Search found 218 matches
- Tue Mar 30, 2021 12:54
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 512486
Re: WD Daily Chat - Talk about anything You Like
JC, is the brisket salami 100% beef w/beef fat? If so were you happy with the results? And did or could you post recipe? My wife likes Jewish salami and I had hoped to make one before too long.
- Mon Mar 29, 2021 21:15
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 512486
Re: WD Daily Chat - Talk about anything You Like
Getting warm here in Atlanta. And being a northern boy, working meats in the garage, and tending to sweat a bit more than is acceptable, my processing will be slowing down. I have 10 lbs of Class I shoulder chopped into small dice for Melton Mowbray pork pies which I will eat for lunches and hikes (...
- Wed Mar 24, 2021 00:51
- Forum: Hyde Park
- Topic: THE GREAT SAUSAGE CONTEST!
- Replies: 51
- Views: 16865
Re: THE GREAT SAUSAGE CONTEST!
Congrats guys!!! If the group ever meets up, you guys are making the sausage
- Sat Mar 20, 2021 00:59
- Forum: Hyde Park
- Topic: St. Patrick's Day addictions
- Replies: 15
- Views: 6914
Re: St. Patrick's Day addictions
thanks that's a great way to consider this. Very unlikely that I'll see too many things go this long.Bob K wrote
If you look at cured, uncooked meats that are sold in stores the best by dates are around two months
- Thu Mar 18, 2021 20:46
- Forum: Hyde Park
- Topic: St. Patrick's Day addictions
- Replies: 15
- Views: 6914
Re: St. Patrick's Day addictions
Thanks. It was tough starting this thing back in Feb, knowing it was cured a while ago but leaving it the full 18 days until St Pat's. But a question for the gurus...using an equilibrium cure is there an upper limit on time? I mean can I leave "wet/raw" meat with salt and cure 1 in the refrigerator ...
- Thu Mar 18, 2021 20:30
- Forum: Hyde Park
- Topic: St. Patrick's Day addictions
- Replies: 15
- Views: 6914
Re: St. Patrick's Day addictions
I made KosherDosher's corned beef as I mentioned above. I think Lorenzoid and a quote from Marianski are both apropos here. Great Corned Beef but why all those perfumes? It really is delicious, but with all the spices it was a bit perfumey and some of the tastes reminded me of Christmas...I'm hoping...
- Sat Mar 13, 2021 17:43
- Forum: Sausages
- Topic: Busy week/weekend sausage/meat making!
- Replies: 39
- Views: 7682
Re: Busy week/weekend sausage/meat making!
Not at all, it is in my response to Lorenzoid https://wedlinydomowe.pl/en/viewtopic.php?f=18&t=9353&p=44414&hilit=lorenzoid#p44414 I had always wanted to test out the KosherDosher guy's recipes as he lives right there in NYC and seemed to really be pushing into some great ideas re: beef due to his r...
- Sat Mar 13, 2021 16:13
- Forum: Sausages
- Topic: Busy week/weekend sausage/meat making!
- Replies: 39
- Views: 7682
Re: Busy week/weekend sausage/meat making!
Mine comes out in three days...18 days all in. New recipe and much longer than I would otherwise do
- Fri Mar 12, 2021 04:31
- Forum: Hyde Park
- Topic: THE GREAT SAUSAGE CONTEST!
- Replies: 51
- Views: 16865
Re: THE GREAT SAUSAGE CONTEST!
Lol... meant that for Fatboyz
- Fri Mar 12, 2021 04:30
- Forum: Hyde Park
- Topic: THE GREAT SAUSAGE CONTEST!
- Replies: 51
- Views: 16865
Re: THE GREAT SAUSAGE CONTEST!
Indaswamp, that was me and i got it , we were talking about the degradation of the nitrate/ nitrite.
- Thu Mar 11, 2021 02:17
- Forum: Hyde Park
- Topic: THE GREAT SAUSAGE CONTEST!
- Replies: 51
- Views: 16865
Re: THE GREAT SAUSAGE CONTEST!
Yeah since I asked been reading a bit more from Fermented Sausages and even though I haven't seen anything to speak on the time needed for break down I would find it hard to believe that after that length of time there would even be any nitrite left, let alone nitrate. I guess the ban in bacon is be...
- Wed Mar 10, 2021 16:17
- Forum: Hyde Park
- Topic: THE GREAT SAUSAGE CONTEST!
- Replies: 51
- Views: 16865
Re: THE GREAT SAUSAGE CONTEST!
Looks awesome, any issues/concerns with Cure #2 nitrate heating in pizza oven? Assuming temp is approaching 600F (315C) for nitrosamine production since slices are crisping up? Or did the 5 weeks convert all nitrate to nitrite and that too was converted and used up? Or is this another possibly overb...
- Tue Mar 09, 2021 18:57
- Forum: Sausages
- Topic: Serbian Sausage
- Replies: 2
- Views: 1121
Re: Serbian Sausage
I couldn't agree with you more redzed. I panfried a bunch yesterday and it is pretty good that way. I had hoped maybe I could use it on a pizza say with gouda or swiss, but as I found, a fast cooked pizza wouldn't give the time for it to crisp up and render out enough. So it's more likely that I wil...
- Mon Mar 08, 2021 14:38
- Forum: Hyde Park
- Topic: THE GREAT SAUSAGE CONTEST!
- Replies: 51
- Views: 16865
Re: THE GREAT SAUSAGE CONTEST!
I'm entering my Serbian sausage viewtopic.php?f=9&t=9365
- Mon Mar 08, 2021 14:36
- Forum: Sausages
- Topic: Serbian Sausage
- Replies: 2
- Views: 1121
Serbian Sausage
I decided to make a Serbian sausage for three reasons. First, because I had a lot of fat that was steadily getting longer in the tooth. Second, I earlier bought two tubs of beef rounds, and third, I wanted something a bit more difficult than I had thus far done. Kiełbasa serbska parzona lined up wel...