Search found 407 matches
- Sun Nov 04, 2012 18:45
- Forum: Smoked pork products
- Topic: [USA] Makin' Bacon
- Replies: 137
- Views: 181976
- Sun Oct 28, 2012 22:30
- Forum: Smoked pork products
- Topic: Ordering Porkbelly for my slab bacon
- Replies: 24
- Views: 15786
- Mon Oct 22, 2012 05:59
- Forum: For beginners
- Topic: covered or not in fridge
- Replies: 8
- Views: 6932
I had a similar problem when I stored about 20 lbs of smoked pork bellies in a covered container in the same fridge as my daughter's birthday cake (thankfully after the party). The next day my wife got a piece of cake and commented that it tasty smoky. I got all excited and she said, "Calm down, not...
- Fri Oct 19, 2012 07:40
- Forum: Fishes
- Topic: Smoking Tuna?
- Replies: 11
- Views: 18962
- Mon Oct 15, 2012 03:47
- Forum: Dry Cured Meats and Sausages
- Topic: First time making fermented sausage
- Replies: 104
- Views: 75155
- Sat Oct 13, 2012 16:34
- Forum: Venison and Other Game
- Topic: empty larder
- Replies: 17
- Views: 18842
- Sat Oct 13, 2012 16:32
- Forum: Sausages
- Topic: 19 -21mm sheep casing problems
- Replies: 24
- Views: 20290
I have a similar process but prefer to put the casings on the horn after the horn is already attached. I take the bowl I was soaking the casings in over to the stuff, rub water all over the horn to get it as wet as possible, open the end of the casings and dip them into the soaking water like a fish...
- Wed Oct 10, 2012 00:41
- Forum: Dry Cured Meats and Sausages
- Topic: First time making fermented sausage
- Replies: 104
- Views: 75155
- Mon Oct 08, 2012 14:28
- Forum: Dry Cured Meats and Sausages
- Topic: Conditioning fermented sausage
- Replies: 18
- Views: 16907
- Mon Oct 08, 2012 00:40
- Forum: Dry Cured Meats and Sausages
- Topic: Conditioning fermented sausage
- Replies: 18
- Views: 16907
I've been planning out my fermentation / curing chamber and looked at the ceramic terrarium heaters and thought they were a bit on the expensive side. The largest of the three "bulbs" I looked at was about $40 (might be less online) and according to the package only guaranteed to raise the temp 5-10...
- Sun Sep 30, 2012 04:48
- Forum: Smoked pork products
- Topic: Fast and Easy Ground Meat Bacon
- Replies: 19
- Views: 22023
- Mon Sep 10, 2012 16:22
- Forum: For beginners
- Topic: cold curing sausages
- Replies: 10
- Views: 9653
- Thu Sep 06, 2012 01:08
- Forum: Hyde Park
- Topic: How do you know if the product has not turned out or is bad
- Replies: 5
- Views: 3571
- Thu Sep 06, 2012 00:44
- Forum: Smoked pork products
- Topic: Fast and Easy Ground Meat Bacon
- Replies: 19
- Views: 22023
- Wed Sep 05, 2012 18:59
- Forum: Technology basis
- Topic: Using Butcher's twine
- Replies: 7
- Views: 8132
I just looked at the link Carbonaia posted and that's a little different from my recolection of a bubble knot. That said just because it's different doesn't mean it's any less effective, just different. Here's a link to the one that I'm more familiar with:
Ruhlman/Polcyn Salumi
Ruhlman/Polcyn Salumi