Search found 72 matches
- Sun Dec 20, 2020 19:29
- Forum: Curing chambers and Related Equipment
- Topic: Small Chamber - what is too full?
- Replies: 9
- Views: 4426
Re: Small Chamber - what is too full?
Hard to say, as long they are not touching as you say, and there is some air movement and the products are aging well, then you're OK. But in in the big scheme of things a larger unit with better air and humidity controls is more efficient. And after you've been doing this for while going and openi...
- Sun Dec 20, 2020 17:09
- Forum: Curing chambers and Related Equipment
- Topic: Small Chamber - what is too full?
- Replies: 9
- Views: 4426
Small Chamber - what is too full?
I may have gotten ahead of myself a bit (or my equipment), or maybe not.... :) How full is too full in a drying chamber? I'm using a small, 32-bottle wine fridge for a chamber. I've currently got two coppa, two chorizo, one Lomo, and one pancetta stuffed in there. I have everything arranged so they ...
- Sat Dec 19, 2020 20:03
- Forum: Dry Cured Meats and Sausages
- Topic: Lomo Embuchado in the cure
- Replies: 8
- Views: 1976
Lomo out of the cure, into the cabinet
A quick update.... I got the Lomo out of the cure today, scraped off the excess salt and spices, then trussed it up to hang in the curing chamber. When I did the coppa, I used a beef bung, and that was a bit of a squirrely experience (not to mention "fragrant"), so this time I used a collagen sheet ...
- Fri Dec 18, 2020 17:15
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 41
- Views: 10499
Day 21 in Chamber
So, we're on day 21 of having the coppa drying in my chamber. Temp and humidity are staying well within ranges, so I'm really happy that's working well. Not a ton of change visually with the coppa, and I think I can feel a mild difference in give when I squeeze it. A long way to go though! The two p...
- Wed Dec 16, 2020 02:04
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 41
- Views: 10499
Re: First Coppa
Just needed to say it smells like my teenage boys dumped all their football socks in my office......and I don't have any teenage boys! I've read a lot about the "dirty sock" smell, man, that descriptor is dead on! Is it perverse that I'm enjoying it? I guess it means things are going in the right di...
- Tue Dec 15, 2020 18:17
- Forum: Sausages
- Topic: Christmas Smoke
- Replies: 5
- Views: 1758
Re: Christmas Smoke
That is some impressive work! Trying to accomplish that would either kill me, or incite my wife to do great bodily harm!
I will aspire to be able to recreate some of these (one at a time.)
Rich
I will aspire to be able to recreate some of these (one at a time.)
Rich
- Mon Dec 14, 2020 21:32
- Forum: Sausages
- Topic: Polska kiełbasa wędzona
- Replies: 10
- Views: 2008
Re: Polska kiełbasa wędzona
Yeah, Scott, 5 gallons is probably about the max. I have found with my larger kettle that my volume of water vs my usual batch size of sausage, it still works fine. If I get that mass of water up to 175F, it only takes about 10-12 minutes for the sausage to hit 154F, and the stick keeps everything a...
- Mon Dec 14, 2020 20:34
- Forum: Sausages
- Topic: Polska kiełbasa wędzona
- Replies: 10
- Views: 2008
Re: Polska kiełbasa wędzona
Rich, how does the sous vide wand hold up to this? I saw your pic and thought it would be a great use to get my sausage bath to 170°F but with the greasy water recirculating through the wand does it create problems? Longevity? Cleaning? etc. I have been hesitant to go sous vide because of plastic b...
- Sat Dec 12, 2020 16:45
- Forum: Hardware
- Topic: Vintage Hobart experts?
- Replies: 6
- Views: 5086
Re: Vintage Hobart experts?
Thanks, Bob, that will help! Unfortunately, the wires are all the same color. We'll get it figured out, I'm sure. I'm just kicking myself for not being more careful with the notes since I actually took them (for just this reason!) Hopefully, I'll exit this summer with a shiny, red #22 Hobart....... ...
- Fri Dec 11, 2020 23:58
- Forum: Hardware
- Topic: Vintage Hobart experts?
- Replies: 6
- Views: 5086
Re: Vintage Hobart experts?
Thanks, Red. I know it can be wired for 115v, as that's how it was when it came into my possession. Unfortunately, I lost my notes and pics from before I undid the wiring, so am not 100% certain how to wire it back up again. I have a good friend who is an electrician, but he's a vegetarian, so I wil...
- Fri Dec 11, 2020 16:49
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 41
- Views: 10499
Re: First Coppa
Day 14
The large piece has lost 10%, and the smaller one has lost 15%. Full mold coverage, and as far as my rookie eye (and nose) can tell, everything is going well. Added in some chorizo buddies last week....
The large piece has lost 10%, and the smaller one has lost 15%. Full mold coverage, and as far as my rookie eye (and nose) can tell, everything is going well. Added in some chorizo buddies last week....
- Thu Dec 10, 2020 05:06
- Forum: Hardware
- Topic: Vintage Hobart experts?
- Replies: 6
- Views: 5086
Re: Vintage Hobart experts?
I found the partial old manual for my "chopper" that I had filed away on my computer. It's a model 822 chopper. Here's a link to the partial manual if anyone is interested..... https://www.heritageparts.com/medias/HOB1141.pdf?context=bWFzdGVyfHBkZi1tYW51YWxzfDExMjg1OTV8YXBwbGljYXRpb24vcGRmfHBkZi1tYW...
- Thu Dec 10, 2020 03:41
- Forum: Hardware
- Topic: Vintage Hobart experts?
- Replies: 6
- Views: 5086
Vintage Hobart experts?
A couple of years back, I stumbled across someone in my neighborhood who was looking to make room in his garage by getting rid of a vintage #22 Hobart grinder. The price was right (really cheap), and the grinder worked, so I relieved the kind gentleman of his burden. My plan was to spruce it up a bi...
- Tue Dec 08, 2020 16:43
- Forum: Sausages
- Topic: Polska kiełbasa wędzona
- Replies: 10
- Views: 2008
Re: Polska kiełbasa wędzona
The process that I would recommend if you want to crank it up a few notches is to cure your meats for 48-72 hours before grinding and stuffing. You will have a better bind, colour and a more flavourful sausage. Thanks, Red, love the additional information! I keep meaning to cure the meat for a coup...
- Mon Dec 07, 2020 23:32
- Forum: Sausages
- Topic: Polska kiełbasa wędzona
- Replies: 10
- Views: 2008
Polska kiełbasa wędzona
Made up a small batch (2000g) of a new (to me) recipe from meatsandsausages.com (https://www.meatsandsausages.com/sausage-recipes/polish-hot-smoked). I used the recipe as a guide, but made a few changes along the way: - 850g shoulder, 150g belly fat (the shoulder was lean) - Unexpectedly out of marj...