Search found 138 matches

by Sleebus
Fri Aug 18, 2017 05:18
Forum: Sausages
Topic: Sausage for my folks 50th anniversary
Replies: 4
Views: 3366

Thanks for that! The first time I did this recipe, it turned out great, this time exceeded even the first. Used 75/25 pork shoulder/chuck, last time I used brisket point for the beef. I continue to fine tune my technique, so it's nice to see improvement when I thought what I had before was great, ha...
by Sleebus
Fri Aug 18, 2017 04:16
Forum: Sausages
Topic: Sausage for my folks 50th anniversary
Replies: 4
Views: 3366

Sausage for my folks 50th anniversary

So, with my folk's 50th wedding anniversary coming up, I needed to have some smoked sausage on hand for the party. We're Polaks from Chicago, so the standard is set a bit high. It's a 75% pork, 25% beef sausage with salt, pepper garlic, mustard seeds and cure #1 since I'm going to be smoking at low ...
by Sleebus
Fri Aug 18, 2017 00:46
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1321
Views: 552624

Hi Bill, and welcome! I started off with a small dorm fridge, and the best advice I can give you is to run it empty for a while and see how it maintains temperature and humidity levels. My experience was that with a small space, the system tended to oscillate rather than be smoothly controlled. You ...
by Sleebus
Wed Aug 16, 2017 14:16
Forum: For beginners
Topic: Smoked sausage - still a bit crumbly...
Replies: 12
Views: 7488

The reason they came out crumbly is that the hot smoke temperature was too high. I don't go over 150° smoker temp when hot smoking. Fat starts to melt/render at 170°, so 190° is definitely too hot. Even if you are only going to a 155° IT, the outer layers of the sausage are going to exceed that, and...
by Sleebus
Wed Aug 16, 2017 05:17
Forum: Dry Cured Meats and Sausages
Topic: Starting first Lonzino tonight
Replies: 34
Views: 17811

Taste is good. Garlic powder may have been a bit potent, but then I did not rinse them off after curing, I just shoved them in the bung, whatever spices would stick. Probably next time I will rinse that off. I'm looking forward to the next one that has more warm spices in it. Should be interesting. ...
by Sleebus
Tue Aug 15, 2017 22:38
Forum: Dry Cured Meats and Sausages
Topic: Starting first Lonzino tonight
Replies: 34
Views: 17811

First Lonzino (Bob's recipe) hit 40% WL, so in the slicer it goes! http://i.imgur.com/eRuyXLVh.jpg Several slices in. Showing some case hardening. http://i.imgur.com/Z0ngJvlh.jpg Not too bad on the board http://i.imgur.com/SI4KUb2h.jpg I had something to do with just about everything on today's lunc...
by Sleebus
Sat Aug 12, 2017 23:15
Forum: Hyde Park
Topic: One thing off the bucket list
Replies: 4
Views: 4010

Wow. Well now that right there is a thing. Execution looks spot on, really nice fit of dog to pickle, and the batter is holding really tight. Well done...but not for me! :wink:
by Sleebus
Sat Aug 12, 2017 01:03
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1321
Views: 552624

Welcome aboard, Brian! You've found a very knowledgeable (and patient!) group here. I started out with some German sausage and now have Lonzino hanging in the chamber for ~55 days. It's an addictive hobby. I'm very lucky to live about 30 mins from Allied Kenco, so I go there for my supplies. I've be...
by Sleebus
Fri Aug 11, 2017 14:47
Forum: Curing chambers and Related Equipment
Topic: CC humidifier
Replies: 4
Views: 4963

Yep. Made that little thing to wedge into a dorm fridge. http://i.imgur.com/Wm4cD1vh.jpg It's made out of a ultrasonic mist maker for fountains and a tiny computer fan. A bit of hot glue and it's good to go. Worked perfectly fine, but the water volume was undersized for a large freezer type chamber....
by Sleebus
Tue Aug 08, 2017 14:36
Forum: Sausages
Topic: Kiełbasa Swojska
Replies: 45
Views: 34288

Looking very nice and good info on the procedure too. Will have to put that into practice on the next batch I do.
by Sleebus
Tue Aug 01, 2017 16:51
Forum: Dry Cured Meats and Sausages
Topic: Storing dry cured meats
Replies: 10
Views: 7294

Ok perfect, that's just the info I need.
by Sleebus
Tue Aug 01, 2017 14:06
Forum: Dry Cured Meats and Sausages
Topic: Starting first Lonzino tonight
Replies: 34
Views: 17811

Looks like I'm about 6 days out or so from the first one being done. The power regression forecast has held pretty well, only has moved about 1 day even after two weeks more data. Both seems to be progressing similarly.

Image

Anxiously waiting for ~1 week!
by Sleebus
Tue Aug 01, 2017 13:51
Forum: Dry Cured Meats and Sausages
Topic: Storing dry cured meats
Replies: 10
Views: 7294

Storing dry cured meats

Ok, so this is probably a dumb question, but 1) this is my first time and 2) trying to avoid throwing away hard work! So, it looks like I'm going to have one of the Lonzino done in about a week or so. Obviously I'm going to cut into it...but then what? Can I just hang the meat back in the chamber wi...
by Sleebus
Wed Jul 19, 2017 16:04
Forum: Curing chambers and Related Equipment
Topic: CHEAP WiFi chamber controller
Replies: 11
Views: 8425

redzed wrote:You are right! I think I'll get one too just to have it for a spare.
Did you ever get one of these? I'm needing a controller for a fermentation chamber. If not, looks like I might have to be the guinea pig.
by Sleebus
Wed Jul 19, 2017 16:02
Forum: Dry Cured Meats and Sausages
Topic: Starting first Lonzino tonight
Replies: 34
Views: 17811

Bob K wrote:Lots of folks hang chubs in a dorm fridge. Why not you?
Oh I'm totally down with it...just not sure it'll all fit! I'll have to see what I can do to make it work. :grin: