Search found 77 matches
- Tue Sep 17, 2013 23:40
- Forum: Canned meat products
- Topic: Making stock
- Replies: 9
- Views: 15642
browning bones
Instead of roasting bones in the oven, I throw them on the BBQ. I get a quick and very nice browning and them add them to my stock pot.
- Sat Sep 14, 2013 20:14
- Forum: Hyde Park
- Topic: Refuse Corner & Debris Receptacle
- Replies: 168
- Views: 82900
count me in for project B
Looking forward to this. I learned a lot from the last project.
Bert
Bert
- Thu Sep 12, 2013 01:26
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 256527
hydrating flour
Hi Ross: When you say you are adding 83% water based on the total weight of the dry ingredient are you saying that for 16 ozs of dry ingredients you are adding 13.28 ozs of water?
Bert
Bert
- Tue Aug 13, 2013 22:11
- Forum: Sausages
- Topic: I Have A Question
- Replies: 62
- Views: 62371
long casings
Hi Siamon: I have also had these long skinny sausages while over in Mainz Germany. I see them mostly served in the mornings in take out windows as a breakfast sausage. My guess is that they are just a 22 mm sheep casing. The ones I had were bent in half and served on a fresh bun. Very yummy.
Bert
Bert
- Sat Feb 16, 2013 00:38
- Forum: Hyde Park
- Topic: some ideas please
- Replies: 8
- Views: 4380
some ideas please
I just bought a boneless turkey breast from Walmart. Can some one give me some recipe ideas. I would like to brine cure it and smoke it afterwards.
Any ideas are appreciated.
Bert,
Any ideas are appreciated.
Bert,
- Thu Feb 07, 2013 18:09
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 512021
sliding casing on to a funnel
I find it much easier to slide on the casings if I first crank the stuffer until the sausage is just starting to stick out of the end of the funnel and then slide on the casings. The little knob of sausage meat acts like a lubricator and the casings slide on with little effort.
Hope this helps.
Bert
Hope this helps.
Bert
- Mon Jan 28, 2013 22:36
- Forum: Hyde Park
- Topic: sausage with ground canine !!
- Replies: 12
- Views: 7717
sausage with ground canine !!
Hello forum readers:
Here is a humorous link to a woman making sausage: http://www.youtube.com/watch?v=7Dhy-S7smYs . Listen as she describes adding ground canine.
Bert
Here is a humorous link to a woman making sausage: http://www.youtube.com/watch?v=7Dhy-S7smYs . Listen as she describes adding ground canine.
Bert
- Fri Jan 18, 2013 20:04
- Forum: Smokehouses. Construction and Maintenance.
- Topic: ancient smokehouse
- Replies: 22
- Views: 19697
oven or smoker?
I think my collegue from Vancouver Island has called it correctly as an oven. They would first build a fire in the upper chamber to heat it up. When the desired temperature was reached, they would shovel the coals out and deposit them in the lower chamber just to get the coals out of the way. They w...
- Tue Jan 08, 2013 18:35
- Forum: Curing chambers and Related Equipment
- Topic: Curing Chamber
- Replies: 33
- Views: 65374
ultrasonic humifidier
Has anyone tried one of these to add humidity to a curing chamber ?: http://www.ebay.com/itm/Ultrasonic-12-LED-Mist-Maker-Fogger-Water-Fountain-Pond-/260962651706?_trksid=p2045573.m2042&_trkparms=aid%3D111000%26algo%3DREC.CURRENT%26ao%3D1%26asc%3D27%26meid%3D4734283661915711134%26pid%3D100033%26prg%...
- Tue Jan 08, 2013 00:41
- Forum: Curing chambers and Related Equipment
- Topic: Curing Chamber
- Replies: 33
- Views: 65374
curing chamber
Very nice work !. You inspired me to get going on one of these for myself. I see on ebay there is a controller that has both humidity and temperature all in one box for about $ 30.00. http://www.ebay.com/itm/110V-WH8040-Digital-Humidity-Controller-W-humidity-temperature-sensor-probe-/360542743493?pt...
- Fri Dec 21, 2012 00:03
- Forum: Curing chambers and Related Equipment
- Topic: Hotel Salami is now Open!
- Replies: 62
- Views: 67130
Where abouts are you on the Island
Hi Redzed: I am live Victoria and I am just getting into cured sausage. I would love to see your setup and pick your brain for any ideas.
Bert,
Bert,
- Fri Dec 07, 2012 21:37
- Forum: Hardware
- Topic: Electronic Meat Thermometer
- Replies: 6
- Views: 5141
ACCURATE TEMPERATURE MONITOR
If you don't mind some assembly work, you might want to have a look at one of these:http://www.ebay.com/itm/New-Digital-PID-Temperature-control-Controller-K-probe-thermocouple-sensor-/321034861720?pt=LH_DefaultDomain_0&hash=item4abf2b3c98 You can get various probes for them that can handle high oven...
- Sun Oct 07, 2012 19:20
- Forum: Dry Cured Meats and Sausages
- Topic: Mondostart?
- Replies: 13
- Views: 20932
Mondo starter culture
Hi Redzed: I have a recipe from MMIS for a Cervelat salami and they specify 1/2 gram of Modno 2m culture per kilo of meat. I am not sure how this compares to your 1/2 tsp per 5 pounds of meat, but I thought you would be interested.
Good luck with it.
Bert,
Good luck with it.
Bert,
- Thu Sep 27, 2012 16:42
- Forum: Dry Cured Meats and Sausages
- Topic: Mondostart?
- Replies: 13
- Views: 20932
cultures
Here is the email for Bill de Vos. He works for the company that makes these cultures. I am sure he will be able to guide you: BdeVos@mmis.ca
Le tme know how you make out.
Bert,
Le tme know how you make out.
Bert,
- Thu Sep 27, 2012 00:57
- Forum: Dry Cured Meats and Sausages
- Topic: Mondostart?
- Replies: 13
- Views: 20932
mondostart cultures
The 2m mondostart is a starter culture used to make salami such as Cervlat.
Bert,
Bert,