Search found 4458 matches
- Fri Sep 12, 2014 06:20
- Forum: Dry Cured Meats and Sausages
- Topic: Venison Landjaeger Recipe Wanted.
- Replies: 23
- Views: 31071
Divey, Here are the stats for Chr. Hansen Bactoferm™ T-SPX (Slow: Assists with drying a month or more) Also: Semi Dry Cured Bactoferm™ T-SPX is a freeze-dried culture well suited for all fermented sausages where a relatively mild acidification is desired. T-SPX is particularly recommended for the pr...
- Thu Sep 11, 2014 10:49
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 582993
Hey pards, Isn`t it just about time for some ... "Saddlebum`s Sagebrush Sagacity & Wild West Wisdom"? Yup, I reckon so! Did you happen to know that if a statue in your favorite park, has a person on a horse having both front legs in the air, that person died in battle? If the horse has one front leg...
- Thu Sep 11, 2014 04:07
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 170019
dabrjn wrote: CW, On the making your own sausage recipe you call for 800 g meat and 200 g backfat. If I am using pork butt, do I still add 200 g backfat? i.e., if the pork butt is already 25-30% fat, do you want more added? The addition of 200 grams of backfat is to make up for missing fat in game m...
- Wed Sep 10, 2014 20:29
- Forum: Dry Cured Meats and Sausages
- Topic: Venison Landjaeger Recipe Wanted.
- Replies: 23
- Views: 31071
There are actually three important parasites found in pigs which pose a risk to humans who ingest raw or undercooked pork products, although most people only remember or consider trichinella spiralis . These parasites are Trichinella spiralis, a nematode or roundworm, Taenia solium , a tapeworm , an...
- Wed Sep 10, 2014 15:41
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 170019
- Wed Sep 10, 2014 15:26
- Forum: Dry Cured Meats and Sausages
- Topic: Venison Landjaeger Recipe Wanted.
- Replies: 23
- Views: 31071
Divey, You wrote: Thanks again Chuckwagon. I assume that you think it's okay to go with the 70% 30% mixture for what I want to do. I would also like to clear another matter up. I did not freeze the meat in the hope of killing any nasties. You are mighty welcome Divey. I sure would like to see you po...
- Wed Sep 10, 2014 07:17
- Forum: Dry Cured Meats and Sausages
- Topic: Venison Landjaeger Recipe Wanted.
- Replies: 23
- Views: 31071
Hi Divey, Yup, pork "butt" is shoulder. It got its name "butt" in Colonial Boston where butchers packed pork shoulder into casks called "butts". In any semi-dried or dry cured sausage, there is always a risk of fat going sour because it cannot be "cured" by sodium nitrite. This is the reason jerky d...
- Tue Sep 09, 2014 22:45
- Forum: Technology basis
- Topic: On Getting It Right
- Replies: 3
- Views: 8514
Shuswap, when our fellow members Jason Story and gorgeous wife Carolina opened their charcuterie store called "Three Little Pigs" in Washing D.C., the HACCP was a constant consideration. Jason worked hard to meet all the requirements of opening a great place for the public to find all sorts of exqui...
- Tue Sep 09, 2014 22:21
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 582993
- Tue Sep 09, 2014 22:10
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 170019
Yikes! Both those projects look marvelous! Good going guys. Graybeard , I can hardly wait to try Brooklyn's Jamaican Breakfast Sausage. It looks terrific and your links look very nice. Thanks for sharing the recipe. Say, did I ever tell you about the time that Whiplash McGillicuddy and I drove 50 of...
- Tue Sep 09, 2014 11:26
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 170019
Graybeard wrote: Nice looking CB dabrjn. Just got back from Florida so I am a little behind, I have the CB brining right now and getting ready to make my own sausage today or tomorrow. Looking forward to see how that turns out. Go Greaybeard! Nice to hear from you. We're looking forward to seeing yo...
- Tue Sep 09, 2014 08:46
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 582993
Hi smoke wranglers! Here is the latest from, "Enquiring Minds Really, Really, Really, Want To Know" ! See if you can answer all of these hot questions. These are answers we just can`t live without! If you get all 5, you can ride my pony anytime and we`ll give you a title of trivia genius! We`ll even...
- Mon Sep 08, 2014 12:11
- Forum: Sausages
- Topic: Beef middles and dry cured salami question
- Replies: 28
- Views: 21705
Topic Split 9/8/14 @5:05byCW See: "Disclaimer Container - Where Did My Post Go?" in the Hyde Park Forum at this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5839
- Sun Sep 07, 2014 23:38
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My Journey with UMAi Bags
- Replies: 124
- Views: 103930
- Sun Sep 07, 2014 23:26
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 170019