Where is the stainless steel chef? not been as much about lately.

ssorllih

You think he might be still stewing over the Canucks losing to the Bruins

if you choose to pre-bake the ribs, instead of actually smoking them Oven baked? That`s for breads, cakes and pies. Not me, they will go direct into the smoker. The ingredients for the "Rocky Mountain Red" was one reason, I wanted to try this recipe. I will leave feedback. On another note: If one w...

ssorllih Then go out and cut wood for your smoker. get up off your axe and find some hickory. Hickory in Vermont? I think I have a long walk in the woods ahead of me. This does bring up an interesting question. I cut down a maple yesterday and was thinking if I seasoned it for several months and the...

I think that many people are put off by the many pieces of equipment and the tools specified for sausage making My thoughts are we all have hobbies. In my experience a whim burns out with time and a valued hobby tends to draw one in for the long haul. For me this started several years ago, mostly w...

Ok ok ok with all this talk about cured ribs, I just have to try it. Brine is mixed and ribs in the fridge. Now I will have to sit on my hands for the next two days, cant wait

I thought about giving the dude a size 12 cowboy boot 'leather enema' Ouch, that would hurt. I don`t know, hmmm let me see, a boot in the shorts or a needle in the eye! I would definitely take the boot :shock: I think a cooked sausage would be a good guided project for filling the space during the ...

ssorllih In this project we are applying all of the science we studied in high school and wondered why. Science class :roll: I think I was sleeping in that one. I remember gym class, but science was a blur :wink: On a serious note, the alessanddra "project A" the salamis are finally covering with wh...

If the sausage does turn to stone it can still be used in soups SSorllih On my part, I don`t think an over abundance of this stuff would be a problem. Every time I make it, it goes quick. I was curious on vacuum sealing, and maybe keeping it in a 50 - 60 degree environment, like the stores carry it...

Uwanna, smoke inhibits mold growth. SSorllih Yes there is some white mold growth on the Salami di Alessanddra. The pepperoni which I fermented in the smoker with no smoke, are fully covered with white mold. No biggie just wondering if I should reapply the mold 600 to the salami Alessanddra. I`m sur...

Hey all Great question, I vacuum sealed a hot fermented dry cured salami a while back and then refrigerated it. A month later I opened the package one evening, the salami seemed to be a little mushy or slimy texture! I threw it out, concerned it may have gone bad, didn`t want to chance it. Next time...

Hmmm, I know if I cut venison with bone in, it makes the meat taste like.... Well, Yuk! I typically de bone the meat and opt not to use any bone. I suppose if I had to cut / break any bones I would use a cleaver. On chicken I always use a cleaver. I would think the saw may create heat as it is cutti...

Hmmm let me think about it :wink: I`m in :lol: Funny thing I was in the grocery store this past Friday, snooping around the fancy cheeses in the deli and noticed a basket of Sopressata sitting there. The price was $7.00 bucks for this little salami that I could probably consume in one sitting with a...

CW I dipped the salami Alessanddra (project A) in the mold 600 on 6/22. The salamis have minimal coverage, nothing like the pepperoni (project P) which I sprayed, and are covered from top to bottom with white mold. I moved project P from the smoker to the curing fridge last night, after the 72 ferme...

ssorllih Yes, I did use the foil board to insulate the smoker. I also used an aluminum flashing to cover the board along with the foil tape to cover everything. In the heat chamber that is below (which you can`t see in the photo) I used a stainless wrap from a commercial grade hot water heater. The ...

Hey all Just checking in on my progress with project P. All looks good and nearing the 72 hour fermentation cycle, probably will add them to the curing fridge this evening. Humidity & temperature spot on this weekend. http://i1220.photobucket.com/albums/dd458/uwanna61/DSCN0100.jpg