Search found 138 matches
- 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...
- 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 ...
- 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 ...
- 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...
- 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. ...
- 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...
- Sat Aug 12, 2017 23:15
- Forum: Hyde Park
- Topic: One thing off the bucket list
- Replies: 4
- Views: 4010
- 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...
- 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....
- Tue Aug 08, 2017 14:36
- Forum: Sausages
- Topic: Kiełbasa Swojska
- Replies: 45
- Views: 34288
- Tue Aug 01, 2017 16:51
- Forum: Dry Cured Meats and Sausages
- Topic: Storing dry cured meats
- Replies: 10
- Views: 7294
- Tue Aug 01, 2017 14:06
- Forum: Dry Cured Meats and Sausages
- Topic: Starting first Lonzino tonight
- Replies: 34
- Views: 17811
- 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...
- Wed Jul 19, 2017 16:04
- Forum: Curing chambers and Related Equipment
- Topic: CHEAP WiFi chamber controller
- Replies: 11
- Views: 8425
- Wed Jul 19, 2017 16:02
- Forum: Dry Cured Meats and Sausages
- Topic: Starting first Lonzino tonight
- Replies: 34
- Views: 17811