I hadn't seen that video before...it's pretty good but I wish he would have strongly emphasized how important it is to thoroughly pack salt around the bone...especially on the upper end. The bone is the most likely spot for trouble to start.
Can't wait to see the rest of your adventure.
Search found 40 matches
- Fri Jan 16, 2015 06:40
- Forum: Dry Cured Meats and Sausages
- Topic: Devo's Country Ham
- Replies: 55
- Views: 46445
- Sat Dec 13, 2014 01:15
- Forum: Dry Cured Meats and Sausages
- Topic: Bulgarian Lukanka
- Replies: 8
- Views: 10526
- Fri Dec 12, 2014 17:44
- Forum: For beginners
- Topic: Cure calculators and recipe spreadsheets?
- Replies: 6
- Views: 11709
Cure calculator on my website..... http://www.diggingdogfarm.com/page2.html The calculator factors the salt in the cure into total salt content. More details here.... http://www.smokingmeatforums.com/t/124590/universal-cure-calculator Here's one of my spreadsheets.... Sausage & Meat Curing Recipe Te...
- Fri Dec 12, 2014 17:14
- Forum: Canned meat products
- Topic: Looking for an explanation
- Replies: 4
- Views: 13391
The way it's written it's saying not to use their curing products in canning the way that canning salt is used. It's not saying that meats cured with Morton products can't be canned. "Can Morton meat curing products be used for canning? No, Morton meat curing products --- Morton Tender Quick, Morto...
- Fri Dec 05, 2014 20:44
- Forum: Sausages
- Topic: Increasing the "heat" in a Jalapeno Sausage
- Replies: 5
- Views: 6010
Re: Increasing the "heat" in a Jalapeno Sausage
Hello all, I also make my own jalapeno powder (with seeds and veins), considered adding this to the mix but was worried the jalapeno flavor may be over powering? But on the other hand, maybe not? Your thoughts? There's only one way to find out. Adding seeds and placenta will up the heat. ~Martin
- Sat Nov 29, 2014 01:54
- Forum: For beginners
- Topic: What to use as a substitute for veal
- Replies: 5
- Views: 5300
- Thu Nov 27, 2014 05:49
- Forum: Sausages
- Topic: My rubberier breakfast sausage
- Replies: 17
- Views: 13775
- Thu Nov 27, 2014 03:41
- Forum: Sausages
- Topic: My rubberier breakfast sausage
- Replies: 17
- Views: 13775
- Thu Nov 27, 2014 01:36
- Forum: Sausages
- Topic: My rubberier breakfast sausage
- Replies: 17
- Views: 13775
- Wed Nov 19, 2014 00:58
- Forum: Microbiology of meat and products
- Topic: Equalization under vacuum
- Replies: 18
- Views: 19248
- Wed Nov 19, 2014 00:45
- Forum: Microbiology of meat and products
- Topic: Equalization under vacuum
- Replies: 18
- Views: 19248
- Tue Nov 18, 2014 23:12
- Forum: Microbiology of meat and products
- Topic: Equalization under vacuum
- Replies: 18
- Views: 19248
- Wed Nov 12, 2014 03:27
- Forum: Sausages
- Topic: Heads up on pork deals
- Replies: 19
- Views: 16994
- Fri Nov 07, 2014 07:43
- Forum: Hardware
- Topic: what kind of meat slicer should i get
- Replies: 13
- Views: 12326
ok i found this hobart slicer on Craiglist for $300 do you think i should go with this one its used and in good condition they say or the brand new cabelas 10 inch for $230 there is a link below for both [url=http://s25.postimg.org/cdgdvq6q3/00y0y_e_EQYCYSMp_KE_600x450.jpg]Image [/url] http://www.c...
- Thu Nov 06, 2014 01:31
- Forum: Hardware
- Topic: what kind of meat slicer should i get
- Replies: 13
- Views: 12326
I would definitely go with a bigger slicer like Ray's if you're going to be doing a lot of slicing. If you intend to slice a lot of big chunks of cheese along with your meats it's important to have a slicer with a good amount of power because cheese puts a lot of stress on a slicer. Check Craigslist...