Search found 89 matches

by checkerfred
Tue Feb 18, 2014 04:18
Forum: Hyde Park
Topic: Pastrami Brine Fail
Replies: 19
Views: 11866

You mean proceed with brining or smoking? I went ahead and put them in the smoker already
by checkerfred
Tue Feb 18, 2014 03:43
Forum: Hyde Park
Topic: Pastrami Brine Fail
Replies: 19
Views: 11866

aghhh this is frustrating! lol I went exactly by the Marianski recipe which said to pack it tight...which I didn't pack it really tight but meat was touching. I had 4 small pieces of venison in a 1 gallon pitcher covered with the brine. So I guess I would have needed to move them around a few times ...
by checkerfred
Tue Feb 18, 2014 03:00
Forum: Hyde Park
Topic: Pastrami Brine Fail
Replies: 19
Views: 11866

could my fridge temp have been too cold? i think it's default set to 36 degrees
by checkerfred
Tue Feb 18, 2014 02:59
Forum: Hyde Park
Topic: Pastrami Brine Fail
Replies: 19
Views: 11866

Image
by checkerfred
Tue Feb 18, 2014 02:58
Forum: Hyde Park
Topic: Pastrami Brine Fail
Replies: 19
Views: 11866

Pastrami Brine Fail

I tried the pastrami brine curing method out of the Marianski's book Home Production of Quality Meats and Sausages. It's similar to this one but uses a 40 degree brine http://www.meatsandsausages.com/hams-other-meats/pastrami It said to let it sit in the fridge for 4-5 days, packed tightly in a cont...
by checkerfred
Mon Feb 17, 2014 03:32
Forum: Sausages
Topic: [USA] Cactus Jack's Kabanosy
Replies: 14
Views: 15686

Looking good Gray Goat! I gotta eat my current ones up so I can try again and get my cooking time down to yours!
by checkerfred
Sun Feb 16, 2014 04:40
Forum: For beginners
Topic: Kabanosy Smoking Problems
Replies: 17
Views: 12334

Well I tried poaching again like you said... It seems like it came to temp really quick.... My only problem is I get water under the casing I guess where my thermometer probe went in, or maybe where the ends were tied. I made bologna and had a fibrous casing.. The ends of the sausage were terrible.....
by checkerfred
Sun Feb 16, 2014 04:34
Forum: Sausages
Topic: Question about Kabanosy cooking
Replies: 20
Views: 14679

Thanks red for clearing that up... Sometimes Internet posts can sound different than intended. I definitely wanna get my cook time down to 20 min for snack stick sized sausage that was the reason for my post. Does the 3-5 days hold time matter if it's at room temp or in just the fridge?
by checkerfred
Sun Feb 16, 2014 04:28
Forum: Hardware
Topic: Possibly, the perfect vacuum sealer for us regular folk.
Replies: 41
Views: 41861

That's a good price... They're 700+ on the sausagemaker.com website... I didn't read the bad limitations on it when I first saw it... I love my foodsaver I just hate having to freeze stuff first
by checkerfred
Sat Feb 15, 2014 05:02
Forum: Sausages
Topic: Question about Kabanosy cooking
Replies: 20
Views: 14679

Thanks Carpster! Nice looking sausages! I started to go through the B2 thread but was making some sausage this week at the time and didn't have much spare time to do so. I will definitely be working my way through it though. This hobby takes a lot of time! haha. I enjoy it though
by checkerfred
Fri Feb 14, 2014 23:38
Forum: Sausages
Topic: Question about Kabanosy cooking
Replies: 20
Views: 14679

So, you guys are essentially right. Once it has been cooked, it is considered to be safe to eat. Like any other food we consume, the higher cooking temp destroys the pathogens. I'm simply thinking of that second safety assurance we have in "semi-dry curing" where microbes are stopped as the product...
by checkerfred
Fri Feb 14, 2014 19:04
Forum: Sausages
Topic: Question about Kabanosy cooking
Replies: 20
Views: 14679

The problem with reading someone`s remarks is that we cannot always hear the intended inflection. I`m sure Redzed only had your benefit in mind - otherwise he wouldn`t have answered at all. He`s simply defending his beloved Kabanosy recipe by keeping folks from making up their own rules. That`s the...
by checkerfred
Fri Feb 14, 2014 00:00
Forum: Dry Cured Meats and Sausages
Topic: Sausage fermented but has dark spots
Replies: 16
Views: 14145

:grin: I did get lazy with the setup lol. I'll make sure to do some better one's next time!
by checkerfred
Thu Feb 13, 2014 22:04
Forum: Dry Cured Meats and Sausages
Topic: Sausage fermented but has dark spots
Replies: 16
Views: 14145

Hi CFred - we should have a chatroom! (...there IS one at this forum -right??) Now - if I was to take pics of those sausages I would opt for a more neutrally colored background than your nice blue surface which may (just may) do funny things with the automatic white balance. But it sure does not di...
by checkerfred
Thu Feb 13, 2014 20:51
Forum: Dry Cured Meats and Sausages
Topic: Sausage fermented but has dark spots
Replies: 16
Views: 14145

Here's some better pics: summer sausage sticks (I do know ss is usually put into bigger casings, I just wanted something smaller than a 2 1/2" diameter stick that I could just snack on here or there.) http://i1305.photobucket.com/albums/s552/checkerfred/7690_zpsa519d965.png semi dry landjager: http:...