Search found 34 matches

by LOEBER74
Wed Dec 20, 2017 18:22
Forum: Sausages
Topic: Portuguese Chourico Recipe Help
Replies: 12
Views: 8577

Thanks for the links! I gots some reading to do now!!!
by LOEBER74
Tue Dec 19, 2017 18:16
Forum: Dry Cured Meats and Sausages
Topic: Premixing lots of cure in advance - any issues?
Replies: 3
Views: 2136

The mixes I do buy, generally have the seasoning and salt in one package and a small bag of #1 or #2 to ensure correct amounts of cure get into the farce.
by LOEBER74
Wed Nov 22, 2017 19:27
Forum: Sausages
Topic: Christmas Sausages
Replies: 3
Views: 3072

Christmas Sausages

I have some Sausion Sec and Soppis hanging with 6 Loma Tloins for Christmas gifts. What are some other sausages the group likes for Christmas, fresh, smoked, dried, potted?
by LOEBER74
Wed Nov 08, 2017 16:25
Forum: Dry Cured Meats and Sausages
Topic: Saucisson Sec for Everyone
Replies: 26
Views: 21210

Thanks Red!

I was looking for a little something for christmas open house gifts. This is it.

cure 1 or 2??

Cheers
D
by LOEBER74
Fri Oct 06, 2017 14:56
Forum: Hardware
Topic: Emulsified Sausages - possible alternative for a bowl cutter
Replies: 29
Views: 16143

Joe,

Do you have the source for the mortar you show in the picture? I am interested in finding one.

Thanks

Dan
by LOEBER74
Tue Oct 03, 2017 15:59
Forum: Hardware
Topic: Emulsified Sausages - possible alternative for a bowl cutter
Replies: 29
Views: 16143

The mortar is interesting. While not what you were after, the result looks tasty!!! good luck wit hthe research!!
by LOEBER74
Fri Aug 25, 2017 19:06
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1288
Views: 511633

Nice Feeshes!! Its been too long since I fished the west side. Beauty smoking fare!! Congratulations!
by LOEBER74
Fri Aug 18, 2017 14:59
Forum: Dry Cured Meats and Sausages
Topic: Celiac / Crones jerky.
Replies: 3
Views: 2667

Thanks for the advise guys.
It is the commercial binders and additives that she has the most issue with, and I dont use em...
I have some mild snack sticks I did for her in the smoker today, and jerky tomorrow. hopefully they pass her taste test.
by LOEBER74
Thu Aug 17, 2017 23:05
Forum: Dry Cured Meats and Sausages
Topic: Celiac / Crones jerky.
Replies: 3
Views: 2667

Celiac / Crones jerky.

A friend of mine has had Crones / Colitis for years and had a large part of her gut removed years ago. The disease has been managed well for the last several years but in the last months she is having issues again and her doctors are removing items from her diet almost weekly. Currently she CAN NOT ...
by LOEBER74
Tue Jul 18, 2017 18:04
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoke Generators - Venturi Type
Replies: 93
Views: 110557

Bumper. I have a Brinkman knock off water smoker (bradly look but coal fired) I have used a 1600w plate and an amazing tube for the past few years and the tube lets me cold smoke (ambient outside temps + 5c). With the burner on full I run at 160f when its 20c outside.
Mine is a Saltan brand.
by LOEBER74
Tue Jun 20, 2017 15:12
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1288
Views: 511633

Thanks for that Redzed. Another reason we make our own. :wink:
by LOEBER74
Thu Jun 15, 2017 15:24
Forum: For beginners
Topic: Chamber is dead, is my meat?
Replies: 3
Views: 3079

Hey Red. I cut them open and the smell was WAAAY off. As I am fairly new my wife èncoouraged`me to err on the side of caution. Fridge was older and on its last legs for months, cooling unit blew on it and the fan just blew hot air. ( instant read showed air temp of 78f coming out of the blower into ...
by LOEBER74
Thu Jun 15, 2017 14:52
Forum: For beginners
Topic: Chamber is dead, is my meat?
Replies: 3
Views: 3079

+++++FOLLOW UP+++++

All meat is trashed. Will keep the fridge as it now maintains at a deccent fermenting temperature. Silver linings i guess...É
by LOEBER74
Tue Jun 13, 2017 19:40
Forum: For beginners
Topic: Chamber is dead, is my meat?
Replies: 3
Views: 3079

Chamber is dead, is my meat?

I have 2 coppas (hanging for 45 days) and some speck (cold smoked and drying for 10 days) hanging in my chamber. I had to go out of town from June 6-12 and when I got home the temp inside was 74.5f and the humidity was 85. sometime while I was away the fridge died but the fan kept blowing warm air i...
by LOEBER74
Wed May 31, 2017 14:43
Forum: Smoked pork products
Topic: Bacon question...
Replies: 10
Views: 7118

Most of the guys I know that hot smoke before storing, do it because they only have one smoker and theirs don't go low enough. Clearly they don't understand the word addiction.
Thanks for clearing up the rendering issue!