Search found 444 matches
- Sat Jan 31, 2015 15:46
- Forum: Sausages
- Topic: Heads up on pork deals
- Replies: 19
- Views: 17292
- Sat Jan 31, 2015 15:40
- Forum: For beginners
- Topic: First Pastrami
- Replies: 3
- Views: 4369
- Fri Jan 30, 2015 15:57
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My Coppa In The Dry Bags UPDATES
- Replies: 39
- Views: 41245
- Thu Jan 29, 2015 22:42
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My Coppa In The Dry Bags UPDATES
- Replies: 39
- Views: 41245
- Wed Jan 28, 2015 18:56
- Forum: For beginners
- Topic: First Pastrami
- Replies: 3
- Views: 4369
First Pastrami
I used CW`s directions for making our first Pastrami (I used an eye of the round roast.) giving it a good water bath for 8 hrs after the brine, smothering it in cracked pepper (no corriander) and letting it dry overnight in the fridge. Let it settle at room temperature whilst preheating the smoker t...
- Tue Jan 27, 2015 17:38
- Forum: Smoked pork products
- Topic: Nitrite and Bacon
- Replies: 43
- Views: 59396
And read the article about nitates/nitrites referred to in Kyle's article.redzed wrote:Take a look at some great pancetta made by Kyle Hildebrant:
http://ourdailybrine.com/...ancetta-recipe/
http://www.yourdoctorsorders.com/2013/0 ... or-health/
- Sat Jan 24, 2015 16:27
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Orange Lonzino (UMAI Dry Bag)
- Replies: 23
- Views: 23847
- Sat Jan 24, 2015 15:35
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Orange Lonzino (UMAI Dry Bag)
- Replies: 23
- Views: 23847
- Wed Jan 21, 2015 22:48
- Forum: For beginners
- Topic: Smoked Sausage Texture
- Replies: 10
- Views: 8577
- Wed Jan 21, 2015 20:57
- Forum: For beginners
- Topic: Smoked Sausage Texture
- Replies: 10
- Views: 8577
Welcome SmokedMeat - always good to have another Canuck join the crowd. You'll get lots of help here. Red - you must still be safely south of the border to ignore our Lions so publicly :roll: "BTW great to have another member from Calgary. Love your town, but hate the Stampeders since I bleed green!...
- Wed Jan 21, 2015 01:25
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Question on fermenting with UMAi bags
- Replies: 10
- Views: 12683
- Tue Jan 20, 2015 15:59
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Question on fermenting with UMAi bags
- Replies: 10
- Views: 12683
I feel the pressure of adopting pH measures when using Umai bags for fermented products in spite of what Umai says about it not being necessary. In addition to what has been said on this forum, I have been doing other reading on the subject. This morning I came across this article by Eutech Instrume...
- Mon Jan 19, 2015 20:47
- Forum: Sausages
- Topic: Pizza Brats
- Replies: 4
- Views: 4247
- Thu Jan 15, 2015 01:12
- Forum: Dry Cured Meats and Sausages
- Topic: Devo's Country Ham
- Replies: 55
- Views: 46987
Devo, I'll be watching for the answers as I'm getting ready to work on a ham. Here is an article on the Virginia Ham you might find interesting:
https://pubs.ext.vt.edu/458/458-223/458-223.html
https://pubs.ext.vt.edu/458/458-223/458-223.html
- Fri Jan 09, 2015 15:21
- Forum: Dry Cured Meats and Sausages
- Topic: Another source for cultures.
- Replies: 4
- Views: 4923