Search found 106 matches

by STICKSTRING
Wed Oct 29, 2014 18:54
Forum: Dry Cured Meats and Sausages
Topic: Sugars in Dry Cured Sausages
Replies: 13
Views: 14499

Thank you bob, I guess this leads me to my (hopefully) last question. What makes someone choose .3% or .5% or .7% for a particular dry sausage? For instance, I read in Stans book that .3% sucrose with tspx is suffice for a traditional italian style salami. I also understand adding dextrose and sucro...
by STICKSTRING
Wed Oct 29, 2014 17:17
Forum: Dry Cured Meats and Sausages
Topic: Sugars in Dry Cured Sausages
Replies: 13
Views: 14499

Thank you redzed, I do have Stans book, infact I have all of his books, and have read it, and although I do understand u guess it still raised questions. The sugar ratio you suggested above (correct me if I'm wrong for learning purposes) is at .4%, .2 percent dextrose for fast acidification and ph d...
by STICKSTRING
Wed Oct 29, 2014 00:28
Forum: Dry Cured Meats and Sausages
Topic: Sugars in Dry Cured Sausages
Replies: 13
Views: 14499

Sugars in Dry Cured Sausages

Hello to all, I have been reading and learning day in and day out trying to gather as much information on how to assemble my own ingredients for dry cured sausages. The sugars are where I get confused. I know how sugar will help drop the PH levels during fermentation to a stable and safe sausage. Bu...
by STICKSTRING
Fri Oct 24, 2014 19:33
Forum: For beginners
Topic: Wine and Cheese Sausage
Replies: 4
Views: 5718

Bob k,
Thanks for your help. By looking at the recipe, how do you guys feel about it? Does it sound good enough to try?
by STICKSTRING
Thu Oct 23, 2014 21:20
Forum: For beginners
Topic: Wine and Cheese Sausage
Replies: 4
Views: 5718

Wine and Cheese Sausage

Hello all, some time has spend since I have last posted due to a lot going on in my families lives. But I'm back and ready to make some more sausages! I had a question in regards to Sodium Erythorbate. I would like to try len poli's Wine and Cheese fresh sausage. It includes cure #1 and sodium Eryth...
by STICKSTRING
Wed Jun 04, 2014 15:36
Forum: Other products
Topic: Backfat in Sausage
Replies: 9
Views: 10307

Sounds great
by STICKSTRING
Wed Jun 04, 2014 04:01
Forum: Other products
Topic: Backfat in Sausage
Replies: 9
Views: 10307

What flavor profile are you hoping for with your hams? Will this be like a Christmas smoked baked ham? Are you going to smoke it bone in? How will you plan on eating these hams? Will you pull it? Or slice it up?

Thanks!
by STICKSTRING
Tue Jun 03, 2014 22:38
Forum: Other products
Topic: Backfat in Sausage
Replies: 9
Views: 10307

Re: Backfat in Sausage

Sunday morning I had the hams separated from the boar hog I killed Saturday and had them brining before noon. Yesterday morning I dragged the cooler containing the rest of the carcass into the kitchen and got on with deboning what was left for sausage. [url=http://i229.photobucket.com/albums/ee209/...
by STICKSTRING
Fri May 30, 2014 03:41
Forum: Smoked pork products
Topic: Smoking Bacon.... Taste like Ashtray
Replies: 18
Views: 23494

Thanks to all for your replies and hard earned knowledge.... After reading all of the responses I have accepted I have done many things wrong! I put the bacon into the smoker cold.... It may have sat on the counter for 15 min before placing into smoker. The never let the bacon sit in smoker with sli...
by STICKSTRING
Thu May 29, 2014 02:01
Forum: Smoked pork products
Topic: Smoking Bacon.... Taste like Ashtray
Replies: 18
Views: 23494

Yes sir, we have plenty of Apple orchards. Just wasn't sure what could have caused the strong flavor. Hoping it was something someone else has encountered.
by STICKSTRING
Thu May 29, 2014 01:46
Forum: Smoked pork products
Topic: Smoking Bacon.... Taste like Ashtray
Replies: 18
Views: 23494

http://www.amazon.com/gp/aw/d/B000FK2DO ... ot_redir=1

The above link is what I was referring too when I said apple biscuits. Sry I would post a picture instead but I don't have an acct.
by STICKSTRING
Wed May 28, 2014 21:41
Forum: Smoked pork products
Topic: Smoking Bacon.... Taste like Ashtray
Replies: 18
Views: 23494

Give it a couple more days for the flavours to blend and mature, then judge the taste again. If you get heavy smoke then make sure your smoker's dampers are open at least half. I let my sausages and other smoked meats rest at room temp around 18° for around 8 hours before placing in a cooler enviro...
by STICKSTRING
Wed May 28, 2014 20:00
Forum: Smoked pork products
Topic: Smoking Bacon.... Taste like Ashtray
Replies: 18
Views: 23494

I'm not positive SS but I'm pretty sure you wanted to smoke that bacon until it reached a internal temperature of 135-137°F. Smoking the slab at 115-120°F for four hours would have left you far short of where you needed to be. As long as the slab was cured with sodium nitrite and the bacon cooked t...
by STICKSTRING
Wed May 28, 2014 18:26
Forum: Smoked pork products
Topic: Smoking Bacon.... Taste like Ashtray
Replies: 18
Views: 23494

Smoking Bacon.... Taste like Ashtray

Hey guys and gals, I had a smoking question for you all. I just made some bacon, turned out pretty good. After I removed from cure I washed off and placed on rack in fridge overnight to "air dry". The following evening I got the Bradley smoker going with apple wood bisquets and was able to keep the ...
by STICKSTRING
Mon May 26, 2014 16:43
Forum: Microbiology of meat and products
Topic: Bacon Cure Question
Replies: 31
Views: 26480

Yes, I did use real maple syrup. Today is smoke day.