Search found 444 matches
- Tue Dec 29, 2015 16:11
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: UMAI drybag questions
- Replies: 22
- Views: 18832
http://i245.photobucket.com/albums/gg69/shuwap2/Sausages/Longaniza_zpsnfeyulvf.jpg http://i245.photobucket.com/albums/gg69/shuwap2/Sausages/Longaniza_zpsnfeyulvf.jpg Jan is right that the Umai bag does not remain tight to the meat when drying. To lose weight the meat is shrinking in volume but the ...
- Thu Dec 03, 2015 16:33
- Forum: Dry Cured Meats and Sausages
- Topic: PUSKA - Traditional Bulgarian Christmas Sausage
- Replies: 7
- Views: 6806
- Wed Nov 18, 2015 15:50
- Forum: Books&Videos of meat processing
- Topic: The Meat Processor's Journal
- Replies: 2
- Views: 5574
- Mon Sep 28, 2015 14:49
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Finished Smokehouse - pic heavy
- Replies: 10
- Views: 13851
- Mon Apr 13, 2015 19:52
- Forum: Hyde Park
- Topic: Cornucopia
- Replies: 6
- Views: 7346
- Wed Apr 08, 2015 04:51
- Forum: Hyde Park
- Topic: Cornucopia
- Replies: 6
- Views: 7346
- Tue Apr 07, 2015 22:14
- Forum: Hyde Park
- Topic: Cornucopia
- Replies: 6
- Views: 7346
- Tue Apr 07, 2015 17:59
- Forum: Hyde Park
- Topic: Cornucopia
- Replies: 6
- Views: 7346
Cornucopia
Just put fresh sweet Italian sausage patties into the freezer prior to vac sealing. Meanwhile a fresh pork picnic with bone in is in the slow cooker for the day after spending the night in the fridge with a dry rub over Worcestershire sauce. Thursday take Slim Jims, Canadian bacon and smoked salmon ...
- Fri Mar 27, 2015 18:33
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My Coppa In The Dry Bags UPDATES
- Replies: 39
- Views: 37489
- Thu Mar 26, 2015 14:48
- Forum: Dry Cured Meats and Sausages
- Topic: Culatello
- Replies: 40
- Views: 33409
- Wed Mar 18, 2015 20:02
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Croatian Cold Smoker 5 Metres High
- Replies: 13
- Views: 16407
- Mon Mar 16, 2015 17:52
- Forum: Hyde Park
- Topic: Casing Tenderness
- Replies: 8
- Views: 8142
- Mon Mar 16, 2015 17:47
- Forum: Hyde Park
- Topic: Casing Tenderness
- Replies: 8
- Views: 8142
- Mon Mar 16, 2015 15:50
- Forum: Hyde Park
- Topic: Casing Tenderness
- Replies: 8
- Views: 8142
Casing Tenderness
I`m fussing over casing tenderness in fresh sausage. I get that you shouldn't use too high a heat when cooking. DeWied International advises that casings can be made more tender by: "Soak casings using a tenderizer. This must be carefully monitored to avoid making the casings too weak to stuff. Use ...
- Tue Mar 10, 2015 20:00
- Forum: Hyde Park
- Topic: Risk of Using Reactive Materials
- Replies: 2
- Views: 3719
Risk of Using Reactive Materials
This article is from AmazingRibs. Com: http://tinyurl.com/pcvqxz6 Beware The "Lasagna Cell": How Some Metals Can Ruin Your Meal And When Even A Non-Reactive Pan Can Be A Hazard I`m sure our friend El Ducko of Texas Hill Country (the chemical enginee), doesn`t use the "Texas Crutch" mentioned in the ...