Search found 4458 matches
- Sun Sep 07, 2014 23:23
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 169249
- Fri Sep 05, 2014 12:23
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 582205
...which bring us to the subject of yet another state. Where is the oldest State University in the United States? Well it`s in the same state that produces the largest number of sweet potatoes of course! You know... the home of Pepsi and the Krispy Kreme Doughnut. :roll: Got it yet? Only one more cl...
- Fri Sep 05, 2014 06:38
- Forum: Hyde Park
- Topic: Radioactive boar warning
- Replies: 11
- Views: 8789
- Fri Sep 05, 2014 03:50
- Forum: Dry Cured Meats and Sausages
- Topic: Humidity Issue With T-SPX
- Replies: 4
- Views: 7069
- Fri Sep 05, 2014 03:12
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 169249
dabrjn, we are using only Cure 1 at this point. I went back over the recipe and corrected the typo. Thanks! Also, the idea is to make a "fresh" sausage with your favorite ingredients. Then, using the same ingredients, but with the addition of a curing salt (Cure #1) we'll make a "Cured-Cooked-Smoked...
- Fri Sep 05, 2014 02:40
- Forum: Technology basis
- Topic: GDL
- Replies: 9
- Views: 15580
Crusty ol' pard, Glucono-delta-lactone is made from dextrose in microbial fermentation. It is also made by fermenting rice. In water, it hydrolyzes to gluconic acid very quickly. Inside our bodies it is completely metabolized and is non-toxic. It is found in honey, fruit juice, wine and a number of ...
- Fri Sep 05, 2014 02:17
- Forum: Dry Cured Meats and Sausages
- Topic: New member has questions about venison salami.
- Replies: 12
- Views: 21410
- Thu Sep 04, 2014 11:58
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 582205
Our newest member comes from a state having the only floating Post Office in the United States. The J.W. Westcott II, operating for 125 years, is the only boat in the world that delivers mail to ships while they are still underway. Goodness, the state has the longest freshwater shoreline in the worl...
- Thu Sep 04, 2014 11:13
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 169249
- Thu Sep 04, 2014 10:57
- Forum: Hyde Park
- Topic: Radioactive boar warning
- Replies: 11
- Views: 8789
I just can't believe it was 28 years ago. Where has the time gone? Gosh, I remember when Ross (ssorllih)and I were touring the reactor chamber and Ross tinkled into the rod core receptacle instead of the porcelain receptacle in the men`s room! He said he just couldn`t wait any longer to "go"! Wow, d...
- Thu Sep 04, 2014 09:01
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 582205
- Thu Sep 04, 2014 08:16
- Forum: Dry Cured Meats and Sausages
- Topic: Humidity Issue With T-SPX
- Replies: 4
- Views: 7069
Seadog, it's a pleasure to have you with us. I hope I am able to help. When you stuff meat into a casing and call it a sausage the "water weight" should be no lower than Aw0.96. Why? Because staphylococcus and Kocuria (aerobic bacteria) need the moisture to grow and as you know by now, these are the...
- Wed Sep 03, 2014 12:27
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 582205
Say there, isn`t it just about time for some, "Seasoned Saddlebum`s Sage Advice & Philosophy From The Saddle!" ? Yup, reckon so... here goes... The most important rule in a gunfight is: Always win... and cheat like hell if necessary! :roll: Hey, did you know that the average response time of a 911 c...
- Wed Sep 03, 2014 10:58
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 169249
READING Hi gang! Let's catch up in our reading. :wink: There's not much, but we should have a look at it before making the next project ( Your Own Sausage ) in the last post. 5. stuffing http://www.meatsandsausages.com/sausage-making/stuffing 6. drying http://www.wedlinydomowe.com/sausage-making/dr...
- Wed Sep 03, 2014 08:21
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 169249
"Smearing" As meat and fat slide into a casing during stuffing, the inside of the casing may become "smeared" if the fat has been allowed to warm up - even slightly - during processing. Smearing may primarily occur whenever friction-heated mechanical parts (such as grinder blades, plates, augers, e...