Search found 430 matches
- Sun Jan 14, 2018 03:21
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 522219
Hey everyone, I just want to apologize for being so forward and constantly sending messages, posts, and maybe just being over active. I do apologize for my over involvement, but I do love this life style and/or hobby. To me it what gets me up in the morning, as I am retired on disability at 57 and d...
- Sun Jan 14, 2018 03:12
- Forum: Sausages
- Topic: Kabanosy shelf life
- Replies: 12
- Views: 6796
- Sun Jan 14, 2018 02:51
- Forum: Dry Cured Meats and Sausages
- Topic: Humidity & Case harding
- Replies: 21
- Views: 8701
Humidity & Case harding
Ok things are going very well with my first batch of Italian dried and cappy in my newly built fermentation chamber. I have good white 600 mold and temps stable around 48*F, wit 70% humidity, again still learning, hope that's good. Just opened door and checked, eveything great, but a little squeeze ...
- Sun Jan 14, 2018 02:13
- Forum: Dry Cured Meats and Sausages
- Topic: Cured, dried and fermented by StefanS
- Replies: 127
- Views: 65633
- Sun Jan 14, 2018 02:09
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 522219
Funny little story, I enjoyed reading it, although, I thought the black pudding would play a much bigger role. Much like it does in my life, every time my wife is not home or out with her girl friends. I get to eat polish blood sausage (aka black pudding). It saves the day every time for me, love th...
- Sat Jan 13, 2018 20:09
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 522219
there is always a high number of folks looking through the forum and benefiting from the himalayas of information here Your 100% right, I have often thought, Geez, not much happening, but when I look over to who's on line watching, looking and learning, I have to admit I'm impressed. I'm kinda new ...
- Sat Jan 13, 2018 19:50
- Forum: Smoked pork products
- Topic: Baleron (Polish Smoked Pork Shoulder)
- Replies: 63
- Views: 47709
- Sat Jan 13, 2018 19:39
- Forum: For beginners
- Topic: Making a No Tang Sausage
- Replies: 8
- Views: 4570
- Sat Jan 13, 2018 17:03
- Forum: For beginners
- Topic: Making a No Tang Sausage
- Replies: 8
- Views: 4570
I understand what you are all saying, however, the only time I ever really got TANG was when I used a starter culture, so I thinking that is was did it. Now I have developed slight TANG in some products without using any starter culture, and I'm guess that is due to drop in ph. Wondering, is there s...
- Fri Jan 12, 2018 22:34
- Forum: Dry Cured Meats and Sausages
- Topic: Cured, dried and fermented by StefanS
- Replies: 127
- Views: 65633
- Fri Jan 12, 2018 22:32
- Forum: For beginners
- Topic: Making a No Tang Sausage
- Replies: 8
- Views: 4570
- Fri Jan 12, 2018 22:13
- Forum: For beginners
- Topic: Making a No Tang Sausage
- Replies: 8
- Views: 4570
Making a No Tang Sausage
Been doing research, I'm trying to make a dry cured sausage, soppressota, and all others sausages without any TANG. I understand it has much to do with the ph of the meat But beside buying ph meter and testing, what are some simple things to do to help produce a product with no, to very little TANG ...
- Fri Jan 12, 2018 21:27
- Forum: Dry Cured Meats and Sausages
- Topic: Cured, dried and fermented by StefanS
- Replies: 127
- Views: 65633
- Fri Jan 12, 2018 18:56
- Forum: Smoked pork products
- Topic: Baleron (Polish Smoked Pork Shoulder)
- Replies: 63
- Views: 47709
RED, that is a beautiful and tasty looking Baleron, and oh man would I just love to try some, I love hams. I now have to try and make that myself for sure. Question: You said you used sea salt, I was never sure about using sea salt or the himalayan pink sea salt. Are these salts acceptable to use in...
- Fri Jan 12, 2018 18:37
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: 1st Lonzino / Umai Bag
- Replies: 7
- Views: 6574