Redzed! Yup you're right it did say -17C. It did come in the middle of summer, so I thought after opening I would have to freeze it. (Dumb me) If I think about shipping and handling, from Denmark to Butcher and packer then to me. It would have to be frozen, coming from butcher and packer. No problem...

I ordered my bactoferm LHP from butcher packer tonight. Than further reading it should go in the freezer. QUESTION The order of bactoferm T-SPX which I ordered a while back for project B, I just put it on the shelf not opened. So is it still good.? The package say's storage 17 deg C and that to me i...

CW if you have time can we get your brine solution recipe.?

THANK YOU CW! That cleared it up. A recipe is one thing, but knowledge of handling bacteria and fermentation is a must in my mind. Please keep on hammering it home. Northern tool has a kitchner grinder on sale 1/2 hp 300 watt for $99.99. Santa is coming early for me. Goodbye kitchen aid, although th...

Not to be a pain in the butt. I left the chorizo out to bloom for three days and they dried up like a meat stick. Not bad tasting at all, really good. I am trying to really understand blooming and bacteria. If it has cure 1 and smoked/cooked to 150 degrees, it would be safe to eat. I will try the ch...

even though the sausage has been cured, it doesn't mean that it will remain edible outside the refrigerator. This remains a perishable product and must be refrigerated and used within a few days, or frozen until you are ready to grill in the near future. Need some school housing and or hand holding...

If I may ask what are you using on the top of the jar, to hold the cabbage down. I use a cabbage leaf. yours look better.

I have had the book for a couple of months. It is great information. I have done the fermented veggies. But it is an acquired taste. I purchased the air locks from amazon. Haven't did the sauerkraut yet and that to me is where the book shines.My opinion only.

I made argentine chorizo with chipotle high temp cheese. I did use cure #1. I smoked them for two hours then brought it up to 150 internal temp, ice water and bloom over night. (hog casing). Question, How long would I have to let them bloom at room temp or in a brown bag in the fridge.? in order to ...

looking at making more kabanosy and beef sticks. When I found the beef recipes they were using encapsulated citric acid at the end before stuffing. Would not use it on kabanosy as it is great the way it is. They use for tang flavour.?

Duckie your sense of humor is great. I have to laugh at all your post,It is like a breath of fresh air. I did put soy powder concentrate in to stiffen the chorizo up and it did work fine. Actually I know nothing about chorizo. Some posted that it is supposed to be crumbly. I did not stuff it and it ...

On the chorizo I did use 1/5 cup of vinegar.(76 gm) I wished I didn't, it is crumbly and I can taste the vinegar, a little bitter. I do love vinegar but not in my chorizo. next time I will use water. Remembering what CW taught us. Going to use soy powder concentrate to stiffen it up.This is just an ...

Hey thanks to everyone. They are back in the fridge and how long would that be for.? The things that I have learned. I have been using my smoker for other meat, and using different wood. I should have heated it up on a high temp to burn off some of the other smoking residue. Then let it cool down fo...

casabasi 3rd day out of the smoker. I am a beginner and these are not cured still raw to me. I also think I over smoked them. I did cook one of them in the microwave. I had a lot of orange fat on the bottom of the plate. I think my 80-20 fat was off. It tasted over smoked to me. Nothing like the fre...

Finishing up casabasi today. On the chorizo I have the ancho, I also have ground red jalapeno and red chipotle. I think the red ground jalapeno is a better choice.Should I back off on the amount.? I really don't know squat about chiles. For a northerner, I can get wimpy about heat. But I do love fla...