Thanks for the response guys. Bob, Ill check that video out and hope its better next time.
Thx all
Search found 75 matches
- Fri Feb 09, 2018 01:21
- Forum: Smoked pork products
- Topic: Baleron (Polish Smoked Pork Shoulder)
- Replies: 63
- Views: 50106
- Fri Feb 09, 2018 01:00
- Forum: Hyde Park
- Topic: What to do with my Coppa
- Replies: 6
- Views: 3766
What to do with my Coppa
Hey all.
I have a coppa that is just now ready for the curing chamber but I have been called out to work which I did not expect. Leaving the state for Tx where I am sure to find good BBQ.
What to do with this? Throw it out?? Freeze it??
Any guidance would be appreciated.
Thanks charlie
I have a coppa that is just now ready for the curing chamber but I have been called out to work which I did not expect. Leaving the state for Tx where I am sure to find good BBQ.
What to do with this? Throw it out?? Freeze it??
Any guidance would be appreciated.
Thanks charlie
- Wed Feb 07, 2018 17:15
- Forum: Smoked pork products
- Topic: Baleron (Polish Smoked Pork Shoulder)
- Replies: 63
- Views: 50106
Got my Baleron done thanks to Red and others here. It came out well and tastes very good. I watched many videos of how to cut the coppa from the Butt, but when it came time to do it I was lost. I don't think I got the whole thing as it seems rather small. Anyway it was fun to do and helped to build ...
- Sun Jan 28, 2018 15:10
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 532786
- Wed Jan 10, 2018 23:04
- Forum: Smoked pork products
- Topic: Baleron (Polish Smoked Pork Shoulder)
- Replies: 63
- Views: 50106
Red. Thanks. I would really like to give this a go but a few questions as I am still quite the novice. 1. The salt and cure #1 are percentage of the total weight? 2. You said equilibrium curing. Should these cures be mixed with water? 3. Can a collagen casing be used in stead of a beef bung? size? 4...
- Wed Dec 13, 2017 02:38
- Forum: Hyde Park
- Topic: Protein lined casings 38-50 mm
- Replies: 12
- Views: 6982
- Sat Oct 28, 2017 21:01
- Forum: Hyde Park
- Topic: Protein lined casings 38-50 mm
- Replies: 12
- Views: 6982
- Sun Oct 22, 2017 17:57
- Forum: Hyde Park
- Topic: Protein lined casings 38-50 mm
- Replies: 12
- Views: 6982
- Sat Oct 21, 2017 20:03
- Forum: Hyde Park
- Topic: Protein lined casings 38-50 mm
- Replies: 12
- Views: 6982
Bob, Thanks. The reason I was pursuing this, is that a couple of markets I go to have these smaller diameter salami's that are wrinkled like they were protein lined. I was thinking that it might shorten my curing time with the smaller diameter. Reason being I sometimes have to leave my place for wor...
- Sat Oct 21, 2017 19:15
- Forum: Hyde Park
- Topic: Protein lined casings 38-50 mm
- Replies: 12
- Views: 6982
Protein lined casings 38-50 mm
I have been searching for 38 to 50 mm proten lined casings but have come up short.
Anyone have a source for this?
Maybe not the right place to post
Thanks...charlie
Anyone have a source for this?
Maybe not the right place to post
Thanks...charlie
- Sat Apr 01, 2017 14:48
- Forum: For beginners
- Topic: First Salami Done
- Replies: 7
- Views: 4615
- Fri Mar 31, 2017 22:20
- Forum: For beginners
- Topic: First Salami Done
- Replies: 7
- Views: 4615
Thanks guys. I think I got a little too much fat in this. My pork butt did not have quite enough good lean so in went some meat that was a bit more to the fat side as well as the back fat that the recipe called for. I'm wondering if say a pork loin would work just as well if your just trying to get ...
- Fri Mar 31, 2017 21:36
- Forum: For beginners
- Topic: First Salami Done
- Replies: 7
- Views: 4615
- Fri Mar 31, 2017 16:28
- Forum: For beginners
- Topic: First Salami Done
- Replies: 7
- Views: 4615
First Salami Done
Thanks for all the help here. I made the Salami Finocchiona around Christmas Time. I had a problem with the PH at first because I did not put in enough sugar so it took a bit longer to reach 5.2 PH. Thanks all for the help on that. Anyway, into the chamber for about 6 weeks. Lost about 44 % weight. ...
- Fri Feb 03, 2017 18:37
- Forum: Hardware
- Topic: A-Mazen-smoke tube
- Replies: 5
- Views: 4344
I have the smoke tube and use it a lot. With just the tube I smoke cheese and I also use it when I put almost anything on the grill. ribs, pot roast, pork roast etc. I have a pellet grill and the tube gives that extra bump of smoke that I otherwise don't get. I hope to use it for cold smoking meat s...