Search found 3843 matches
- Sat Nov 03, 2012 18:20
- Forum: Hyde Park
- Topic: For my Birthday
- Replies: 12
- Views: 6361
Ray, Ray, Ray. You gotta get out more often! Here on the wet coast we have a flourishing wine industry and there are also excellent wines produced in Ontario's Niagara Peninsula. Even here on on Vancouver Island, where we normally have long dry summers, there are several quality growers and vintners...
- Sat Nov 03, 2012 17:42
- Forum: Dry Cured Meats and Sausages
- Topic: Lonzino
- Replies: 19
- Views: 28678
Jeff, I have two loins currently in my chamber a lonzino and embuchado. After 3 weeks the lonzino has lost 20% and the embuchado 13% after 2 weeks . My concern is that both are still very soft when squeezed, unlike my salamis that have firmed up nicely. Is this normal? How long does it take before t...
- Sat Nov 03, 2012 02:26
- Forum: Hyde Park
- Topic: For my Birthday
- Replies: 12
- Views: 6361
Happy birthday BG! With all that zin looks like it's gonna be an all nighter! And CW where the heck did you study history? Ontario in a civil war? There was the Upper Canada Rebellion in 1837 but it was quickly suppressed by the British controlled government. We Canucks may occasionally fight over b...
- Fri Nov 02, 2012 20:56
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 363761
CW I'm wondering if you will soon be posting further instructions for the next phase of the project. I'm leaning toward making the summer sausage and will have some time middle of next week. I am also planning to make a bit of Polish style sausage and would like to do everything at the same time sin...
- Fri Nov 02, 2012 06:36
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 363761
I called butcher and packer today. He said they keep it at 30 below zero. They ship to us in a couple of days and to toss my bactoferm t-spx as it would be no good. Just a thought. Although it's possible, I doubt they keep their freezers running at 30 below or almost -35°C. In fact I would bet fift...
- Fri Nov 02, 2012 04:19
- Forum: For beginners
- Topic: Which Stockinettes To Use
- Replies: 2
- Views: 5019
Redzed, Talk to me about those stockinettes your using in the photo. It looks like a different size for the ham and another for the picnics. I'm interested in getting some for small hams, picnics, and some 10# chubs of headcheese for support. I've been searching the net and there is a lot of stuff ...
- Thu Nov 01, 2012 02:05
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 477417
- Thu Nov 01, 2012 01:55
- Forum: Smoked pork products
- Topic: Ordering Porkbelly for my slab bacon
- Replies: 24
- Views: 15829
I am going to have to try the soak in brine approach. Those look so fine. I am patient enough to plan so far ahead that I could have them ready for a given future date. Hanging them in bags or nettingmakes them nice and neat looking and is much easier than tying them with turns every inch or less. ...
- Thu Nov 01, 2012 01:38
- Forum: Smoked pork products
- Topic: Ordering Porkbelly for my slab bacon
- Replies: 24
- Views: 15829
Ray, pumping the picnics will definitely lessen the brining time, by as much as half. It also depends on the size of the ham and degree of salinity. My brine was less than 30°, but I had pretty small cuts of meat in there and in retrospect, I should have added a bit more. My wife always complains ab...
- Wed Oct 31, 2012 04:32
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Nocciola (mandorle)
- Replies: 15
- Views: 13883
Yeah that sure is a nice toy!. I sure would like to have one of those meters, but my wife would flip if she saw that I spent $375 for it. I guess I'll have to get one while she is not looking and then tell her I got it at Home Depot for $9.95. Testing with strips is a pain in the dupa, especially af...
- Wed Oct 31, 2012 04:18
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 363761
- Wed Oct 31, 2012 04:13
- Forum: Smoked pork products
- Topic: Ordering Porkbelly for my slab bacon
- Replies: 24
- Views: 15829
Re: Smoked Picnics
Redzed, I'm interested in your picnics and how you do them. Is that the cut you purchased in the store, picnics? Did you wet cure them? I'm interested in learning your process as to how much brine was injected vs. green weight, how long they were smoked and what temps you used. I'd sure like some s...
- Wed Oct 31, 2012 01:55
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Nocciola (mandorle)
- Replies: 15
- Views: 13883
- Mon Oct 29, 2012 22:01
- Forum: Smoked pork products
- Topic: Ordering Porkbelly for my slab bacon
- Replies: 24
- Views: 15829
Toda, I'm actually smoking a couple of small hams cut out of two picnics. I bought four of them, averaging 9-10lbs, hock on, for .99lb. I processed two and threw the other two into the freezer. In addition to the two small hams, I cut off the hocks for headcheese, got about 6 lbs of nice dark meat f...
- Mon Oct 29, 2012 04:03
- Forum: Smoked pork products
- Topic: Smoked picnic for the cooking pot
- Replies: 2
- Views: 2974