Search found 75 matches
- Sun May 20, 2018 16:15
- Forum: Dry Cured Meats and Sausages
- Topic: Saucisson Sec for Everyone
- Replies: 26
- Views: 21540
For everyone except for me..waaaa :sad: Sooner or later I knew I would run into something that did not go as planned. I have no idea what went wrong but it sure enough did. Did this according to the recipe but in the chamber where humidity and temp controlled. Time to clean the chamber. This is the ...
- Mon May 14, 2018 21:26
- Forum: For beginners
- Topic: Protein lined casings
- Replies: 25
- Views: 10661
- Mon Apr 30, 2018 23:45
- Forum: Hyde Park
- Topic: Winner - Winner Chicken Dinner!
- Replies: 5
- Views: 4240
Kijek. Lucky you. You will like the treager. I've had one since the first year they were made and that was a very long time ago. They were made only 30 miles from me but now made out of country I believe. None the less they have made many strides since I first owned it. My son in law has it now and ...
- Mon Apr 16, 2018 23:05
- Forum: For beginners
- Topic: Protein lined casings
- Replies: 25
- Views: 10661
Bob I think I used the wrong casing for the right sausage. I need to pay more attention to detail and learn some more before I jump head first into the pool. Sausage Maker 1 1/2 inch x 24 pepperoni stick..pre-tied They have great stuff. I just applied the wrong application. They have good stuff as I...
- Mon Apr 16, 2018 19:45
- Forum: For beginners
- Topic: Protein lined casings
- Replies: 25
- Views: 10661
Stefan Now that you mention it, the sausage I have is VERY oily on the outside of the casing. I was wondering about that and was to be my next question. Interesting. I'm still learning stuff. Bob. Thanks for that. Its been 2 weeks and I'm at about 28% weight loss. The PH now is at 5.36. My dish for ...
- Mon Apr 16, 2018 14:03
- Forum: For beginners
- Topic: Protein lined casings
- Replies: 25
- Views: 10661
I did not use chlorinated water to soak. Its been a bit over 2 weeks now and still no mold growth. Its a mystery but I wont lose sleep over it. So now as this is drying there are long strips of air pockets. Not sure if I should worry about them or not. :?: Next time I will use natural casings as per...
- Sat Apr 14, 2018 15:17
- Forum: For beginners
- Topic: Protein lined casings
- Replies: 25
- Views: 10661
- Sat Apr 14, 2018 01:15
- Forum: For beginners
- Topic: Protein lined casings
- Replies: 25
- Views: 10661
Protein lined casings
I have a Saucisson drying in the chamber now. I used 1 1/2 inch fibrous casings. Its very hard to find small diameter casings that are protein lined. I did get a link on this board but the supplier is out and who knows when they will be back in stock. So to get my casings to shrink in this instance,...
- Sat Mar 24, 2018 17:21
- Forum: Hyde Park
- Topic: Sourdough Starter
- Replies: 0
- Views: 16695
Sourdough Starter
Some time ago I came across a way to make a sourdough starter using BLC-007 or SPX or something. I've searched for the post with no luck. Maybe it was contained in a thread.
Would appreciate a link or info if anyone has done this.
Thanks. charlie
Would appreciate a link or info if anyone has done this.
Thanks. charlie
- Fri Mar 23, 2018 16:26
- Forum: Dry Cured Meats and Sausages
- Topic: Saucisson Sec for Everyone
- Replies: 26
- Views: 21540
- Fri Mar 23, 2018 04:50
- Forum: Dry Cured Meats and Sausages
- Topic: Saucisson Sec for Everyone
- Replies: 26
- Views: 21540
- Wed Mar 21, 2018 15:29
- Forum: Announcements
- Topic: New Forum
- Replies: 2
- Views: 6027
- Sun Feb 25, 2018 18:24
- Forum: Hyde Park
- Topic: R.I.P Chuckwagon
- Replies: 18
- Views: 20367
- Fri Feb 09, 2018 15:34
- Forum: Hyde Park
- Topic: What to do with my Coppa
- Replies: 6
- Views: 3765
Thanks Bob Yes, forgot to mention I will be gone a month for sure and maybe 2. I can Vac it it and put in the fridge. When I get home then what? Add the remaining spice rub and cure in the chamber? I should have asked questions here before I made this with regard to the salt. Maybe it should be soak...
- Fri Feb 09, 2018 15:05
- Forum: Hyde Park
- Topic: What to do with my Coppa
- Replies: 6
- Views: 3765
This is the recipe I used found here on WD site. https://www.meatsandsausages.com/hams-other-meats/coppa My chamber is not set up with any auto venting so I don't think that is an option. So for now my 18 days are up and its time to rinse it off and put on some spice. Its in a ziplock freezer bag. N...