Search found 512 matches
- Sun Jan 29, 2017 21:04
- Forum: Hyde Park
- Topic: There is hope for us meat mongers
- Replies: 5
- Views: 4791
That's the basis for the Dukan diet. You eat mostly lean meat. Then you alternate between pure protein days and days with protein and vegetables but cut out carbs and most sugars. Once you're at your target you can bring back the carbs in moderation. This how I maintain my weight. Although I love br...
- Sun Jan 29, 2017 18:17
- Forum: Hardware
- Topic: My small space
- Replies: 3
- Views: 3081
My small space
For those of you that have followed my posts you've probably noticed I have a fair bit of equipment in my small "man shed". This is my meat shop/bow building/reloading/quiet place. I posted some pics in another thread of my new chamber. I had to remove my wood stove to fit it in but I have gas heat ...
- Sun Jan 29, 2017 18:05
- Forum: Sausages
- Topic: Cold smoked Polish and Landjaeger
- Replies: 2
- Views: 2764
Turned out OK but the Landjaeger still needs some tweaking for me. My german buddy loves the Landjaeger dried hard as heck and he loves it so I dried it and gifted it to him for his ski trips this winter. This is the cold smoked. http://i700.photobucket.com/albums/ww2/fatboyz0001/IMG_20170112_121945...
- Sun Jan 29, 2017 18:01
- Forum: Curing chambers and Related Equipment
- Topic: My first chamber, "Coppa Cabanna"!
- Replies: 12
- Views: 10156
My first chamber, "Coppa Cabanna"!
Sorry for stealing your moniker Chris but it's so fitting. I mentioned earlier I bought a restaurant milk dispenser for dirt cheap. It fit my small space great. I have a hose added to my vapor humidifier and sensor for the controller running through the bottom milk hole. I used a computer fan which ...
- Sun Jan 29, 2017 17:48
- Forum: Hardware
- Topic: New Landjaeger press
- Replies: 13
- Views: 9263
- Sun Jan 29, 2017 17:39
- Forum: Sausages
- Topic: How much salt in fresh sausage
- Replies: 7
- Views: 11478
- Fri Jan 27, 2017 14:09
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 538548
- Thu Jan 26, 2017 20:26
- Forum: Sausages
- Topic: French Style Ham Sausage
- Replies: 14
- Views: 8115
- Thu Jan 26, 2017 15:08
- Forum: Sausages
- Topic: French Style Ham Sausage
- Replies: 14
- Views: 8115
Hey Chris, as always I like to add wild meat to my sausage. Just looking at this one, since it's 60% cubed pork to get those nice ham chunks in it I was thinking of doing the remaining 40% emulsion as 30% deer and 10% pork fat for the emulsion. What do you think? I have so much wild meat I don't wan...
- Sat Jan 21, 2017 12:29
- Forum: Hardware
- Topic: Snow maker for emulsified sausages
- Replies: 1
- Views: 2296
- Sat Jan 21, 2017 12:26
- Forum: Dry Cured Meats and Sausages
- Topic: Cased and uncased meats in the chamber together?
- Replies: 2
- Views: 2291
- Sat Jan 21, 2017 04:55
- Forum: Dry Cured Meats and Sausages
- Topic: Cased and uncased meats in the chamber together?
- Replies: 2
- Views: 2291
Cased and uncased meats in the chamber together?
Hey fellas quick question. If you put uncased meat like speck in the chamber with cased meat covered in surface mold won't the speck get all moldy. I can cure my speck in the shed in the winter as I keep the temp at 13-14C but in the summer its too hot in there so it will need to go in the chamber. ...
- Fri Jan 20, 2017 15:11
- Forum: Dry Cured Meats and Sausages
- Topic: Soppressa
- Replies: 44
- Views: 24411
Lou I've noticed with a number of sausages that just changing the size and type of casing makes a huge difference. My salametti was in a hog casing and it was so so, and I stuffed the rest of the batch into 65mm fibrous with only an addition of peppercorns. Made a beautiful salami and what a differe...
- Fri Jan 20, 2017 15:07
- Forum: Dry Cured Meats and Sausages
- Topic: Soppressa
- Replies: 44
- Views: 24411
- Fri Jan 20, 2017 06:20
- Forum: Dry Cured Meats and Sausages
- Topic: Soppressa
- Replies: 44
- Views: 24411