Search found 373 matches
- Sun Mar 03, 2013 13:54
- Forum: Smoked pork products
- Topic: Makin bacon
- Replies: 4
- Views: 4692
Here's the recipe I used: real simple curing brine: for every 1 gallon of water, add: 1/3 - 1 cup sea salt (depending if you're on a lo-salt diet) 1 cup granulated sugar or Splenda 1 cup brown sugar or Splenda brown sugar mix 1 tbsp cure no. 1 pink salt stir thoroughly until clear amber color, pou...
- Sun Mar 03, 2013 13:51
- Forum: Smoked pork products
- Topic: Makin bacon
- Replies: 4
- Views: 4692
Makin bacon
Cured a pork belly in a brine for 12 days. Cold smoked in my smokehouse for almost 12 hours with apple wood and hickory. Used a really simple brine recipe. You can easily find it if you google "pop's bacon brine". Turned out really good!! Drying off after the brine, before smoking http://i286.photob...
- Wed Feb 27, 2013 14:49
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 208651
Need help finding a sausage recipe
I have a buddy that wants to make up some sausage for family that use to live in Houston area. I've never heard of this type and was hoping you guys know of a similar sounding recipe: Here's his email to me. Any help would be appreciated. There was a meat market down there where they lived that sold...
- Wed Feb 27, 2013 14:23
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 33
- Views: 26650
- Wed Feb 27, 2013 14:21
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 33
- Views: 26650
Looks great nick, but 3 weeks seems preety long for curing? Is this what the recipe called for? I cured mine for 11 days, and had the same 3.5% salt, and I thought it was real salty, And I am not sure, but vacuuming them might make it even more salty, I only made this once, so let me know on the sa...
- Mon Feb 18, 2013 05:19
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 467166
I just made some today. Had to finish them off in the oven after smoking. Only got up to 20 deg's today. Smoker won't keep up. My question is did you dry them at room temp or in a brown bag in the fridge. reason I ask is because I did have a little to much water in mine. The last batch I did I bloo...
- Mon Feb 18, 2013 05:15
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 33
- Views: 26650
I only have ever made it to about 10 days before I start getting concerned and stuff it. I always worry about too much salt. You may want to try using a 4-5 inch beef bung instead of the collagen casings. I found I can use 1 bung cut in half and can stuff two coppas. I like the bung because it real...
- Mon Feb 18, 2013 04:05
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 33
- Views: 26650
- Mon Feb 18, 2013 03:54
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 467166
- Mon Feb 18, 2013 03:50
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Cedar smokehouse construction
- Replies: 85
- Views: 89647
- Mon Feb 18, 2013 03:46
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 33
- Views: 26650
First Coppa
Started some coppa curing today. Four of them. I used Jason Molinari's recipe: Coppa Ingredient % of Meat Pork Coppa 100% Salt ( Kosher) 3.50% White Pepper 1.00% Cinnamon. 0.075% Cure #2 0.25% Juniper 0.20% His blog: http://curedmeats.blogspot.com/2010/11/coppa-whole.html?m=1 I used his recipe on th...
- Mon Feb 18, 2013 03:33
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 467166
Re: Falls work has paid off
I have been meaning to post the results of some of my work. Clockwise it is Coppa, Fenne Pollen Salami, Bresaola, Slow Cured Pepperoni and Lukanka (middle). [url=http://img198.imageshack.us/img198/9922/drycure.jpg]Image [/URL] Uploaded with ImageShack.us That is some fine looking work there brother!
- Wed Feb 13, 2013 20:02
- Forum: Hyde Park
- Topic: Bacon Seed!
- Replies: 7
- Views: 4171
- Wed Feb 13, 2013 03:48
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Cedar smokehouse construction
- Replies: 85
- Views: 89647
Open the door when you are not using it and let the air circulate freely. It will dry faster and better. You are encountering the sausage below the dew point problem and they will "sweat" just like a glass of cold beer. That's exactly what it was. I didn't let the sausage sit out of the fridge long...
- Tue Feb 12, 2013 23:34
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Cedar smokehouse construction
- Replies: 85
- Views: 89647
I decided to make some kabanosy for my first smoke in the smokehouse. Think I may have screwed up. About ten minutes into the smoke I open it up to take a peak and notice condensation buidling up on the sausages. They were dry when I put them in. It's been raining all morning so its pretty wet, and ...