1- Professional Boxing
2- Niagara Falls (I had to cheat & use google on this one)
3- I have three, asparagus, artichoke and rhubarb.
Mike
Search found 75 matches
- Thu Apr 25, 2013 18:21
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 582985
- Wed Apr 24, 2013 03:39
- Forum: Dry Cured Meats and Sausages
- Topic: Finally... My First Dry Cure Project
- Replies: 33
- Views: 30778
- Tue Apr 23, 2013 04:01
- Forum: Dry Cured Meats and Sausages
- Topic: Finally... My First Dry Cure Project
- Replies: 33
- Views: 30778
Another update... My test chub is now down to 827 grams. That's about a 38% loss from the green weight. It's definitely firming up a lot more for sure. This leads me to a question... When I weighed my test chub it was right after stuffing it and before fermentation. Is this when most of you weigh th...
- Fri Apr 19, 2013 02:22
- Forum: Dry Cured Meats and Sausages
- Topic: Finally... My First Dry Cure Project
- Replies: 33
- Views: 30778
- Thu Apr 18, 2013 02:52
- Forum: Dry Cured Meats and Sausages
- Topic: Finally... My First Dry Cure Project
- Replies: 33
- Views: 30778
Thanks CW I agree that I probably should have started with slightly higher RH. The centre is coming along but still a little too mushy for my liking. I do think I'm going to let it go a little longer and see if I can get the centre to firm up a bit more. I'm not sure what I will try next. Any sugges...
- Thu Apr 18, 2013 01:19
- Forum: Dry Cured Meats and Sausages
- Topic: Finally... My First Dry Cure Project
- Replies: 33
- Views: 30778
Ok, here's acouple of pictures. It is still loosing weight so my thought was to let it continue. http://img.photobucket.com/albums/v158/mmike/IMG_2471_800x600_zpse66869d2.jpg http://img.photobucket.com/albums/v158/mmike/IMG_2473_800x600_zpsa0991d96.jpg Mike PS It tastes good, I'm not sure I like the...
- Wed Apr 17, 2013 13:18
- Forum: Dry Cured Meats and Sausages
- Topic: Finally... My First Dry Cure Project
- Replies: 33
- Views: 30778
- Wed Apr 17, 2013 00:47
- Forum: Dry Cured Meats and Sausages
- Topic: Finally... My First Dry Cure Project
- Replies: 33
- Views: 30778
Another update... My test chub is at 872 grams so it is approaching my target of 865 grams. As I said before I'm new to dry curing but simply judging by feel it feels a little soft in the middle. Two days ago I couldn't wait so I cut two or three inches off the end of one chubs. I should have taken ...
- Tue Apr 16, 2013 04:07
- Forum: Dry Cured Meats and Sausages
- Topic: Finally... My First Dry Cure Project
- Replies: 33
- Views: 30778
Looks spot on Mike, good work. Hey I plan on incubating some salami in my smoker, as my curing chamber has product in it. What did you use for creating humidity in your smoker? And what temp did you ferment your salami at? I have the mondostart 2m too, thinking 24c should be fine. Thanks Toby Hi To...
- Tue Apr 16, 2013 02:17
- Forum: Smokehouses. Construction and Maintenance.
- Topic: DIY cold smoke generator.
- Replies: 32
- Views: 33415
- Mon Apr 15, 2013 13:45
- Forum: Smokehouses. Construction and Maintenance.
- Topic: DIY cold smoke generator.
- Replies: 32
- Views: 33415
- Mon Apr 15, 2013 01:45
- Forum: Smokehouses. Construction and Maintenance.
- Topic: DIY cold smoke generator.
- Replies: 32
- Views: 33415
- Mon Apr 15, 2013 01:26
- Forum: Smokehouses. Construction and Maintenance.
- Topic: DIY cold smoke generator.
- Replies: 32
- Views: 33415
Richard Rowny Once you have the pictures on PhotoBucket you go to your library and put your mouse over the piture you want. You will see a gear appear in the top right corner. You click on it and select "Get Links". Once this page appears you click on the img code, usually the third one down. It wil...
- Sun Apr 14, 2013 05:39
- Forum: Recipes from around the world
- Topic: [USA] Hard Cider Whole Grain Mustard
- Replies: 8
- Views: 10887
JerBear I wiped up a batch of this today and it turned out extremely good. I threw a package of my smoked kielbasa on the gaser for a bit and cut it into 1 inch chunks. Gave it a squirt of the mustard and it made for some great snacks. I did double the honey in it. I've tried a couple of different m...
- Sat Apr 13, 2013 01:30
- Forum: Dry Cured Meats and Sausages
- Topic: Finally... My First Dry Cure Project
- Replies: 33
- Views: 30778