I have eaten all kinds of things in my time that others would not, such as reptiles and insects, but have no desire or interest in sampling a canine. :lol: But then, maybe a nice leg of coyote after a week in an equilibrium brine , seasoned with garlic, rosemary and tellicherry pepper, then roasted...

Mark, both options don't appeal to me. The only way I would go for the wine fridge is if someone gave me one for nothing and the other option is way too expensive. Read the posts on this site by guys who converted second hand fridges or freezers into curing chambers. You should be able to source the...

I have eaten all kinds of things in my time that others would not, such as reptiles and insects, but have no desire or interest in sampling a canine. :lol: But then, maybe a nice leg of coyote after a week in an equilibrium brine , seasoned with garlic, rosemary and tellicherry pepper, then roasted ...

Because the starter culture is always dissolved in a bit of distilled water (I usually also add a pinch of dextrose to it, an let it stand for a couple a of hours), I add it during the final mix, often with other liquid. So if you are adding the spices after the last grind and then stuffing and imme...

Very nice Chris! It looks amazing. Just curious why you didn't use a bio culture for acidic development. Could you describe the flavor of your product. CW, I used Mondostart 2M culture, a Canadian product, medium acting. I should have mentioned in my recipe that I dissolved it in distilled water wi...

When touring Vietnam five years ago I came across a number of restaurants that specialized in dishes prepared from dog meat. In one restaurant there were dressed fido carcasses hanging in the window. In the countryside I also observed dogs in pens, raised for the table. So those of you who need trai...

I started this batch of Salamini Cacciatore made from Canada Goose breasts and pork in late February, more than two months ago. As far as the spices, I looked at Hank Shaw's recipe for wild boar cacciatore and Marianski's pork and beef version, and modified it for my own honker creation. Salami cacc...

Goat, the salami looks good, nice colour and no case hardening. Give it a bit more time to firm up. If you want to hurry the process up a bit, place a one piece into the fridge for a week. It will dry quickly.

Don't even think about it, just get on Amazon and order it. Can't see anyone making sausage and not having it. Your questions will be answered as soon as you get it.

Salsiccia di tacchino! To express myself in current colloquialism, I have been "crazy busy" in the last few weeks and have another couple of weeks of work left. Last night, however, I took some time off to relax and boned out a 7kg turkey and made some fresh mild hot Italian sausage. I ended up wit...

Hi Richard, welcome to the forum.

Can you post some pics of this cold smoke generator? Visuals are necessary for an old techno-peasant like myself.

And what the heck is Dzukija-Podsadzie? A secret society of smoke generator operators?

My chamber is quite full at the moment. A bunch of muscle meats and salami. About three weeks ago I also had the ammonia smell but now it's gone. Just smells like my grandfather"s socks! (He only changed them when he took the Saturday night bath). :grin: My advice is to exchange the air more often. ...

Geez, it does look good. I still have venison in the freezer and just might have to try it. How would a medium cheddar go with it?

Actually for a moment you had me there Ross. I'm slow in the morning.

Hey that sounds like a tasty combination!.. But I do have to caution on adding the warm sauteed vegetables to raw ground beef.