took a ...
- Wed Jul 20, 2011 02:13
- Forum: Sausages
- Topic: [CAN] Bier Wurst
- Replies: 19
- Views: 23261
- Sun Jul 17, 2011 02:12
- Forum: Dry Cured Meats and Sausages
- Topic: Project "A"
- Replies: 292
- Views: 194161
- Thu Jul 14, 2011 16:40
- Forum: BBQ
- Topic: [USA] Smoked Ribs With BBQ Sauce
- Replies: 20
- Views: 32468
Cw My wife and I had ribs for the next two days. They where delicious, although the kids wanted to know how I got the ribs to taste like ham, we all like ham and these had good flavor! Over all, two thumbs up. As for the rub, glaze and sauce, I have made chicken and chops on the grill and used all t...
- Thu Jul 14, 2011 01:52
- Forum: Dry Cured Meats and Sausages
- Topic: Project "A"
- Replies: 292
- Views: 194161
- Wed Jul 13, 2011 23:19
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 478249
- Wed Jul 13, 2011 23:07
- Forum: Dry Cured Meats and Sausages
- Topic: Project "P" (Pepperoni)
- Replies: 68
- Views: 82022
Yeah I did use SPX. But these casing are the 1.5" diameter, I went with what I had. As for the dry cure projects, each time I make a batch of sausage, I seem to pickup new tips and information each time. The end of the week, evening temps here are suppose to be down around the low 50`s, this is when...
- Wed Jul 13, 2011 22:47
- Forum: Hyde Park
- Topic: wood not to use for smoking meat
- Replies: 8
- Views: 9308
buffalomuffins Where do you guys come up with this stuff. :lol: Speaking of muffins! Here in the Green mountains, at a local festival, they play cow bingo. Yup, they will block off the whole street and paint hundred of squares in the road, then paint a number in each square. When they release the c...
- Wed Jul 13, 2011 22:22
- Forum: Dry Cured Meats and Sausages
- Topic: Project "A"
- Replies: 292
- Views: 194161
Ross My sausages are developing scabs on the pin holes made to deflate air pockets in the sausage Yeah, for some reason I could not bring myself to prick holes in my fermented sausage. I was concerned that something would grow or the mold would surround the meat inside the casing or something like t...
- Wed Jul 13, 2011 21:55
- Forum: Dry Cured Meats and Sausages
- Topic: Project "P" (Pepperoni)
- Replies: 68
- Views: 82022
Hey all Ok so now my project P has been 20 days. I sliced a piece open to take a taste test, taste pretty darn good! I have made a dry cured pepperoni in the past and when the drying stage was complete, I waited for the right outside temperature, (mainly at night time, this time of year) and cold sm...
- Fri Jul 08, 2011 14:35
- Forum: Dry Cured Meats and Sausages
- Topic: Project "A"
- Replies: 292
- Views: 194161
CW Uwanna, please refer to the SIXTH post on the following topic: I guess I was wondering if maybe you noticed anything out of the ordinary from the pictures I posted on the sixth post. As for the white mold, after the 72 hr fermentation step, I dipped the project A into a mold 600 solution, which I...
- Thu Jul 07, 2011 21:37
- Forum: Dry Cured Meats and Sausages
- Topic: Project "A"
- Replies: 292
- Views: 194161
Ross :lol: already tried it, feels fine and tastes ok, the outside appearance just looks wrinkly and dry. To be on the safe side, maybe eat a slice with a shot of whisky :?: I'm sure the fast drying comes from the fan. I do have a rheostat to control the fan, but again, in the past I have made ferme...
- Thu Jul 07, 2011 15:12
- Forum: Dry Cured Meats and Sausages
- Topic: Project "A"
- Replies: 292
- Views: 194161
Hey all Sorry for the delay, we had a major lighting storm here yesterday and no internet service until this morning. CW Uwanna, please refer to the SIXTH post on the following topic: I did go back and read the sixth post, are you implying that the fermentation time was not long enough? Like I menti...
- Wed Jul 06, 2011 22:31
- Forum: Dry Cured Meats and Sausages
- Topic: Project "A"
- Replies: 292
- Views: 194161
Hey all Just wanted to check in. Well I have taken a weight check on the salamis (project A) today, and after day 28 it looks as if my salamis are drying faster than expected! I think this must be related to the new fan I installed before starting the project :shock: As of today, the salamis average...
- Sun Jul 03, 2011 14:51
- Forum: Dry Cured Meats and Sausages
- Topic: Project "A"
- Replies: 292
- Views: 194161