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- by Kijek
- Sat Jan 06, 2018 20:46
- Forum: Dry Cured Meats and Sausages
- Topic: Some basic Curing review
- Replies: 16
- Views: 7480
How much salt and cure 2 did you add, and did you also add some sugar?
For 10lbs of pork
1/3 tbs salt = 3 1/3 tbs total
2 tsp cure #2 total
No sugar.
Did you cure the coppa in the fridge before you transferred it into your chamber?
Yes I did
- by Kijek
- Sat Jan 06, 2018 17:57
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 570712
I see the photobucket icon, that's where I get my pics from, but the funny thing is I can't seem to find where to resize the pics, but like I said I'm working on it.
Any suggestions?
- by Kijek
- Sat Jan 06, 2018 02:09
- Forum: Dry Cured Meats and Sausages
- Topic: Some basic Curing review
- Replies: 16
- Views: 7480
Ok, I just got back into making dry cured sausagesm cappy, soppra's etc. Right now, made a curing chamber out of an old refrig, and only have 10lbs of Italian sausage and 1 cappy. I made everything with seasonings, salt and cure#2 plus sprayed Bac 600 on it and the nice white mold grew within 2 days...
- by Kijek
- Fri Jan 05, 2018 19:34
- Forum: Hardware
- Topic: Cabela's 33lb sausage meat mixer
- Replies: 13
- Views: 10619
Hey all, this is my first real post in here.This caught my eye because I've been thinking about a next grinder and an up grade from my 22 lb hand mixer.
I'm gonna check this out and hopefully buy a complete unit, 1 mixer and 1 grinder, that fit together.
- by Kijek
- Fri Jan 05, 2018 16:15
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 570712
Hello Everyone, I'm from the North east corner of the US, aka, New England States. Been watchin this site for years and have learned and used a lot of information from you all. I've progressed a long way with my charcuterie, smoking meats, and BBQin, and would like to join in with you all learning m...